Spicy Kung Pao Tofu
- Nov 6, 2025
- 1 min read
I first came across this recipe in Weichuan's cookbook Tofu! Tofu! Tofu! (published in 1994), then recently adapted it by using my own version of Kung Pao sauce and adding a few extras ingredients, such as sliced mushrooms, red onion, jalapenos, and cilantro. If you can Kung Pao chicken, then why not tofu, shrimp, or other stuff? They're all good!
Note on the sauce:
Feel free to add meat to this dish (e.g., ground pork) which can be added right after sauteing the garlic and red onion.
Notes
1
Combine all the sauce ingredients into a bowl; set aside.
2
Combine the cornstarch and water together in a small bowl; set aside.
3
Heat 5 tbsp of oil in a wok or sauté pan over high heat. Add the dried red chilies and sauté for about 30 seconds or until they start to brown slightly.
4
Add the minced garlic and red onion and sauté briefly; stir in the scallions, fresh chilies and mushrooms and toss for 30 seconds.
5
Add the drained tofu cubes, then the sauce. Bring the mixture up to a simmer, cover, and let simmer for 10-15 minutes to let the sauce permeate the tofu.
6
Bring the mixture up to a boil, then stir in the cornstarch slurry. Cook until the mixture has thickened, 20-30 seconds. Stir in the cilantro, plate, and serve with steamed white rice.
Instructions
Two 14-oz boxes medium firm tofu
5 tbsp Chinese black vinegar
3 tbsp Shaohsing or rice wine
6 tbsp soy sauce
1 tbsp sesame oil
3 tbsp sugar
1 cup water
Sauce
8 whole dried red chilies
1/4 red onion thinly sliced
6 cloves garlic minced
2 jalapeno or Fresno chilies seeded and thinly sliced
3 scallions chopped
8-oz package sliced button mushrooms
1/2 bunch cilantro chopped
2 tbsp cornstarch
2 tbsp water
Cornstarch Slurry
5 tbsp vegetable oil
Spicy Kung Pao Tofu
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4 Servings
Prep Time
25 min
Cooking Time
15 min
Rest Time
0 min
Total Time
40 min
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