Kung Pao Tofu

Ingredients

• 1 block (400 g)extra-firm tofu
• 30 g (2 tbsp)soy sauce
• 20 g (1 tbsp)maple syrup
• 32 g (4 tbsp)cornflour
• a pinchsalt
• 22 g (1.5 tbsp)dark soy sauce
• 15 g (1 tbsp)light soy sauce
• 45 g (3 tbsp), or 22.5 ml (1.5 tbsp) rice vinegar for a gluten-free optionChinese vinegar
• 40 g (2 tbsp), or sugarmaple syrup
• 5 g (1 tsp)sesame oil
• 2 tbspwater
• 7 g (2 tsp)cornflour
• 7 g (2 cloves)garlic, minced
• 10 g (½ tbsp)ginger, minced
• ¼ tspSichuan peppercorn powder
• ½ tsp, or 4 dried red chillies cut into small piecesred pepper flakes
• 110 g (½ pepper)red bell pepper
• 110 g (½ pepper)green bell pepper
• 46 g (4 spring onions), cut into 2 cm pieces, with green and white parts separatedspring onions
• 30 g (¼ cup)roasted peanuts

Instructions

1. 1

   Coat the tofu

   Cut the tofu into pieces. Toss with 30 g (2 tbsp) soy sauce, 20 g (1 tbsp) maple syrup, 32 g (4 tbsp) cornflour and a pinch of salt until coated.

2. 2

   Cook the tofu

   Choose one cooking method. Air-fry for 15 minutes at 200°C (400°F), shaking the basket halfway through. To bake, arrange the coated tofu on a baking tray lined with a silicone mat or baking parchment and bake for 20 minutes, turning halfway. To pan-fry, heat 1 tbsp oil in a frying pan over medium heat; cook the tofu for 2 minutes on one side, then turn and cook for another 1–2 minutes until golden and crisp. Set aside on a plate.

3. 3

   Mix the sauce

   Meanwhile, stir together the dark soy sauce, light soy sauce, Chinese vinegar, 40 g (2 tbsp) maple syrup, sesame oil, water and 7 g (2 tsp) cornflour in a bowl. Set aside.

4. 4

   Fry the aromatics

   Add the garlic, ginger, Sichuan peppercorn powder if using, and red pepper flakes or chopped dried chillies to the pan. Fry for 30 seconds, until fragrant.

5. 5

   Cook the peppers

   Add the red and green peppers and the white parts of the spring onions. Fry for 30 seconds.

6. 6

   Toss with sauce

   Stir in the sauce, then add the tofu and toss until the sauce thickens and coats the pieces.

7. 7

   Finish and serve

   Turn off the heat, stir in the peanuts and green parts of the spring onions, and serve straight away. Garnish with extra spring onions if desired.

What is Kung Pao Tofu?

Kung Pao is a Sichuan-style dish known for its savoury, tangy and spicy sauce, often served with peanuts and vegetables. This version swaps the usual meat for tofu and keeps the contrasting flavours and crunchy finish.

Crisp tofu gives the sauce something substantial to cling to, while peppers and spring onions add freshness. The cornflour-thickened sauce brings the ingredients together without needing a long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 266 calories, 18g protein, 26g carbs, 11g fat.

The tofu provides most of the protein, while the maple syrup, cornflour and peppers contribute carbohydrates. The tofu, sesame oil and peanuts supply much of the fat. Serve with steamed greens or a measured portion of rice to round out the meal.

Choosing and coating the tofu

Extra-firm tofu holds its shape best when tossed and cooked. If the block is very wet, pat it dry first so the coating sticks rather than turning pasty.

Even pieces: cut the tofu into similar-sized chunks so they cook at roughly the same rate. Coat them thoroughly in the soy, maple syrup, cornflour and salt mixture before cooking.

Getting a crisp finish

Air-frying, baking and pan-frying are all offered here; choose one method rather than combining them. The tofu should look golden and feel crisp on the outside before it goes into the sauce.

For pan-frying, leave the tofu undisturbed for the first 2 minutes so a crust can form. Turn it carefully and cook for a further 1–2 minutes, until browned.

Building the sauce

Cornflour: mix it into the sauce while cold, before it reaches the pan. This helps it disperse evenly and thicken the sauce as it heats.

Balance: dark and light soy sauces bring savouriness, while vinegar and maple syrup provide tang and sweetness. Stir the sauce before pouring it in, as the cornflour can settle.

Keeping the vegetables crisp

The peppers and white spring onion sections cook for just 30 seconds, so they stay bright and retain some bite. Keep the pieces ready before starting, as the final stages move quickly.

Add the green spring onion tops and peanuts after turning off the heat. This preserves their freshness and keeps the nuts crunchy.

Serving the dish

Serve Kung Pao Tofu as soon as the sauce thickens, before the coating softens. Steamed rice makes a simple accompaniment and soaks up any extra sauce.

For a fuller spread, pair it with plain steamed greens. Keep sides simply seasoned, as the tofu sauce already brings plenty of flavour.

Recipe notes & tips

• Pat the tofu dry before coating if it seems damp.
• Cut the tofu into similarly sized pieces for more even cooking.
• Stir the sauce again just before adding it to the pan.
• Prepare the vegetables and sauce before frying the aromatics.
• Add the green spring onion tops and peanuts after switching off the heat.

Variations

• Adjust the heat: use fewer chilli flakes for a milder sauce.
• Choose rice vinegar: use the listed 22.5 ml (1.5 tbsp) rice vinegar for the gluten-free alternative.
• Swap the sweetener: use sugar instead of the maple syrup in the sauce.
• Add more vegetables: increase the peppers or serve with steamed greens.
• Change the crunch: use another roasted nut in place of the peanuts.

Common mistakes to avoid

• Wet tofu: pat it dry before coating so the cornflour mixture adheres.
• Uneven pieces: cut the tofu to a similar size so it cooks at a similar rate.
• Crowded pan: cook in batches if the tofu pieces cannot sit in a single layer.
• Lumpy sauce: whisk the cornflour into the sauce ingredients before adding them to the hot pan.
• Soft peanuts: stir them in after turning off the heat to retain their crunch.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a frying pan until hot; the tofu will be less crisp after storage.

Frequently asked questions