Takeout-Style Kung Pao Tofu

Kung pao tofu is my favorite dish to order at Chinese restaurants because it's crunchy, flavorful, and not too spicy despite containing a good amount of dried chilis.

<<< [wprm-recipe-jump] >>>

This recipe is just like takeout with its crispy sesame garlic tofu, stir fried peppers and celery, Sichuan peppers, and roasted peanuts. Kung pao sauce is a soy sauce and rice vinegar-based stir fry sauce flavored with garlic, ginger, and a hint of sweetness. It complements the tender veggies and crispy tofu wonderfully, and is delicious topped with crunchy peanuts.

Making "takeout-style" kung pao tofu or stir fries in general is all about the cooking techniques and a flavorful stir fry sauce. And making it at home, you don't have to worry about fish sauce or other animal products making their way into your meal. This kung pao sauce is savory, sweet, and tangy, and tastes amazing on the pan-fried crispy tofu and stir-fried veggies. The Sichuan chilis are added to the pan to add a little kick to the dish, but they won't be cooked long enough to make the dish very spicy. If you want that extra heat, you could crack open a few of the chilis and shake the seeds into the pan. If you can't find Sichuan chilis, you can substitute Arbol chilis, which you can usually find at Mexican grocery stores.

How to make crispy tofu

The first time I made tofu, I accidentally bought silken tofu, then cooked it in a nonstick pan with some soy sauce. It absorbed the oil and kind of fell apart into clumps as I was cooking it. The taste wasn't much better either (think soy sauce jello). Fortunately, I learned from my mistakes! Getting your tofu just like the kind at restaurants is easy once you learn tofu's best practices and techniques. It's all about pressing your tofu, marinating it in flavorful goodness, and cooking it in a hot pan with the right tools. No more mushy tofu!

Press your tofu

Tofu needs to be pressed before you use it because water-logged tofu will never get those nice crispy edges and won't absorb flavorful marinades. There are a couple of ways you can press your tofu...

The dinner plate method

This method of pressing tofu involves wrapping it up in paper towels or a kitchen towel, placing it on a dinner plate, topping it with another dinner plate, then placing a heavy object on top, like a large book or some canned goods. Depending on how much water is in the tofu, you might have to change the towel or paper towels partway through pressing. This method can be a little messy and take some time, but if you don't cook tofu often, it's the way to go since you don't need any special equipment.

Using a tofu press

If you eat tofu at least semi-regularly, it's worth investing in a tofu press. It's my most-used kitchen unitasker (a term that Alton Brown coined for a kitchen tool that only has one function). It presses your tofu quicker than the dinner plate method, and is less messy and wasteful than using paper towels.

My favorite tofu press (yes, there are different kinds) is the EZ Tofu Press. It has a very simple design and you have to put the tofu press in a bowl or container for the water to drain out, but it's very sturdy and it will last forever. I have also used the Tofu XPress. I really liked how all of the water was neatly collected in the container, and that you could marinate the tofu in the container after it was pressed. Unfortunately, the plastic pieces that hold the press in place can break very easily, so I wouldn't recommend this one.

Use a hot cast iron pan

Cast iron pans are magic, and with proper care, they will outlive you. A seasoned cast iron pan is naturally non-stick, and will give your tofu the most gorgeous crispy edges. Your pan needs to be sizzling before you add the tofu to the pan. Otherwise, it will just soak up the oil and end up mushy. Once your tofu is in the pan, avoid messing with it too much. Let the crispy exterior form completely before flipping it.

If you don't have a cast iron pan, you can use a metal pan, but make sure you are using enough oil so that the tofu doesn't stick. If you use a non-stick pan, the tofu won't stick of course, but it won't crisp up as much.

Use a flexible metal spatula

You need a razor-thin spatula to avoid ripping off your tofu skin when you flip it, and I find that a flexible metal spatula is the best tool for this.

Marinate your tofu

This tip is more about making your tofu taste good, but it's an important step to making that crispy tofu delectable too. Make sure you marinate your tofu for at least 30 minutes in a flavorful marinade.

