Kung Pao Tofu

4 servings


15 minutes

active time

30 minutes

total time


14 oz extra-firm tofu (cut into cubes)

2 ½ tablespoons cornstarch

1/4 teaspoon white pepper powder

1/4 teaspoon + 1/8 teaspoon salt

2 ½ tablespoons oil (37 ml)

3 tablespoons soy sauce (45 ml)

1 teaspoon dark soy sauce (5 ml)

3 teaspoons hoisin sauce (15 ml)

1 tablespoon rice vinegar (15 ml)

1 tablespoon rice wine (mirin) (15 ml)

1 teaspoon sriracha (or any hot sauce, 5 ml, add more to taste)

1 teaspoon toasted sesame oil (5 ml)

2 tablespoons brown sugar

2 teaspoons cornstarch

3 whole dried red chilies (or more to taste)

1 tablespoon grated garlic

1 tablespoon grated ginger

1 medium green pepper (cut in squares)

1 medium red pepper (cut in squares)

1 medium yellow onion (quartered and petals separated)

2-3 stalks green onion (chopped)

1/4 cup roasted peanuts (unsalted)

cilantro (to garnish )


Press tofu with heavy object for 20 minutes. This drains excess moisture and also helps in tofu absorbing more flavor.Then cut it into cubes and set aside. While the tofu is being pressed, grate the garlic, ginger and chop the peppers, onion and green onion.

Once 20 minutes are up, cut tofu into cubes and transfer to a large bowl. Add cornstarch, white pepper powder and salt and toss the tofu until it's coated with with cornstarch.

Heat the oil in a cast iron skillet (or any pan) on medium heat. Add the tofu to the pan.Cook for 6 to 7 minutes, flipping once in between until tofu is golden brown from both sides. Drain on paper towel.

Make the sauce by combining all the ingredients- soy sauce, dark soy sauce, hoisin sauce, rice vinegar, rice wine (mirin), sriracha, toasted sesame oil, brown sugar and cornstarch in a large bowl or measuring jar.Whisk until it's all combined together. Set aside.

To the same pan now in which you had fried the tofu, now add the dried red chilies, garlic and ginger. Saute for 1 minute.

Then add the diced peppers, onion and chopped green onion. Saute for 2 to 3 minutes.

Add the prepared sauce and mix. It will thicken immediately.

Add in the pan fried tofu and mix until all the tofu is well coated with the sauce. Stir in the peanuts and turn off heat.

Garnish Kung Pao Tofu with cilantro and serve with brown rice.


Serving Size



295 kcal

Total Fat

16 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat



1 mg


1143 mg

Total Carbohydrate

25 g

Dietary Fiber

3 g

Total Sugars

12 g


13 g

4 servings


15 minutes

active time

30 minutes

total time
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