Kung Pao Tofu 

By Ham El-Waylly

Updated May 30, 2024

  • A cast-iron skillet holds kung pao tofu scattered with chopped cilantro.
    Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
1 hour
Prep Time
30 minutes
Cook Time
30 minutes
Rating
5(5,508)
Comments
Read comments

Fiery from dried chiles, tingling with Sichuan peppercorns and studded with peanuts, this kung pao tofu recipe is a vegetarian take on kung pao chicken, the classic Chinese American restaurant staple. Though variations on this dish abound, this version swaps in tofu for chicken, treating the tofu similarly. Pressing the tofu removes excess moisture, leaving more room for flavor to penetrate and giving it a denser, chewy texture. The cornstarch coating helps the tofu brown, makes it crisp and acts as a sponge for the savory, spicy, tingly sauce. 

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Ingredients

Yield:3 to 4 servings 

  • 1 (14-ounce) package extra-firm tofu

  • ¼ cup soy sauce 

  • 2 tablespoons brown sugar 

  • 2 tablespoons hoisin sauce

  • 2 tablespoons rice wine or sake 

  • 1 tablespoon black vinegar (or rice wine vinegar)

  • 2 teaspoons toasted sesame oil 

  • ½ teaspoon freshly ground white pepper or ¼ teaspoon finely ground white pepper 

  • 3 garlic cloves, finely grated

  • 1 (1-inch) piece fresh ginger, peeled and finely grated 

  • 2 teaspoons cornstarch (for the sauce) plus ¼ cup (for the tofu)

  • Salt

  • Grapeseed or other neutral oil, as needed

  • 1 red bell pepper, cut into ½-inch squares 

  • 2 celery stalks, cut into ¼-inch slices 

  • 4 scallions, cut into 1-inch chunks 

  • 1 teaspoon Sichuan peppercorns (optional)

  • 4 whole Tianjin chiles or chiles de árbol, crushed 

  • ⅓ cup roasted peanuts 

  • ¼ cup roughly chopped cilantro leaves and tender stems 

  • White rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

42 grams carbs; 392 calories; 8 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 4 grams fiber; 1045 milligrams sodium; 18 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.

  2. Step 2

    While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons cornstarch and ⅓ cup water until combined.

  3. Step 3

    After the tofu has been pressed, unwrap it and cut into ¾-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in ¼ cup cornstarch; set aside.

  4. Step 4

    In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.

  5. Step 5

    Add the red bell pepper, celery and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the Sichuan peppercorns and chiles and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.

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Ratings

5 out of 5
5,508 user ratings
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Comments

Tim O.

I've been struggling with crisping tofu in oil on stovetop lately. I coated the cubes in potato starch, used spray oil and baked them separately at 425 for about 20 minutes. They crisped up nicely and no soggy oil mess. Folded them into the wok at end of stir fry. Perfect!

Maria from CA

Vegetarian family favorite that pleased everyone. Mom tip: Baking the tofu (400 for 25 minutes) means you can be at the stove for 7 minutes less and still have some bite in the tofu. And if you have teens: double the recipe. 14 oz of tofu is enough for about 2 teens. I didn't have the chilis so used chili crunch - worked great.

Mare

My hoisen was really sweet so I eliminated the sugar but made as written otherwise. Next time I’ll double the sauce—it was so good we’d eat it on cardboard!

Noyonana

Not a fan of the tofu. I plan on making it with shrimp.

tofulover666

A stunning dish. Made as written, it’s perfect in every way. The tofu came out beautifully crispy- I shallow pan fried using sunflower oil in my cast iron skillet and it was easy peasy. I used one teaspoon of whole sichuan peppercorn, which I then ground in my mortar and pestle. It was definitely mouth numbing, which I enjoyed.

Kristy

I can't say that I was in love with the sauce. I'm not sure what I should add more of or take something away. I used Wildwood brand Super Firm tofu, and was happy with it.

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