Spicy Kung Pao Tofu Stir Fry with Roasted Peanuts
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 (vegetarian) ready in about 30 minutes pairs cornstarch, vegetable oil, minced garlic cloves 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.
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
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.
Equipment for this recipe
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Frequently asked questions
How long does Spicy Kung Pao Tofu Stir Fry with Roasted Peanuts take to make?
Total time is about 30 minutes (15 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 Spicy Kung Pao Tofu Stir Fry with Roasted Peanuts?
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 Spicy Kung Pao Tofu Stir Fry with Roasted Peanuts?
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 Spicy Kung Pao Tofu Stir Fry with Roasted Peanuts 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.
Is Spicy Kung Pao Tofu Stir Fry with Roasted Peanuts vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
