Kung Pao Tofu
A quick and spicy stir-fry with crispy tofu, roasted peanuts, and a glossy chili-garlic sauce. Ready in about 20 minutes, this vegetarian take on the classic is perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 24g
Ingredients
- 14 oz firm tofu
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp chili flakes
- ½ cup peanuts
Instructions
- 1
Press the 14 oz tofu for 5 minutes, then cut into 1-inch cubes. Pat dry with paper towels.
- 2
In a small bowl, whisk 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp chili flakes until the sugar dissolves.
- 3
Heat 2 tbsp oil in a large skillet over medium-high. Add the tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8 minutes.
- 4
Pour the sauce over the tofu and add 1/2 cup peanuts. Stir-fry for 2 minutes until the sauce thickens and coats everything, glossy and sticky.
- 5
Serve hot over rice or noodles, garnished with sliced green onions if you like.
Tools you’ll need
- large skillet
- small bowl
- knife
- cutting board
- paper towels
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