Kung pao tofu

tofu kung pao

Kung Pao Tofu is a savory dish that offers a satisfying blend of flavors and textures. It features cubed tofu that’s been marinated and pan-fried to achieve a crispy exterior while maintaining a tender inside. The dish can also include bell peppers and diced zucchini, which contribute a fresh crunch to each bite.

The sauce is a key player in this Kung Pao Tofu recipe. Made from soy sauce, vinegar, and a touch of sweetness, the sauce adds depth with its savory and tangy notes. A hint of spiciness, often from chili peppers or red pepper flakes, provides an added kick.

Roasted peanuts are a distinctive element of the dish, offering a delightful crunch and nutty flavor that complements the other ingredients. To prepare, tofu cubes are marinated, then pan-fried until golden. Vegetables are stir-fried separately, and everything is combined in the skillet with the sauce, creating a cohesive blend of flavors.

Kung Pao Tofu is commonly served over rice or rice noodles, allowing its rich flavors to shine. As a plant-based option, it appeals to various dietary preferences and provides a satisfying and flavorful meal that continues to gain popularity.

Recipe highlights:
– No artificial ingredients
– Allergens: No shellfish, dairy, nuts, soy, eggs

– Easily customizable for many diets (IBS, SIBO, low FODMAP, IBD)

Kung Pao Tofu

Crispy tofu, roasted peanuts and bell peppers in a delightful kung pao sauce
Prep15 minutes
Cook20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Chinese
Keyword: ibs, low fodmap, vegan
Servings: 4
Calories: 329kcal


For the tofu:

  • 1 block 14 oz firm tofu, drained and cubed
  • 2 tablespoons olive oil use garlic-infused if preferred
  • salt and pepper to taste

For the Kung Pao sauce:

  • 2 tablespoons soy sauce use low-sodium or gluten-free if preferred
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon water
  • 1 teaspoon cornstarch

For the stir-fry:

  • 2 tablespoons olive oil use garlic-infused if preferred
  • 1 tablespoon grated fresh ginger
  • ½ cup sliced bell peppers red, green, or a mix
  • ½ cup zucchini diced, optional
  • ½ cup chopped green beans
  • ¼ cup peanuts dry roasted and unsalted
  • 2-3 green onions green parts only, chopped
  • crushed red pepper flakes to taste, optional
  • 4-5 dried red chilis optional


  • Start by pressing the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel and place something heavy on top, like a cast iron skillet. Let it sit for about 20-30 minutes. Then, cut the tofu into cubes.
  • In a bowl, mix the tofu cubes with 2 tablespoons of oil, salt, and pepper. Make sure the tofu is evenly coated.
  • In a separate bowl, whisk together the soy sauce, rice vinegar, maple syrup, water, and cornstarch to create the Kung Pao sauce. Set aside.
  • Heat a large skillet or wok over medium-high heat. Add the marinated tofu cubes and cook until they are golden and crispy on all sides. Remove the tofu from the skillet and set aside.
  • In the same skillet, add 2 tablespoons of oil and grated ginger. Sauté for about 1 minute until fragrant.
  • Add the sliced bell peppers, diced zucchini, and chopped green beans. Stir-fry for a few minutes until the vegetables start to soften but remain slightly crispy.
  • Pour the Kung Pao sauce over the vegetables and stir well. Let the sauce thicken for a minute or two.
  • Add the cooked tofu back into the skillet and toss everything together to coat the tofu and vegetables with the sauce.
  • Finally, add the dry roasted peanuts and chopped green onions (green parts only). If you like it spicy, you can also add some crushed red pepper flakes.
  • Give everything a final toss and cook for another minute or two to heat the peanuts and green onions. Serve over cooked rice or rice noodles.


Nutrition: Carbohydrates: 23g; Protein: 12g; Fat: 27g; Saturated fat: 3g; Fiber: 4g; Sodium: 735mg

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