Vegan
What else can I make with these ingredients?
This recipe may contain allergens
İmam Bayıldı
Medium 1 hr 33 min~337 kcal 5/10
🥢
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
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 43 min- Prep25 min
- Cooking18 min
Ingredients
4 servings
Quick:
For the wok
- 500 gr Firm tofu
- 0.6 su bardağı(~120 ml) Peanuts
- 6 adet Dried chilies
- 4 dal Scallions
For the coating
- 2 yemek kaşığı(~30 ml) Cornstarch
For flavoring
- 2 diş Garlic
- 1 tatlı kaşığı(~10 ml) Ginger
For the sauce
- 3 yemek kaşığı(~45 ml) Soy sauce
- 2 yemek kaşığı(~30 ml) Rice vinegar
- 1 yemek kaşığı(~15 ml) Brown sugar
- 1 tatlı kaşığı(~10 ml) Sesame oil
For cooking
- 3 yemek kaşığı(~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 min15:00 - 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 min07:00 - 5
Toss the dried chilies, garlic, and ginger in the wok for 45 seconds.
45 sec00:45 - 6
Add the tofu, peanuts, and sauce, then stir for 2 minutes until a glossy coating forms.
2 min02:00 - 7
Add the scallions, toss for 30 seconds, and serve hot.
30 sec00:30
💡 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
18
g protein
34
g carbs
24
g fat
Protein 17%Carbs 32%Fat 51%
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.
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.
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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.
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