Kung Pao Tofu

Kung pao Tofu is a Chinese style spicy stir fry tofu with vegetables and peanuts. This is a wonderful main course or side dish to serve for any occasion or even for weekday lunch or dinner ideas.

I served the warm tofu with some Chinese style noodles and it was a wholesome and filling dish that we had for our weekday lunch. The Kung pao tofu is supposed to be a spicy stir fry but I used a little less chilly to adapt the taste for my daughters. You can always adjust the spices and chilli peppers to your taste.

Sichuan peppers give a unique flavour to the dish and the crunchy peanuts add a wonderful texture and taste to the tofu. I think it is a wholesome dish and surely a keeper recipe to try for your guests or in any party.

Blogging Marathon#77 Week3/Day3
Theme-Easy Weekday Lunch
Dish- Kung Pao Tofu
SourceViet World Kitchen

5 from 1 vote
Kung Pao Tofu
Prep Time
10 mins
Cook Time
15 mins
Total Time
30 mins

A  juicy, tangy and nutty Kung pao tofu bowl best served with noodles or rice. It tastes better than the restaurant ones.

Course: Main Course, Side Dish
Cuisine: Chinese, Fusion
Servings: 4 People
Author: Sapana Behl
  • 350 gm tofu, extra firm
  • 2 teaspoon corn starch
  • 1/2 teaspoon salt
  • 2 tablespoon oil
For Sauce
  • 2 teaspoon regular soy sauce
  • 1 teaspoon corn starch
  • 1 teaspoon dark soy sauce
  • 2 tablespoon sugar
  • 2 teaspoon balsamic vinegar
  • 1 teaspoon rice wine
  • 1 teaspoon sesame oil
Other ingredients
  • 1/2 cup roasted peanuts, skin removed
  • 4-5 dried red chillies, cut in slits
  • 1/2 teaspoon sichuan peppers
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 cup bell peppers, cubed
  • 1/2 cup baby corn, sliced
  • 1/2 cup white part of spring onions, chopped
  • 1/2 cup green part of spring onions, chopped
  • 1 teaspoon oil
  1.  Wash and cut the tofu into small cubes.  Drain excess water on the paper towel.

  2. Sprinkle salt and corn starch on the tofu squares. Heat oil in a saucepan and shallow fry the tofu until slightly brown and crispy.  Remove from pan and set aside.

  3. In a small mixing bowl mix all the ingredients for sauce and set aside.

  4. Into the same saucepan roast the peanuts for 2-3 minutes. Remove in a bowl.

  5. Heat oil in the same saucepan and add dry red chillies and Sichuan peppers. Stir and add ginger, garlic and spring onion whites. Saute for a minute.

  6. Stir in bell peppers and baby corn and cook for 2 minutes.

  7. Add tofu along with the sauce. Stir and let the tofu absorb the seasoning sauce. Cook for a minute.

  8. Add toasted peanuts, and spring onions greens. Stir and remove from heat.

  9. Serve warm with noodles or rice.

Recipe Notes

You can adjust the consistency by adding some water in the tofu.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Best regards,

Sapana Behl

9 comments on “Kung Pao Tofu”

  1. what a delicious and healthy meal. Love tofu. Have saved the recipe for later use.

  2. We have made this with nonveg and kids enjoyed it..must try with paneer sometime..very nice option to enjoy!

  3. PJ says:

    That is one nice bowl of deliciousness!!

  4. Nalini says:

    Such a delicious and healthy one.

  5. what a fab home made version of the classic restaurant dish

  6. Awesome! My girls will love this must make asap.

  7. harini says:

    Tempting clicks. My family loves this. Thanks for reminding m 🙂

  8. Super like, kungo pao tofu is inviting me. Wat a beautiful dish there.

  9. This kungpao tofu is our favorite one… love it.

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