Spicy Kung Pao Tofu Stir Fry with Roasted Peanuts

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant stir fry featuring crispy tofu cubes tossed in a tangy and spicy Kung Pao sauce with crunchy roasted peanuts and fresh scallions. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs extra firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 360 cal/serving

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Ingredients

14 oz, drained and cut into 1-inch cubes extra firm tofu
3 tbsp cornstarch
4 tbsp vegetable oil
3, minced garlic cloves
1 tbsp, minced fresh ginger
8, halved and seeds removed dried red chilies
4, sliced scallions
1/3 cup roasted peanuts
3 tbsp soy sauce
1 tbsp Chinese black vinegar
2 tbsp hoisin sauce
1 tsp brown sugar
1/4 cup water
1 tsp sesame oil

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Instructions

Step 1: Toss 14 oz cubed extra firm tofu gently with 3 tbsp cornstarch to coat evenly. Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and pan-fry for 3-4 minutes per side until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil and sauté 3 minced garlic cloves, 1 tbsp minced fresh ginger, and 8 dried red chilies over medium heat for 1 minute until aromatic but not burnt.
Step 3: Whisk together 3 tbsp soy sauce, 1 tbsp Chinese black vinegar, 2 tbsp hoisin sauce, 1 tsp brown sugar, and 1/4 cup water in a bowl. Pour sauce into skillet and bring to a simmer, stirring until it thickens slightly, about 2 minutes.
Step 4: Return crispy tofu to the skillet along with 4 sliced scallions and 1/3 cup roasted peanuts. Toss gently to coat tofu in the sauce and heat through for 1 minute. Drizzle 1 tsp sesame oil on top before serving for a fragrant finish.