Kung Pao Tofu Stir Fry Recipe
Tofu just got a serious glow-up. This Kung Pao Tofu is spicy, savory, and loaded with crunchy peanuts and crisp veggies. The tofu turns golden and crispy before soaking up a bold, garlicky sauce that brings the heat. Forget takeout—this dish is fresher, faster, and way more satisfying. Serve it over rice, grab your chopsticks, and prepare for serious flavor. You’ll love the mix of textures, the perfect amount of spice, and the fact that you made this masterpiece yourself. Who needs a chef when you’ve got skills like this?
Kung Pao Tofu Stir Fry Recipe
Crispy tofu tossed in a spicy, savory Kung Pao sauce with crunchy peanuts and stir-fried veggies. Bold, flavorful, and better than takeout!
Ingredients
Method
Crisp the Tofu
- Toss tofu cubes with soy sauce and cornstarch until coated.
- Heat sesame oil in a skillet over medium heat.
- Cook tofu until golden brown and crispy, about 5 minutes per side.
Make the Sauce
- Whisk together soy sauce, vinegar, hoisin sauce, maple syrup, sriracha, ginger, garlic, and broth.
- Mix in cornstarch to thicken.
Stir-Fry the Veggies
- Heat sesame oil in a wok over medium-high heat.
- Add bell pepper and zucchini, stirring for 3 minutes.
- Toss in green onions, peanuts, and red pepper flakes.
Combine Everything
- Pour the sauce over the veggies and stir.
- Add crispy tofu, coating it well.
- Cook for 2 more minutes until sauce thickens.
Serve and Enjoy
- Spoon over rice or noodles.
- Garnish with extra peanuts and green onions.
Notes
Nutritional Information (Per Serving)
- Calories: 340
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 16g
Vitamins & Minerals (Per Serving)
- Vitamin A: 30%
- Iron: 18%
- Calcium: 15%
- Potassium: 10%
- Vitamin C: 25%
Tips for the Best Kung Pao Tofu
- Press the tofu well for maximum crispiness.
- Double the sauce if you like it extra saucy.
- Add more sriracha for extra spice.
- Serve with jasmine rice or noodles for a complete meal.
