Pan-Fried Kung Pao Tofu with Chili-Peanut Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Firm tofu pan-fried to a golden crust, tossed in a savory and spicy Kung Pao sauce with peanuts and scallions. This chinese ready in about 35 minutes blends cornstarch, vegetable oil, stalks, sliced thin scallion whites into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 370 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz, drained and cut into 3/4-inch cubes extra-firm tofu
• 3 tbsp cornstarch
• 4 tbsp vegetable oil
• 3 stalks, sliced thin scallion whites
• 3 cloves, minced garlic cloves
• 6, halved and seeded dried red chili peppers
• 1/2 cup, roughly chopped roasted peanuts
• 3 tbsp low-sodium soy sauce
• 1 tbsp Chinese black vinegar
• 1 tbsp Sichuan bean paste (doubanjiang)
• 1 tsp granulated sugar
• 1/4 cup chicken or vegetable stock
• 1 tsp cornstarch mixed with 2 tsp water cornstarch slurry
• 1 tsp sesame oil

Instructions

1. Step 1: Press 14 oz extra-firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes. Toss tofu cubes gently with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 4 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and pan-fry for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, reduce heat to medium and add 3 sliced scallion whites, 3 minced garlic cloves, and 6 halved and seeded dried red chili peppers. Stir-fry for 1 minute until aromatic but not burnt.
4. Step 4: In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp Chinese black vinegar, 1 tbsp Sichuan bean paste, 1 tsp granulated sugar, and 1/4 cup chicken or vegetable stock.
5. Step 5: Pour the sauce mixture into the skillet with aromatics, bring to a simmer, then add 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) to thicken. Cook until sauce thickens and coats the back of a spoon, about 1-2 minutes.
6. Step 6: Return the crispy tofu to the skillet and toss gently to coat evenly with sauce. Stir in 1/2 cup roughly chopped roasted peanuts and 1 tsp sesame oil.
7. Step 7: Remove from heat and garnish with additional scallion greens if desired. Serve hot with steamed rice.