Kung Pao Tofu

Ingredients

• 450 g (16 oz)extra-firm tofu
• 1 tablespoonsesame oil
• 1 tablespoonrice vinegar
• 2 tablespoonssoy sauce
• 1 tablespoonhoisin sauce
• 1 tablespoonmaple syrup
• 1 teaspooncornflour
• 1 tablespoonsesame oil
• 5dried red chillies
• 1 teaspooncrushed garlic
• 1 teaspoonminced ginger
• 1 mediumred pepper, sliced
• 80 ml (⅓ cup)chopped spring onions
• 37 g (¼ cup)roasted salted peanuts
• To tastebasmati rice
• To tastechopped spring onions

Instructions

1. 1

   Press the tofu

   Press the tofu for 20 minutes using a tofu press, or place it on a plate with another plate on top and a heavy object, such as a heavy pot, above it.

2. 2

   Prepare the sauce

   While the tofu presses, chop the red pepper and spring onions. Add the sauce ingredients to a measuring jug and whisk them together.

3. 3

   Brown the tofu

   Cut the pressed tofu into cubes. Heat the sesame oil in a frying pan or skillet, add the tofu and fry, turning it gently until nicely browned. Remove it from the pan.

4. 4

   Stir-fry the vegetables

   Add the second tablespoon of sesame oil and the dried chillies to the pan; fry for 2 minutes. Add the garlic, ginger, red pepper, chopped spring onions and peanuts, then stir-fry for 2 minutes.

5. 5

   Thicken the sauce

   Return the tofu to the pan, pour in the sauce and stir-fry until the sauce has thickened.

6. 6

   Serve with rice

   Serve the tofu over basmati rice and finish with a sprinkle of chopped spring onions.

What is kung pao tofu?

Kung pao is associated with Sichuan cooking and is known for a lively mix of chilli heat, savoury sauce and crunchy peanuts. This tofu version takes those familiar flavours in a quick, plant-based direction.

Pressing and browning the tofu gives it a firmer, more substantial texture, while the sauce brings together soy, hoisin, vinegar and maple syrup. Red pepper and spring onions add freshness alongside the dried chillies.

Nutrition and macros by portion

The nutrition label shows one serving as written: 242 calories, 14g protein, 18g carbs, 14g fat.

The tofu contributes protein, while the rice supplies most of the meal's carbohydrates; sesame oil and peanuts provide much of the fat. Serve with a generous side of vegetables if you want to round out the plate.

Pressing and browning the tofu

Pressing: Removing some of the tofu's moisture helps it brown in the pan rather than releasing excess water. Give it the full 20 minutes, using a tofu press or the plate-and-weight method.

Browning: Turn the cubes gently so they colour without breaking apart. Take them out once browned; they will go back into the pan to meet the sauce.

Building the sauce

Mixing: Whisk the rice vinegar, soy sauce, hoisin, maple syrup and cornflour together before cooking. This distributes the cornflour and helps the sauce thicken evenly when heated.

Finishing: Pour the sauce over the returned tofu and stir-fry until it thickens and coats the pieces. Keep the pan moving so the sauce does not settle in one place.

Balancing heat and crunch

Chillies: The dried red chillies add heat as they fry in sesame oil. Keep them whole for a gentler result, or break them open for more pronounced spice.

Peanuts: Add the roasted salted peanuts with the vegetables so they warm through while retaining some crunch. Their saltiness also plays against the sweet and tangy sauce.

Getting the vegetables right

Two minutes: The red pepper and spring onions are stir-fried briefly, so they should stay lively rather than turning soft. Prepare them before heating the pan to keep this quick stage moving.

Garlic and ginger: These go in with the vegetables and peanuts, where they cook briefly and flavour the oil. Stir continuously during the two-minute fry.

Serving the dish

Rice: Basmati rice makes a mild base for the glossy, savoury-spicy tofu. Since the recipe does not specify a quantity, prepare enough for your table.

Finish: Add the chopped spring onions just before serving for a fresh contrast. Serve promptly so the tofu coating and peanuts retain their best texture.

Recipe notes & tips

• Cut the pressed tofu into evenly sized cubes so they brown at a similar pace.
• Whisk the cornflour thoroughly into the sauce before adding it to the pan.
• Have the vegetables and sauce ready before starting the stir-fry stages.
• Turn the tofu gently to help keep the cubes intact.
• Adjust the chilli heat by leaving the dried chillies whole or breaking them open.

Variations

• More vegetables: Add extra sliced red pepper for a vegetable-forward version.
• Milder heat: Use fewer dried chillies or leave them whole.
• Extra crunch: Sprinkle additional roasted salted peanuts over each serving.
• Alternative rice: Serve with another cooked rice variety if you do not have basmati.
• Gluten-free option: Use gluten-free soy sauce and check that the hoisin sauce is suitable.

Common mistakes to avoid

• Skipping the press: Excess moisture can make the tofu harder to brown; press it for the full 20 minutes.
• Rough turning: Tofu cubes can break apart; turn them gently as they cook.
• Unmixed cornflour: Lumps can leave the sauce uneven; whisk all the sauce ingredients together first.
• Overcooking the vegetables: They are only stir-fried for 2 minutes; keep them moving and follow the timing.
• Leaving the sauce unattended: It can thicken quickly; stir as it cooks around the tofu.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Store rice separately where possible, then reheat the tofu and sauce until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions