This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
Variations & Substitutions
Tofu. Use a firm or extra firm tofu for the best results. Bell peppers. Use red and green bell peppers. Ginger. Use fresh ginger for the best flavor. Peanuts. Use roasted peanuts, or omit them to make the recipe nut-free. Dried red chilis. For a spicy kick, use red pepper flakes or Sichuan peppercorns. Omit the chilis entirely for a mild flavor. Soy sauce. Use tamari to make it gluten-free. Vinegar. Use rice vinegar or white vinegar. Cornstarch. To thicken the sauce. Sugar. Use brown sugar or honey.
📖 How to make Kung Pao tofu
👩🏽🍳 Tips for the best Kung Pao tofu
⭐ Use extra-firm tofu. It holds its shape better when frying and stirring, giving you a firmer texture in the final dish. Pressing the tofu well beforehand will also help it absorb more flavor from the sauce.
Ready in 30 minutes. Quick weeknight dinner that’s packed with flavor. Comes together in one pan. This one-pan dish makes prep and cleanup super easy and convenient. Full of nutrients. This recipe is packed with protein and fiber without sacrificing flavor.
Toast the dried red chilies in the oil briefly before adding the garlic and ginger. This will release their aroma and flavor into the oil, enhancing the overall dish. Dissolve cornstarch completely in the sauce mixture before adding it to the pan. Stir continuously after adding the sauce to prevent lumps and ensure it thickens evenly.
📖 Recipe
You can also freeze it for 2-3 months. Thaw it overnight in the refrigerator before reheating. To reheat, microwave it for 1-2 minutes or heat it on a stovetop over medium heat until warmed through. If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
