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–+ servings

Kung Pao Tofu

Ashley
This Kung Pao Tofu is one of my favorite tofu recipes! It’s crispy, savory, and comes together in about 30 minutes. Perfect for weeknights!
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Prep Time 15 minutes
Cook Time 35 minutes
Course Lunch/Dinner, Main, Main Course
Cuisine Chinese
Servings 4

Ingredients
  

Tofu:

  • 1 (16-ounce) block extra-firm tofu, pressed and cut into 1”- inch cubes
  • 2 tablespoons cornstarch
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon pepper, plus more to taste
  • 2 tablespoons vegetable oil

Sauce:

  • ½ cup vegetable broth
  • ½ cup rice vinegar
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cornstarch, whisked with 2 tablespoons water

Stir Fry:

  • 1 small red onion chopped
  • 3-4 whole Thai chilis
  • 12 ounces fresh green beans end trimmed and cut into 1”- inch pieces
  • 1 small red bell pepper chopped
  • 1 small green bell pepper chopped
  • 8 cloves fresh minced garlic
  • 1 bunch green onions cut into 1”- inch sections, plus more for garnish
  • Crushed roasted peanuts for garnish
  • White or brown rice for serving, optional

Instructions
 

  • Place the tofu in a large bowl with the cornstarch, salt, and pepper. Toss to combine until the tofu is thoroughly coated.
  • Heat 2 tablespoons of oil in large sauté pan over medium-high heat.
  • Once the oil is hot, add the tofu to the pan and cook, tossing occasionally, until all sides are golden and crispy, 10 to 15 minutes. Using a slotted spoon, transfer the tofu to a paper-lined plate.
  • Meanwhile, make the sauce. Whisk all its ingredients in a bowl. Taste and adjust seasonings, if necessary and set aside.
  • In the same pan you sautéed the tofu in, add 1 tablespoon of oil over medium-high heat.
  • Once the oil is hot, add the onions and chilis, and stir fry until the onions are slightly translucent, 2 to 3 minutes.
  • Toss in the green beans and bell peppers and continue to cook, stirring often, until they become crisp-tender, 5 to 7 minutes.
  • Add the garlic and green onion, and cook for another 1 to 2 minutes, until fragrant.
  • Pour in the sauce, mix to combine, and simmer until the sauce thickens, 3 to 5 minutes.
  • Stir in the reserved tofu, mixing to coat.
  • Serve immediately and garnish with minced green onion and crushed peanuts over white rice. Enjoy!

Video

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