Want more easy takeout-inspired tofu dinners? Try my Easy Teriyaki Tofu, Black Pepper Tofu, General Tso’s Tofu, and Orange Tofu recipes as well!
Why I love this recipe
It’s a fast, easy, and flavor-packed weeknight dinner. Everything comes together in one pan! A sticky, savory and sweet kung pao sauce coats every bite of crispy fried tofu and stir fried vegetables.
How to make kung pao tofu
Press the brick of tofu to drain the excess water, then rip it into bite-sized pieces. Add them to a large bowl and toss with the cornstarch. Heat the peanut oil (or avocado oil or other high-heat safe oil) in a large skillet or wok over medium-high heat. Once it’s hot and shimmery, add the tofu and fry until the pieces are browned on all sides. Transfer to a plate. Fry in batches: The secret to golden and crispy pan-fried tofu is to fry the cubes in a single layer in the pan with space in between each piece. If your pan isn’t big enough to fit all of the tofu, then fry the cubes in batches. Alternatively, bake the tofu using this method: Crispy Baked Tofu. Next, make the easy kung pao sauce by whisking the ingredients in a bowl until smooth. Pour a little more oil into the now-empty skillet. Add the bell peppers, the white part of the onions, and dried red chilies, then stir fry for a few minutes. Next, add the garlic and ginger. Pour the sauce into the pan and stir until it thickens. Add the tofu back into the pan, along with the green parts of the onions and peanuts. Toss to coat, then serve the vegan kung pao tofu over rice. Enjoy!
Frequently asked questions
This recipe was originally published in April of 2018 and has been updated with new photos and writing October 2019. The recipe is the same.
