Go Back
–+ servings
Two bowls of rice topped with Kung Pao Tofu, vibrant vegetables, red chili slices, and lime wedges on a white surface—a perfect Vegetarian Chinese inspired dinner.
Print Recipe
5 from 5 votes

Kung Pao Tofu

This kung pao tofu recipe is bursting with texture and rich, spicy-sweet flavor. It’s a quick and easy dish that satisfies takeout cravings at home. Serve it with your favorite rice or noodles.
Prep Time10 minutes
Cook Time10 minutes
Marinating Time20 minutes
Total Time40 minutes
Course: Gluten Free, Main Course, Meals, Vegan
Cuisine: Chinese
Keyword: tofu
Servings: 4
Author: Bella Bucchiotti

Equipment

Ingredients

  • 1 Block tofu firm or extra firm
  • 3 Tablespoons olive oil
  • 1 onion
  • 1 Tablespoon ginger fresh, minced
  • 1 Tablespoon garlic fresh, minced
  • 1 green bell pepper seeded and diced
  • 1 red bell pepper seeded and diced
  • 1 1/2 Cup broccoli
  • 1 Bunch green onions
  • 1/2 Cup cashews

For the Marinade 

  • 1/2 Cup tamari or soy sauce
  • 2 Tablespoons honey
  • juice of 1 lemon

Instructions

  • Combine soy sauce, lemon juice and honey in a cup. Whisk to combine and set aside.
  • Press tofu to remove excess of water then cut in cubes. Place in a bowl which has a cover. Pour marinate in the bowl and cover. Gently turn the bowl upside down and back again. Make sure all tofu cubes are coated. Marinate for about 20 minutes.
  • Heat a nonstick wok or skillet with 2 tablespoons of the olive oil over medium heat. Remove tofu carefully from sauce then fry until crispy on each side. Don't throw away the sauce. Place tofu on a plate and set aside. 
  • Heat the rest of oil in another nonstick pot or skillet over a medium heat. Stir fry onion, ginger and garlic until they begin to soften. Add bell peppers and cook until half soft.
  • Turn heat to low-medium and add broccoli, green onion and cashew nuts. 
  • Stir fry for about 1 minute then add tofu and kung pao sauce. Combine all together. 
  • Bring to simmer until the sauce has thickened. 
  • Remove and serve immediately with rice. 

Notes

Press the tofu well: Removing excess moisture helps it crisp up better in the pan.
Marinate ahead: Letting the tofu sit longer in the sauce boosts the flavor.
Stir gently: Tofu can break apart easily, so turn with care when mixing it in.

Nutrition

Calories: 276kcal | Carbohydrates: 23g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 1639mg | Potassium: 482mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1315IU | Vitamin C: 97mg | Calcium: 52mg | Iron: 3mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code