🥢

Kung Pao Tofu

Crisp tofu tossed with dried chilies, peanuts, scallions, soy, vinegar, and a sweet-hot Sichuan-style sauce.

Medium⏱️ 43 min📖 1 min readServes 4~420 kcal🇨🇳 Chinese🌍 Full translation

25 min prep 18 min cook

Vegan
Vegetarian

Keeps the screen on · step-by-step guide · built-in timer

Download PDF

Timeline

Total 43 min

Prep25 min
Cooking18 min

Ingredients

4 servings

Quick:

For the wok

500 g Firm tofu
0.6 cup(~120 ml) Peanuts
6 Dried chilies
4 sprig Scallions

For the coating

2 tbsp(~30 ml) Cornstarch

For flavoring

2 clove Garlic
1 dessert spoon(~10 ml) Ginger

For the sauce

3 tbsp(~45 ml) Soy sauce
2 tbsp(~30 ml) Rice vinegar
1 tbsp(~15 ml) Brown sugar
1 dessert spoon(~10 ml) Sesame oil

For cooking

3 tbsp(~45 ml) Vegetable oil

What else can I make with these ingredients?

Instructions

1
Wrap the firm tofu in a towel and press it under a weight for 15 minutes to drain.
15 min
15:00
2
Cut the tofu into cubes and coat it lightly with cornstarch.
3
Make a sauce in a bowl with the soy sauce, rice vinegar, brown sugar, and sesame oil.
4
Cook the tofu in vegetable oil for 7 minutes, until every side is browned.
7 min
07:00
5
Toss the dried chilies, garlic, and ginger in the wok for 45 seconds.
45 sec
00:45
6
Add the tofu, peanuts, and sauce, then stir for 2 minutes until a glossy coating forms.
2 min
02:00
7
Add the scallions, toss for 30 seconds, and serve hot.
30 sec
00:30

💡 Tip: Press the tofu with a kitchen towel for 15 minutes; once the excess water is gone, the starch forms a thin crust and the cubes hold together in the wok.

🍽️ Serving suggestion: Serve kung pao tofu hot with plain rice and optional pickled cucumber.

Nutrition (per serving)

~420

kcal calories

g protein

g carbs

g fat

Protein 17%Carbs 32%Fat 51%

4.6g

Sugar

2.8g

Fiber

626mg

Sodium

3.9g

Saturated fat

Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.

Estimated satiety (per serving)

6/10

Strong satiety, counts as a main meal

This recipe may contain allergens

Soy
Peanut
Sesame

Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.

Community Adaptations (0)

No adaptations yet. Be the first to add one!

FAQ

How many servings does Kung Pao Tofu make?
This recipe serves 4.
How long does Kung Pao Tofu take?
Prep 25 minutes, cooking 18 minutes; 43 minutes in total.
Is Kung Pao Tofu difficult?
This recipe is rated medium.
How many calories does Kung Pao Tofu have?
Approximately 420 kcal per serving. Protein: 18g, carbs: 34g, fat: 24g.
Which allergens does Kung Pao Tofu contain?
This recipe contains Soy, Peanut, Sesame. Check it against your dietary needs.
Which cuisine does Kung Pao Tofu belong to?
This recipe belongs to Chinese cuisine.
How many ingredients does Kung Pao Tofu need?
This recipe needs 12 ingredients.
Is Kung Pao Tofu filling?
Satiety bar per serving is 6/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.

Be the first to review

To leave a review, sign in.

Give this recipe its first star

No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.

Other versions of this recipe

Try a similar recipe in the same category at a different complexity.

🔄 Simpler

Samsun Erikli Pancar Kavurması

5 steps, 4 ingredients, 38 min

Open recipe →

✨ Fancier

Mapo Tofu

7 steps, 11 ingredients, 35 min

Open recipe →

Similar recipes

Selected from the same category and tags

Sort:

Vegetable Dishes

Found an error in this recipe?

Instructions

Wrap the firm tofu in a towel and press it under a weight for 15 minutes to drain.

15 min

15:00

Cut the tofu into cubes and coat it lightly with cornstarch.

Make a sauce in a bowl with the soy sauce, rice vinegar, brown sugar, and sesame oil.

Cook the tofu in vegetable oil for 7 minutes, until every side is browned.

7 min

07:00

Toss the dried chilies, garlic, and ginger in the wok for 45 seconds.

45 sec

00:45

Add the tofu, peanuts, and sauce, then stir for 2 minutes until a glossy coating forms.

2 min

02:00

Add the scallions, toss for 30 seconds, and serve hot.

30 sec

00:30

FAQ

How many servings does Kung Pao Tofu make?

This recipe serves 4.

How long does Kung Pao Tofu take?

Prep 25 minutes, cooking 18 minutes; 43 minutes in total.

Is Kung Pao Tofu difficult?

This recipe is rated medium.

How many calories does Kung Pao Tofu have?

Approximately 420 kcal per serving. Protein: 18g, carbs: 34g, fat: 24g.

Which allergens does Kung Pao Tofu contain?

This recipe contains Soy, Peanut, Sesame. Check it against your dietary needs.

Which cuisine does Kung Pao Tofu belong to?

This recipe belongs to Chinese cuisine.

How many ingredients does Kung Pao Tofu need?

This recipe needs 12 ingredients.

Is Kung Pao Tofu filling?

Satiety bar per serving is 6/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.

Timeline