Description

Easy Kung Pao Tofu is a spicy-sweet stir-fry featuring crispy tofu, crunchy veggies, and peanuts tossed in a bold, sticky sauce that’s perfect for quick, satisfying dinners.

Ingredients

1 block (14 oz) extra-firm tofu
2 tablespoons cornstarch
3 tablespoons peanut oil or neutral oil
8–10 dried red chilies
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, diced
4 green onions, chopped (separate whites and greens)
1/3 cup roasted peanuts
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 teaspoon sugar
1/4 cup water
1/2 teaspoon Sichuan peppercorns (optional)
Salt to taste

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Instructions

Drain and press tofu for at least 15 minutes to remove moisture.
Cut tofu into cubes and toss with cornstarch and a pinch of salt until evenly coated.
Heat oil in a large pan or wok over medium-high heat. Fry tofu cubes until golden and crispy on all sides. Remove and set aside.
In the same pan, sauté dried chilies, garlic, ginger, and white parts of green onions for 1 minute until fragrant.
Add red bell pepper and cook for 1–2 minutes until slightly softened but still crisp.
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, and water. Add to the pan with Sichuan peppercorns if using.
Let the sauce bubble and thicken slightly, then return tofu to the pan. Toss to coat evenly.
Stir in roasted peanuts and green parts of green onions. Mix well and remove from heat. Serve hot.

Notes

Garnish with more green onions, roasted peanuts, sesame seeds, or a drizzle of chili oil.
Serve over steamed rice, stir-fried greens, or in lettuce cups for variety.
Stores well in the fridge for up to 3 days; reheat in a skillet with a splash of water.
For extra veggies, try adding snap peas, carrots, or baby corn.
Make it gluten-free by using tamari and gluten-free hoisin sauce.