Kung Pao Tofu
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4.93 from 13 votes

Kung Pao Tofu

Sichuan Kung Pao Tofu. Excellent vegan recipe. 
Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: Chinese
Keyword: tofu
Servings: 4
Calories: 290kcal


  • 1 block of extra-firm tofu drained and cut into 3/4” cubes
  • 1 tablespoon peanut
  • 1/2 bowl of garlic moss minced
  • 5 millet pepper minced
  • 1 tablespoon sesame
  • 2 teaspoons starch
  • 2 tablespoons light soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon cooking wine
  • 1 teaspoon chicken essence


  • Heat pan with oil, and stir-fry sesame until fragrant. And then fry the peanut. Transfer them in a dish.
  • Add the soy sauce, vinegar, cooking wine, salt, sugar, chicken essence, and starch in a bowl to make seasoning sauce.
  • Put the tofu in the water for a while and transfer on a plate. Heat pan with oil again, and stir-fry tofu until it becomes golden. Then transfer tofu on a plate.
  • Heat the seasoning sauce in the pan until it becomes thick.
  • Then add the tofu, millet pepper, and garlic moss and continue to stir fry for 2 minutes.
  • Add peanut and stir fry evenly. Finally, Transfer it in a plate and sprinkle some sesame.