- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 450 g
- 2 tbsp
- 3 tbsp
- 3 tbsp
- 1 tbsp
- 1 tbsp
- 1 tsp
- 3 cloves
- 1 tbsp
- 1 tsp
- 60 g
- ½ tsp
Process
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Press the tofu: wrap the 450 g extra-firm tofu block in paper towels or a clean kitchen towel, place a heavy pan on top, and let sit for 15 minutes to expel excess water. Cut into 2 cm cubes.
In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp sesame oil, and 1 tsp cornstarch (if using) until smooth. Set the sauce aside.
In a large bowl, toss the tofu cubes with the remaining 2 tbsp cornstarch and 0.5 tsp salt until evenly coated.
Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crispy on all sides, about 8–10 minutes. Transfer tofu to a plate.
Add the remaining 1 tbsp vegetable oil to the skillet. Add 6 dried red chilies and 1 tsp Sichuan peppercorns (if using) and stir-fry for 30 seconds until fragrant. Add 3 minced garlic cloves, 1 tbsp grated ginger, and the white parts of 4 scallions. Stir-fry for 30 seconds.
Return the tofu to the skillet. Pour in the sauce and toss to coat. Cook for 1–2 minutes until the sauce thickens and glazes the tofu.
Stir in 60 g roasted peanuts and the green parts of the scallions. Toss briefly and remove from heat. Serve immediately.
Kitchen notes
Kitchen notes
- Pressing the tofu is crucial: skip it and the cubes will steam instead of crisp, and the sauce will turn watery.
- For extra-crispy tofu, after coating with cornstarch, let the cubes rest for 5 minutes before frying; this helps the coating adhere.
- Adjust the number of dried chilies to your heat preference; removing the seeds reduces spiciness. Sichuan peppercorns add a numbing sensation but are optional.
- Use a non-stick pan or well-seasoned wok to prevent tofu from sticking and breaking apart.
Substitutions
- extra-firm tofu→tempeh or seitan for a firmer texture (note: seitan contains gluten)
- rice vinegar→apple cider vinegar or white wine vinegar (halal-certified)
- roasted peanuts→cashews or toasted almonds for a different crunch
- Sichuan peppercorns→omit or use a pinch of ground black pepper
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to prevent drying, or microwave covered for 1-2 minutes. For best texture, re-crisp the tofu in a hot oven at 180°C for 5-7 minutes before serving. Freezing is not recommended as the tofu becomes spongy.
FAQ
The questions we get asked most
Why did my kung pao tofu turn out soggy?
Sogginess usually comes from not pressing the tofu enough or overcrowding the pan. Press the tofu for at least 15 minutes to remove excess water, and fry in a single layer so the cubes crisp instead of steam. Also, add the sauce only at the end and toss quickly to avoid soaking the tofu.
Can I make this dish ahead of time?
You can press and cube the tofu, mix the sauce, and chop the aromatics up to a day ahead and store them separately in the fridge. Cook the dish just before serving for the best texture. Reheating leftovers is fine, but the tofu will lose some crispness.
How do I make it less spicy?
Reduce the number of dried chilies or remove their seeds and membranes before cooking. You can also omit the Sichuan peppercorns, which add a numbing heat. Taste the sauce before adding the chilies and adjust.
Can I use a different protein instead of tofu?
Yes, you can substitute with tempeh or seitan for a firmer bite, or even chickpeas for a legume-based version. If using seitan, note that it contains gluten. Adjust cooking times accordingly; tempeh may need a few extra minutes to brown.
Is kung pao tofu gluten-free?
It can be if you use gluten-free soy sauce (tamari) and ensure all other ingredients are gluten-free. Regular soy sauce contains wheat, so check labels. The recipe as written with standard soy sauce is not gluten-free.
What can I use instead of peanuts?
Cashews, toasted almonds, or sunflower seeds work well as substitutes. If you have a peanut allergy, ensure the alternative is safe for you. Adjust the quantity to your liking, but keep the total nuts/seeds around 60 g for balance.
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