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
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Press the 14 oz tofu for 5 minutes, then cut into 1-inch cubes. Pat dry with paper towels.
Step 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.
Step 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.
Step 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.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
