Fifteen minutes is all you need to make this luscious Kung Pao Tofu!
I haven’t always been a tofu-lover. I ate it every now and then before I decided to go vegetarian for a year, but it was never my favorite.
Last March I went to China and ate as a vegetarian the entire time I was there. This turned out to be a great decision, because as long as I could convey that I didn’t eat meat I always received awesome food. I didn’t have to look over the menu and try to decipher if I was ordering chicken or chicken feet.
My travel companions ordered meat, and plenty of times they were not thrilled with what they got.
Putting aside the issues of translation, cultural immersion, and diet preferences, I’ve always been a bit weird about meat and I DEFINITELY didn’t want to accidentally order chicken feet and then feel like I was being rude if I didn’t eat it.
I’d never eaten so much tofu in my life; and it was GOOD.
I go through at least two packages of tofu a week now.
My go-to favorite is Kung Pao Tofu!
It legitimately takes only 15 minutes and I nearly always have all the ingredients on hand.
Tofu? Check. Peanuts? Check. Scallions? Check.
I make my Kung Pao sauce with lots of pantry staples and maybe 2 or 3 things that are *special*.
Here we go: garlic + ginger + soy sauce + dark soy sauce + sesame oil + chinkiang vinegar + sugar + corn starch + sichuan peppers
ALRIGHT CALM DOWN. I’m here to help.
First: dark soy sauce.
You can grab this at your local import/international market, or at a well-stocked store like Whole Foods.
You can also order it online. And by online I mean on Amazon because prime is life. Get it at the link below:
It’s thicker, darker, and has a slightly different flavor than regular soy sauce. It adds a dark, caramel color to sauces, which is what makes this kung pao tofu so damn pretty. Invest in one bottle and it will last you for ages.
If you absolutely must, you can swap it out for more regular soy sauce. Use half as much, because dark soy sauce isn’t as salty as light (*regular*) soy sauce. So, for example, in this recipe if you wanted to replace the 2 teaspoons of dark soy sauce, you’d want to use 1 teaspoon of light soy sauce. In addition to the 2 teaspoons that the recipe already calls for. So 3 teaspoons. So a tablespoon. Wow, glad I didn’t make that confusing.
Second: Chinkiang vinegar.
I know, right? What the heck is this nonsense? First, let me say that if you are trying to make this RIGHT NOW and don’t have this on hand, you can swap it out for equal parts balsamic vinegar and apple cider vinegar. The flavor will be slightly different but it is still SUPER tasty. I did this all the time before I finally bucked up and ordered a bottle through Amazon. I could also buy it at the Asian import market in town, but the UPS guy is here every day anyway, soooo…..yeah. Here is the link for you:
Funny story, two days after I ordered this online I saw it on the shelves of my local Fred Meyer. Who woulda thought?
Right, so chinkiang is a rice-based black vinegar. I don’t really know how else to explain it except to say that it is kind of like a Chinese-style balsamic vinegar. But not so… balsamic-y?
Third: Sichuan peppers.
OH SICHUAN PEPPERS. How I love thee.
You know how when you get kung pao at a restaurant and it kind of makes your tongue tingly? That’s from the Sichuan peppers. I’m obsessed with them.
One guess where I buy mine. If you guessed on Amazon then congratulations, you know all my secrets. Get it here:
For this vegan Kung Pao Tofu recipe, get the peppers themselves, not the peppercorns. But also get the peppercorns and grind them up and put them on everything.
Now, to make the kung pao tofu:
Wait! First start cooking the rice.
Start by dicing the tofu up into cubes about the size of your thumbnail. If this seems oddly specific, it’s because it is. The small pieces have the best ratio of crispy outer edges and silky inner goodness.
Pat the tofu pieces dry with a paper towel, then put them in a plastic baggy with some soy sauce.
Then, make the sauce by whisking it all together in a bowl.
Next, heat oil in a pan (I use my 10″ cast iron skillet, but you could also use a wok) and add the dried chilies and peanuts. Let them cook for a few minutes until the peanuts are nicely toasted. Scoop it all out of the pan and put it in a bowl to hang out.
While the oil is still hot, throw in a few sliced up scallions and let them cook for a minute or two until they are a little bit charred. Put them in the bowl with the peanuts.
Now, open up the tofu baggy and chuck in some corn starch. Seal it back up, shake it around to coat the tofu, then fry the coated tofu in the skillet. Let it get brown on one side, then use a big spatula to flip it over in sections.
Add the prepared sauce to the pan and let it coat the tofu. Dump the chilies, peanuts, and scallions back in and give it a quick stir.
Now, we eat.
Here’s the Recipe!
- 14 ounces firm tofu, diced into small cubes
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon vegetable oil
- 6 to 10 sichuan chili peppers
- 2/3 cup dry-roasted, unsalted peanuts
- 6 scallions, sliced into 1-inch pieces
- 1 tablespoon corn starch
For the Sauce
- 1 tablespoon sugar
- 1 tablespoon freshly grated ginger root
- 1 tablespoon freshly grated garlic
- 4 teaspoons chinkiang vinegar
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 3/4 teaspoon corn starch
- Pat the tofu pieces dry and add to a plastic zipper-close bag along with two teaspoons of soy sauce. Give it a good shake and set it aside.
- Prepare the sauce by whisking together all of the sauce ingredients until the sugar has dissolved.
- Heat the vegetable oil in a large skillet over medium heat and add the chilies and peanuts. Fry for 3 to 4 minutes, until the peanuts are lightly toasted. Strain from the pan, reserving the oil, and set aside in a bowl.
- Add the scallions to the hot pan and fry for 1 to 2 minutes, until browned. Set aside with the peanuts and chilies.
- Add the tablespoon of cornstarch to the tofu, seal the bag, and give it a good shake to coat. Transfer the coated tofu to the hot pan and fry in a single layer, undisturbed, until deeply browned; about 3 minutes. Turn the tofu and repeat on the second side.
- Pour the prepared sauce into the pan and toss with the tofu. Turn off the heat and return the scallions, peppers, and peanuts to the pan. Give it a good stir then transfer to a serving platter. Serve hot.
Grating the ginger and garlic provides the best texture and flavor. Try keeping ginger root in your freezer to make grating easier and preserve it's shelf life.
Nutrition InformationYield 2 Serving Size 1
Amount Per ServingCalories 699 Total Fat 45g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 34g Cholesterol 0mg Sodium 681mg Carbohydrates 50g Fiber 11g Sugar 23g Protein 38g
Please note that this recipe is often misspelled as: kung po tofu, kung pow tofu, king pao tofu, kung poa tofu, kungpao tofu, kung po tofu, kung pai tofu, kung pau tofu and kung bao tofu.