📖 Recipe

Kung Pao Tofu

Yield: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Time to press and marinate tofu: 40 minutes

Total Time: 1 hour 15 minutes

This kung pao tofu tastes just like takeout! The tofu is marinated in a soy sesame garlic marinade and pan fried until crispy, then stir fried with onions, bell peppers, chilis, and peanuts.

Print

Ingredients

Tofu:

• 1 pound block firm tofu
• 3 tablespoons low-sodium soy sauce
• ⅓ cup water
• 3 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 1-2 tablespoons peanut or canola oil

Stir fry sauce:

• 3 tablespoons low-sodium soy sauce
• 3 tablespoons rice wine vinegar
• 3 tablespoons white or apple cider vinegar
• 3 tablespoons brown sugar
• 1 tablespoon freshly grated ginger
• 1 tablespoon toasted sesame oil
• ⅓ cup water
• 2 cloves garlic, minced
• 1 tablespoon cornstarch

Stir fry:

• 1 tablespoon peanut or canola oil
• 3 cloves garlic, minced
• 1 red bell pepper, chopped into 1-inch pieces
• 1 green bell pepper, chopped into 1-inch pieces
• 2-3 ribs celery, sliced in 1-inch pieces
• 1 green onion, sliced
• 4-6 dried Sichuan red chili peppers
• ½ teaspoon crushed red pepper or Sichuan peppercorns, optional, for extra heat
• ½ cup roasted salted peanuts
• 2 cups cooked rice for serving

Instructions

For the tofu:

1. Press tofu for 10-15 minutes to remove excess water.
2. Slice tofu into 1-inch cubes and place in a shallow container.
3. Mix together the soy sauce, water, rice wine vinegar, sesame oil, and garlic, and pour over the tofu cubes. Marinate for 30 minutes.
4. Drain the tofu marinade, then place the tofu in a dry bowl.
5. Sprinkle the cornstarch on the tofu and toss to coat, adding more cornstarch if necessary.
6. Heat the cooking oil in a large wok or pan over medium-high heat.
7. Add the tofu and cook for 3-5 minutes on each side, until golden and crispy. Transfer to a plate.

For the stir fry sauce:

1. Mix together all of the stir fry sauce ingredients in a small bowl.

For the stir fry:

1. Heat the 1 tablespoon cooking oil in the same wok or pan over medium-high heat
2. Add the garlic and cook for 30 seconds.
3. Add the bell peppers and celery and stir fry for 3-4 minutes until browned and tender.
4. Create a space in the center or to the side of the vegetables in the pan and add the green onion, Sichuan red chili peppers, crushed red pepper (if using), and peanuts, adding more oil if necessary. Stir fry for 1 minute.
5. Add the tofu and mix.
6. Stir the stir fry sauce until the cornstarch dissolves, then slowly pour into the stir fry, stirring constantly.
7. Cook for 2-3 more minutes, until the sauce thickens and the vegetables and tofu are thoroughly coated.
8. Taste and adjust seasonings, then remove from heat and serve with rice.

Notes

• Sichuan red chili peppers are hot, so adjust the amount of peppers to your preferred level of spice. If you cannot find these peppers, substitute with dried Arbol chiles, Sichuan peppercorns, or crushed red pepper.
• Remove the dried chilis before eating because stir frying them doesn't soften them up enough to enjoyably eat.

Nutrition Information:

Yield: 4 Serving Size: ¼ recipe
Amount Per Serving: Calories: 600Total Fat: 41gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 0mgSodium: 940mgCarbohydrates: 55gFiber: 6gSugar: 16gProtein: 29g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Need some more spicy vegan dishes?

10 Minute Wonton Soup

This vegetable wonton soup or potsticker soup is warm and flavorful, and can be made in one pot in 10 minutes with any type of noodles and veggies you like.

Buffalo Cauliflower

These Buffalo cauliflower bites are spicy, flavorful, and addictive! Dip them in ranch dressing as an appetizer, serve over rice, or put them on a pizza.