Kung pao tofu served in a plate

Kung Pao Tofu is a delicious vegetarian take on one of China’s most famous stir-fry dishes, Kung Pao Chicken (宫保鸡丁). Originating from Sichuan cuisine, kung pao dishes are known for their signature sweet, sour, salty, and spicy balance, paired with the smoky dried chili peppers and zesty numbing Sichuan peppercorns.

While chicken is the classic protein when it comes to kung pao dishes, tofu is a common variation. Tofu has long been a staple in Chinese kitchens, not as a “meat replacement,” but as a versatile ingredient with its own character. For example, tofu is often cooked as a main ingredient with some meat to enhance the flavor, such as mapo tofu and pork stuffed tofu. It’s often added to soups for texture, such as hot and sour soup and West Lake beef soup.

When fried until golden, tofu develops a crisp outer layer that soaks up sauces beautifully while maintaining a tender interior. In kung pao tofu, the cubes of tofu absorb the bold sauce while contrasting with the crunch of peanuts and fresh vegetables.

I always keep a few blocks of tofu in the fridge. When I don’t have time to thaw meat from the freezer or my pantry is running low, I can easily use tofu to create a main dish as the centerpiece of my dinner table. 

Ingredients

  • Firm tofu: Extra firm tofu works as well.
  • Tofu marinade – soy sauce, maple syrup: My favorite tofu marinade, creating a rich flavor with minimal ingredients.
  • Cornstarch: It coats the tofu to create a crispy texture. 
  • Stir fry sauce – water, Shaoxing wine, distilled vinegar, soy sauce, sugar, cornstarch: My recipe uses the golden ratio to create a savory, sweet and tangy sauce that’s very balanced. 
  • Dried chili peppers: Chinese facing heaven peppers are used to add aroma and smokiness to the dish. Other types of dried chili pepper work as well.
  • Ground Sichuan peppercorn: The key ingredient to give the dish a zesty numbing sensation.
  • Aromatics – ginger, garlic: Fresh aromatics are the key to add richness and fragrance to the dish.
  • Vegetables – bell pepper, scallion: Both are used to add texture and color to the dish. 
  • Peanuts: Another key ingredient in any kung pao dish, for a nutty taste and crunchy texture.
  • Chili oil: It’s used as a finishing oil to layer a little more spiciness and aroma onto the dish.  
Ingredients for making kung pao tofu

My favorite way to cut tofu

I prefer to cut the tofu into 2/3” (1.5 cm) squares. It looks like a large bite-size when raw, but the size shrinks by about one fourth after cooking, resulting in perfect bite-size pieces. To cut the tofu:

  1. Slice the tofu into six even rectangles.
Slice tofu into 6 pieces
  1. Work on two rectangles at a time, with the cut side facing down. Cut lengthwise into two pieces, then cut each of those crosswise into eight squares. 
How to cut tofu

Why to use, or not to use cornstarch to coat tofu

My recipe uses a fairly large amount of cornstarch to coat the tofu to create a crispy texture. But if you’ve frequently cooked with tofu, you’ll know that you can brown tofu without adding cornstarch, such as in this black pepper tofu recipe. The difference is, when browned without starch, tofu will develop a chewy texture when the surface hardens up, and the inside loses more moisture. With cornstarch, the thick coating mimics a deep frying batter, creating a crispier effect while maintaining the softness of the tofu, and the crispy coating absorbs sauce better. 

The downside of using cornstarch is, you will need to use more oil to properly cook the tofu. 

Should you use cornstarch to coat the tofu or skip it? It’s up to you!

How to make

  1. Marinate the tofu. I like to use a bag to marinate the tofu for an even result without using too much marinating liquid.
Marinating tofu in a bag
  1. Transfer the marinated tofu to a tray and dust it with cornstarch before cooking. Note: it’s totally OK if the tofu is unevenly coated. It results in a great texture this way. 
Coat the tofu with cornstarch
  1. Pan fry the tofu until golden crispy. You will need some time and patience if you want to brown all sides, which creates the best result. If you’re short on time, you can also only brown 2 to 3 sides, as long as there is no raw starch visible on the surface.
Pan frying tofu
  1. Cook the ginger, garlic, chili pepper and Sichuan peppercorn to infuse the oil. 
Cook aromatics and spices
  1. Briefly cook the pepper and scallion, so they are still crisp.
Cook the vegetables
  1. Add the sauce and mix. It will thicken very quickly.
Thicken the sauce
  1. Return the tofu to the pan and add the peanuts. Finish it up with chili oil.
Finish up the dish with peanuts and chili oil

Not enough sauce?

You might notice that my recipes usually create just enough sauce to coat the ingredients, without much extra sauce pooling in the pan. This is the most common way we cook stir fries in China. In my kung pao tofu recipe, I prefer to keep the sauce very rich and minimal, which keeps the tofu pieces crispy without getting soggy after they’re tossed with the sauce. But if you prefer a very saucy dish, feel free to double the sauce so you have extra to serve with the rice.

Homemade kung pao tofu in a frying pan

How to serve

Serve kung pao tofu hot over steamed white rice for a one-bowl main. For a full Chinese meal, pair it with a light bok choy stir-fry, garlic fried rice, or soup such as spinach egg drop soup. Like its chicken counterpart, kung pao tofu is equally at home as a quick weeknight dinner or as part of a larger spread for entertaining.

Frequently asked questions

What kind of tofu should I use?

Firm or extra-firm tofu works best, since it holds its shape during frying and stir-frying. Medium tofu might work, if you’re very experienced with tofu cooking. But soft tofu won’t work in this dish.

Is kung pao tofu supposed to be very spicy?

