Easy Kung Pao Tofu

My favorite recipes to share are the ones that usually start with complicated ingredients. Take this Kung Pao Tofu recipe, for example. Traditional Kung Pao sauce is typically made with Sichuan peppercorns, dried chili peppers, or dried red chilies… but I don’t keep those on hand, and I’m guessing you don’t either.

That’s why you’re going to love this Kung Pao Tofu. It’s made with simple pantry ingredients, but still delivers the flavor of your favorite take-out dish.

My local Chinese restaurant serves Kung Pao Chicken with plenty of sauteed green beans, so that’s what I’ve done here. But you can also use any other veggies you have on hand, whether fresh or frozen!

⭐⭐⭐⭐⭐ Featured Review

“This was so good! I live abroad, and this cured me of my craving for good, NY-style takeout. We all loved it! As a vegetarian I’m always asked if I like tofu, and I always say I only like it deep-fried from a Chinese restaurant. Well, now I love it oven-baked with your recipe that tasted fried! We will definitely be making this again.” – Jillian

Kung Pao Tofu Ingredients

• Tofu. Use firm or extra-firm tofu for this recipe to keep the texture similar to chicken. You can rip the tofu into chunks or slice it into blocks, depending on your texture preference. I buy tofu in the refrigerated section, which I think turns out better than the shelf-stable version.
• Tamari. This is a gluten-free alternative to soy sauce, but you can use regular soy sauce if you prefer. (I don’t use the low-sodium version.)
• Green Beans. This is the veggie my local Chinese restaurant pairs with kung pao sauce, but you can use any other veggies you prefer, like zucchini or bell peppers.
• Arrowroot. This helps thicken the sauce and give it a glossy appearance, but you can also use cornstarch if you have it on hand.
• Maple Syrup. This is my natural sweetener of choice, but you can use honey if you don’t need a vegan recipe.
• Garlic. Fresh garlic helps boost the flavor and makes it taste authentic.
• Crushed Red Pepper Flakes. I always have these in my spice drawer, and they help boost the spice. Kung Pao sauce is known to be spicy; if you prefer a mild spice, start with just a pinch!
• Peanuts. I like to use roasted and salted peanuts for the best flavor. You’ll add these at the end, so they retain their crunch.

How to Make Kung Pao Tofu

Step 1:

Cut the tofu into 1-inch cubes, then transfer them to a large bowl. Add in the toasted sesame oil, garlic powder, and salt, and stir well. Then sprinkle on the arrowroot starch (this helps with crispness) and toss again, until you no longer see any powder.

Line a large baking sheet with parchment paper, and arrange the cubes in a single layer on the pan. Bake at 400ºF for 25 to 30 minutes, until the tofu looks crispy on the bottom side. I don’t bother to flip the cubes, but you can halfway through the cooking time, if you’d like to. 

Step 2:

Add the olive oil to a large skillet over medium-high heat, and saute the green beans for 2 to 3 minutes. Then add a 1/4 teaspoon of salt, and stir well, then add 1/4 cup of water into the pan (it should immediately start sizzling and steaming) and cover the pan with a lid.

Lower the heat and cook for 5 to 8 minutes, until the green beans reach your desired tenderness. (I usually cook them for 8 minutes, for a very tender result.)

Note: You can use this cooking method for nearly any other sturdy veggie you want to cook.

Step 3:

To prepare the kung pao sauce, combine a 1/2 cup of water, the tamari, rice vinegar, maple syrup, toasted sesame oil, red pepper flakes, garlic, and arrowroot starch (or corn starch) in a small bowl or glass measuring cup. 

Whisk well to mix, then set it aside. 

Serving Tips

When the veggies are tender and the tofu is done baking, add the sauce to the vegetables, along with the baked tofu and peanuts. Stir well over medium-high heat until the sauce thickens and looks glossy. Then taste the mixture and adjust any seasoning to your liking. 

Serve over cooked white rice, with sliced green onions and sesame seeds on top, if you like. You can also serve this over cooked quinoa, for extra protein, or any other base you love. 

Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 5 days. It’s easy to reheat in a skillet again!

Kung Pao Tofu (The Easiest Way!)

4.91 from 11 votes

This Kung Pao Tofu tastes as if it came from your favorite takeout restaurant, but it's surprisingly easy to make at home with common pantry ingredients. I serve it with green beans because that's how our local restaurant makes it, but you can easily customize it with any other veggies you love. It's also easy to adjust the spice level! As written, it's quite spicy, but you can cut back on the red pepper flakes for a milder taste.

prep15 mins cook30 mins total45 mins

Servings:2

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Ingredients

  

1x2x3x

Baked Tofu

• 14 oz. block extra firm tofu
• 1 tablespoon toasted sesame oil or olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon garlic powder
• 1 tablespoon arrowroot starch (or corn starch)

Stir-Fry

• 1 tablespoon olive oil
• 1 pound green beans , trimmed & cut into 1-inch pieces
• ¼ teaspoon fine sea salt
• ¼ cup roasted and salted peanuts (optional)

Kung Pao Sauce

• 3 tablespoons tamari (gluten-free soy sauce)
• 1 teaspoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon maple syrup
• 2 garlic cloves , minced
• ¾ teaspoon crushed red pepper flakes (or less, for a mild spice)
• 2 teaspoons arrowroot starch

Instructions

• Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Cut the tofu into 1-inch cubes, then transfer it to a large bowl. Add in the sesame oil, salt, and garlic powder, and stir well. Then sprinkle on the arrowroot and stir again, until no powder is visible. Arrange the tofu cubes in a single layer on the baking sheet, and bake for 25 to 30 minutes, until the bottom side of the tofu is crispy.
• While the tofu is cooking, add the olive oil to a large skillet (with a lid) over medium high heat. Saute the green beans for 2 to 3 minutes, then season them with salt and stir well. Add in a 1/4 cup of water (which should start sizzling immediately) then cover the pan with the lid, and let them cook on low heat for 5 to 8 minutes, depending on how tender you want them to be.
• While the veggies are cooking, add a 1/2 cup of water to a small bowl or glass measuring cup. To the water, add in the tamari, rice vinegar, toasted sesame oil, maple syrup, garlic, red pepper flakes, and arrowroot starch. Use a whisk to stir well.
• When the vegetables are tender, add in the sauce, baked tofu, and the roasted peanuts. Stir over medium-high heat, until the sauce thickens and looks glossy. Taste the mixture and adjust any seasoning to taste, adding more salt, if needed. Serve the Kung Pao Tofu over cooked rice, and top with sliced green onions and sesame seeds, if you'd like. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for half the batch, assuming you use the peanuts and scrape every drop of sauce out of the pan. This is automatically calculated using an online database, so it’s just an estimate, not a guarantee. 

 

Nutrition

Calories: 512kcal | Carbohydrates: 41g | Protein: 27g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Sodium: 3192mg | Potassium: 1020mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1788IU | Vitamin C: 29mg | Calcium: 185mg | Iron: 6mg

Author: Megan Gilmore

Course: Main Course

Cuisine: Chinese

Keyword: kung pao tofu

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If you try this vegan Kung Pao Tofu recipe, please leave a comment and star rating below, letting me know how you like it.