Kung Pao Tofu Recipe
Make Kung Pao Tofu Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Prepare the Tofu
Press the firm tofu for 15-20 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.
- 2
Chop Vegetables
Dice the red and green bell peppers, zucchini, and slice the green onions, keeping the white and green parts separate. Mince the garlic and ginger.
Cooking
- 3
Cook the Tofu
In a large skillet or wok, heat 1 tablespoon of peanut oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
- 4
Stir-fry Vegetables
In the same skillet, add the remaining tablespoon of peanut oil. Add the white parts of the green onions, garlic, ginger, red and green bell peppers, and zucchini. Stir-fry for about 5-7 minutes until the vegetables are tender.
- 5
Prepare the Sauce
In a bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, cornstarch, vegetable broth, sesame oil, and red pepper flakes until smooth.
- 6
Combine Ingredients
Return the cooked tofu to the skillet with the vegetables. Pour the sauce over the tofu and vegetables, stirring well to combine. Cook for an additional 2-3 minutes until the sauce thickens.
- 7
Finish and Serve
Stir in the roasted peanuts and the green parts of the green onions. Serve hot over rice or noodles.