No. Kung pao sauce emphasizes the balance of salty, sweet, sour and savory. Dried chili pepper and some chili oil are used to enhance the flavor and add a mild spiciness. If you prefer your dish spicier, cut up the dried chili pepper to release the seeds, or add more chili oil at the end of cooking.

Do I need Sichuan peppercorns?

Yes, if you want an authentic flavor. They create the signature numbing and tingling sensation with a hint of zestiness. If unavailable, the dish will still be tasty, but it won’t have the same characteristic punch.

What vegetables can I add?

Classic kung pao dishes usually only include scallions and peanuts. A lot of the versions I’ve tried in China also contained diced cucumber (added at the end to keep crisp). But you can add bell pepper, onion, celery, or zucchini for extra texture and color.

Kung pao tofu closed up

More delicious tofu recipes

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Kung pao tofu is a bold tasting stir-fry that captures everything people love about Sichuan cuisine. Golden crispy tofu cubes soak up the rich sauce that’s savory, sweet and tangy, spiced up with chili pepper and Sichuan peppercorn. Crunchy peanuts, sweet scallion, and crisp pepper add color and texture. It’s a dish that’s as comforting as it is exciting, perfect for anyone craving the punchy flavors of classic Chinese cooking

Kung Pao Tofu (宫爆豆腐)

By Maggie Zhu
4.88 from 8 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Print
Kung pao tofu is a bold tasting stir-fry that captures everything people love about Sichuan cuisine. Golden crispy tofu cubes soak up the rich sauce that’s savory, sweet and tangy, spiced up with chili pepper and Sichuan peppercorn. Crunchy peanuts, sweet scallion, and crisp pepper add color and texture. It’s a dish that’s as comforting as it is exciting, perfect for anyone craving the punchy flavors of classic Chinese cooking.

Ingredients 

Tofu

  • 1 block (16 ounces / 450 g) firm tofu
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup (or agave nectar)
  • 5 to 6 tablespoons cornstarch (*Footnote 1)

Sauce

  • 2 tablespoons water
  • 2 tablespoons Shaoxing wine
  • 3 tablespoons distilled vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch

Stir fry

  • 3 tablespoons peanut oil (or vegetable oil)
  • 4 to 5 dried chili peppers (*Footnote 2)
  • 1 tablespoon garlic , minced
  • 1 tablespoon ginger , minced
  • 1/2 teaspoon ground Sichuan peppercorn
  • 4 green onions , roughly chopped
  • 1 bell or red pepper , chopped (*Footnote 3)
  • 1/3 cup unsalted toasted peanuts
  • 1 tablespoon Chinese chili oil with chili flakes

Instructions

  • Cut tofu into 2/3” (1.5 cm) cubes and transfer to a large ziploc bag. Add soy sauce and maple syrup. Gently flip the bag a few times to coat tofu with the liquid. Marinate for 10 to 15 minutes.
  • Mix all the sauce ingredients together in a small bowl.
  • When tofu is marinated, open the bag just a little bit without letting the tofu fall out. Drain the liquid and discard it. Transfer the tofu to a shallow tray or a big bowl. Add cornstarch, a tablespoon at a time, and gently toss to coat the tofu with your hand. It is OK if the tofu isn’t coated evenly.
  • Heat a large skillet with 2 tablespoons of oil over medium-high heat until shimmering. Add the tofu with your hand, shaking off any extra cornstarch, spreading it into one layer with some gaps in between so the tofu pieces don’t stick together. Let cook without moving until the bottom turns golden. Flip to brown other sides until most sides have browned and there’s no dry cornstarch on the surface (*Footnote 4). If the pan gets too hot, turn to medium or medium-low heat to prevent the tofu from burning. Transfer cooked tofu to a plate. Set aside.
  • Add the remaining 1 tablespoon oil, chili pepper, garlic, ginger, and Sichuan peppercorns. Stir for 20 to 30 seconds to release the fragrance.
  • Add the bell pepper and green onion. Stir for 1 minute.
  • Stir the sauce again to dissolve the cornstarch completely. Pour it into the pan. Stir a few times until the sauce thickens.
  • Add back the cooked tofu. Gently toss to coat with sauce. Add the peanuts and chili oil, then give it a quick stir. Immediately transfer everything to a big plate. Serve hot as a main dish by itself or with steamed rice.

Ingredient Substitution Guide

Notes

  1. The cornstarch amount is quite flexible. The more cornstarch you use, the thicker the tofu coating will be. You will need to use more oil to create a crispy and thick crust in that case. If you prefer to use less oil, then you should use less cornstarch, 3 to 4 tablespoons, for a thinner coating. Either way will result in great tasting tofu.
  2. I shared the dish with James (he was almost 2 years old at the time) so I kept the chili peppers whole to make the dish less spicy. If you want a spicier dish, cut the chili peppers in half and add them to the pan, including the seeds.
  3. I like to use half green bell pepper and half red pepper for color.
  4. This process requires some time and patience. Browning all sides of the tofu will create the best result. But if you’re short on time, it’s OK to just brown two or three sides of the tofu. In this case, make sure to stir and flip the tofu at the end, so the not-so-browned sides have no visible raw cornstarch on them. The finished tofu will taste softer, but the browned sides will still have a nice, crispy texture.
  5. To make the dish gluten-free: Use tamari to replace the soy sauce. And use dry sherry to replace the Shaoxing wine.

Nutrition

Serving: 1serving, Calories: 302kcal, Carbohydrates: 20.9g, Protein: 12.4g, Fat: 20.6g, Saturated Fat: 3.5g, Sodium: 534mg, Potassium: 374mg, Fiber: 3g, Sugar: 7.3g, Calcium: 229mg, Iron: 3mg

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