International Cuisine > Chinese Cuisine > Stir-Fry Dishes > Tofu Stir-Fry Recipe

Kung Pao Tofu Stir-Fry

A flavorful and slightly spicy Kung Pao Tofu stir-fry, featuring crispy tofu, peanuts, and a savory sauce. This recipe is a delicious and healthy alternative to traditional Kung Pao chicken.

Prep Time
20 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 1 block (14 oz), pressed and cubed Firm Tofu
  • 1/2 cup, roasted Peanuts
  • 8-10 Dried Red Chilies
  • 3 Scallions
  • 1 tablespoon, minced Ginger
  • 2 cloves, minced Garlic
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Sugar
  • 1 tablespoon Cornstarch
  • 1 teaspoon Sesame Oil
  • 2 tablespoons Vegetable Oil
  • 1/2 teaspoon (optional) Sichuan Peppercorns

Prepare the Tofu

Press the tofu to remove excess water. Cut it into 1-inch cubes. Toss the tofu cubes with 1 tablespoon of cornstarch, ensuring they are evenly coated. This will help them crisp up during cooking.

Make the Kung Pao Sauce

In a small bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, and remaining cornstarch. Set aside.

Stir-Fry the Tofu

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the tofu and stir-fry until golden brown and crispy on all sides. Remove the tofu from the wok and set aside.

Sauté Aromatics

Add the remaining vegetable oil to the wok. Add the dried red chilies (break them in half), Sichuan peppercorns (if using), and white parts of the scallions. Stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the chilies.

Add Ginger and Garlic

Add the minced ginger and garlic to the wok. Stir-fry for another 15 seconds until fragrant.

Combine and Simmer

Pour the Kung Pao sauce into the wok. Bring to a simmer, stirring constantly, until the sauce thickens slightly.

Finish the Stir-Fry

Return the crispy tofu to the wok. Add the roasted peanuts and green parts of the scallions. Stir-fry for another minute, ensuring the tofu is evenly coated with the sauce and everything is well combined.

Serve

Serve the Kung Pao Tofu immediately over rice or noodles. Garnish with extra peanuts and scallions, if desired.

Nutrition Facts (Estimated per 100g)

  • Calories: Approximately 150-180 kcal
  • Protein: 8-10g
  • Fat: 8-12g
  • Carbohydrates: 6-8g
  • Fiber: 1-2g
Note: These values are estimates and can vary based on specific ingredients and preparation methods.

Other Important Considerations for Nutrition

  • Sodium Content: Soy sauce contributes significantly to sodium levels. Consider using low-sodium soy sauce.
  • Added Sugar: The recipe includes a small amount of sugar. Adjust the amount according to your preference and dietary needs.
  • Healthy Fats: Peanuts provide healthy fats. Be mindful of portion sizes.

← Har Gow: Translucent Shrimp Dumplings Shumai: Steamed Pork and Shrimp Dumplings →

FAQ

  • Can I use different vegetables in this stir-fry?

    Yes, feel free to add other vegetables such as bell peppers, zucchini, or broccoli to the stir-fry.
  • How do I make the tofu extra crispy?

    Pressing the tofu thoroughly and coating it in cornstarch are key to achieving crispy tofu. You can also pan-fry it in a little extra oil.
  • Can I make this recipe less spicy?

    Yes, reduce the number of dried red chilies or remove the seeds before adding them to the stir-fry.