Pan-Fried Kung Pao Tofu with Chili-Peanut Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Firm tofu pan-fried to a golden crust, tossed in a savory and spicy Kung Pao sauce with peanuts and scallions. This chinese-inspired chinese ready in about 35 minutes pairs cornstarch, vegetable oil, stalks, sliced thin scallion whites for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (11 ratings) Prep: 20 min Cook: 15 min Serves 3 Chinese cuisine 370 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Pan-Fried Kung Pao Tofu with Chili-Peanut Sauce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Kung Pao Tofu with Chili-Peanut Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.

Can I substitute ingredients in Pan-Fried Kung Pao Tofu with Chili-Peanut Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Kung Pao Tofu with Chili-Peanut Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Kung Pao Tofu with Chili-Peanut Sauce?

Chinese chinese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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