If you’re looking for a spicy-sweet, quick dinner that tastes just like your favorite takeout (only fresher!), Easy Kung Pao Tofu is your new weeknight hero. The crispy tofu cubes soak up a deliciously sticky sauce with just the right amount of heat, peanuts, and veggies for crunch, and a pop of vibrant color that’s impossible to resist. Best of all, you’ll have it on the table in less time than it takes to order out, making this Easy Kung Pao Tofu a must-try for any home cook craving a meal that’s both comforting and packed with flavor.

Easy Kung Pao Tofu Recipe - Recipe Image

Ingredients You’ll Need

This dish comes together with simple pantry staples and a few fresh favorites. Each ingredient in Easy Kung Pao Tofu plays a starring role, from the crispy, golden tofu to the signature chili peppers and peanuts that define this beloved dish.

Tofu: Use extra-firm tofu for the crispiest cubes that hold up beautifully in the sauce.
Cornstarch: Coating the tofu in a light layer ensures irresistible crunch in every bite.
Peanut Oil or Neutral Oil: The high smoke point means you’ll get gorgeous browning without burning.
Dried Red Chilies: These add signature heat and fragrance to the sauce—adjust to your spice preference.
Garlic: For bold, aromatic base flavor that infuses the whole dish.
Ginger: Brings a zingy freshness that lifts the savory sauce.
Red Bell Pepper: Adds crunch and a pop of color that makes Easy Kung Pao Tofu so inviting.
Green Onions: Both the whites and the greens add flavor and a lovely finishing touch.
Roasted Peanuts: The ultimate crunch—don’t skip these for authentic texture.
Soy Sauce: Salty, savory depth; use low-sodium for balance.
Rice Vinegar: Adds a subtle tang that brightens the sauce beautifully.
Hoisin Sauce: For a hint of sweetness and glossy texture in the signature Easy Kung Pao Tofu sauce.
Sugar: A little balances the heat and brings out the savoriness.
Sichuan Peppercorns (optional): For that signature tingly, numbing heat that’s oh-so-addictive.

How to Make Easy Kung Pao Tofu

Step 1: Prepare and Press the Tofu

Start by draining your block of extra-firm tofu and pressing it for at least 15 minutes. Wrap it in a couple of kitchen towels and place something heavy on top to remove excess moisture. This step is key for achieving the crispy outside that makes Easy Kung Pao Tofu so irresistible.

Step 2: Cut and Coat the Tofu

Once pressed, cut the tofu into bite-sized cubes. Toss them gently in a bowl with cornstarch and a pinch of salt. The thin, even coating is what gives every cube that delicious golden crust once cooked.

Step 3: Fry the Tofu

Heat a generous splash of peanut or neutral oil in a large frying pan or wok over medium-high heat. Add the tofu cubes in a single layer. Let them cook undisturbed until they turn golden and crispy on all sides, flipping carefully so they don’t break apart. Remove from the pan and set aside.

Step 4: Sauté the Aromatics

In the same pan, add the dried red chilies, garlic, ginger, and the whites of the green onions. Sauté for about one minute; the fragrance should be mouthwatering, but don’t let the garlic brown.

Step 5: Cook the Vegetables

Add the red bell pepper and cook for another minute or two, just until it starts to soften and shines with a slight char. This keeps the peppers crisp and bright, adding freshness to the Easy Kung Pao Tofu.

Step 6: Make the Sauce

In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, a little sugar, and a splash of water. Pour this sauce into the pan, along with Sichuan peppercorns if you like that signature numbing kick. Let it bubble up and thicken slightly.

Step 7: Combine Everything

Return the crispy tofu to the pan and toss everything together so the cubes get well coated in the glossy sauce. Sprinkle in the roasted peanuts and most of the green onion tops. Stir well, then turn off the heat. That’s it—your Easy Kung Pao Tofu is ready to serve!

How to Serve Easy Kung Pao Tofu

Garnishes

A finishing sprinkle of chopped green onions, a handful of additional roasted peanuts, and a few sesame seeds make the dish extra tempting and add a satisfying textural pop. You can even add a drizzle of chili oil if you love extra spice.

Side Dishes

Easy Kung Pao Tofu is fantastic over fluffy steamed white or brown rice to soak up all the sauce. For something lighter, serve it alongside stir-fried Asian greens or a simple cucumber salad. Don’t hesitate to double up on veggies—you can’t go wrong.

Creative Ways to Present

Try spooning Easy Kung Pao Tofu into lettuce cups for a fun, hand-held party dish. Or, make a rice bowl with jasmine rice, the tofu, sautéed bok choy, and a sprinkle of sesame seeds for a colorful lunch. It’s even delicious cold, tucked into wraps or tossed with soba noodles for a meal-prep twist.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Kung Pao Tofu stores like a dream. Transfer cooled leftovers to an airtight container and keep in the fridge for up to 3 days. The flavors deepen over time, making that next-day lunch something to truly look forward to.

Freezing

While you can technically freeze Easy Kung Pao Tofu, the tofu’s texture will change and become slightly chewier. If that doesn’t bother you, freeze cooled portions in an airtight container for up to one month and thaw overnight before reheating.

Reheating

Your best bet is to reheat Easy Kung Pao Tofu in a skillet over medium heat with a splash of water to loosen the sauce. You can also microwave it in 30-second bursts, stirring between each, until heated through. The peanuts may soften, but the flavor is still stellar.

FAQs

Can I use a different protein instead of tofu?

Absolutely! Try tempeh or seitan for a variation, or cooked chicken breast or shrimp if you’re not keeping it vegan. The sauce and technique work beautifully with any sturdy protein.

How spicy is Easy Kung Pao Tofu?

The beauty of making this at home is you control the heat! Adjust the quantity of dried chilies and Sichuan peppercorns to suit your preference, or omit them entirely for a milder dish.

Can I make Easy Kung Pao Tofu gluten free?

Yes easily—just use gluten-free tamari instead of soy sauce and check that your hoisin sauce is certified gluten free. Cornstarch is naturally gluten free, so you’re in luck there.

What’s the best way to get the tofu really crispy?

Pressing the tofu thoroughly and coating it evenly with cornstarch before frying are key steps. Use a large, hot, nonstick skillet or wok and don’t overcrowd the pan so the tofu crisps, not steams.

Can I add more vegetables?

Definitely! Snap peas, water chestnuts, carrots, or even baby corn all work well. Easy Kung Pao Tofu is endlessly adaptable to what’s in your fridge or in season.

Final Thoughts

There’s just something irresistible about a homemade, saucy, and crunchy stir-fry like Easy Kung Pao Tofu. It’s bright, bold, and absolutely brimming with flavor. I hope you give this recipe a spot in your dinner rotation—once you taste it, you’ll crave it again and again!