Stir-Fried Kung Pao Tofu with Peanuts and Bell Peppers
A colorful medley of tofu, crunchy peanuts, and bell peppers stir-fried in a savory-sweet spicy sauce inspired by classic Kung Fu Noodle flavors. This chinese-inspired stir fry (vegetarian) ready in about 30 minutes pairs cornstarch, vegetable oil, medium red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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 extra firm tofu, pressed and cut into 1-inch cubes
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves minced garlic cloves
- 1 tbsp grated fresh ginger
- 1/3 cup dry roasted peanuts
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/2 tsp chili flakes
- 1/4 cup water
- 2 tbsp green onions, sliced
Instructions
- Step 1: Toss 14 oz pressed extra firm tofu cubes with 3 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
- Step 3: Add remaining 1 tbsp vegetable oil to the wok. Stir-fry 1 medium diced red bell pepper and 1 medium diced green bell pepper for 3 minutes until slightly softened but still crisp.
- Step 4: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the vegetables, stir-frying for 30 seconds until fragrant.
- Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1/2 tsp chili flakes, and 1/4 cup water.
- Step 6: Return the tofu to the wok along with 1/3 cup dry roasted peanuts, pour the sauce over everything, and stir-fry for 2 minutes until the sauce thickens and coats the tofu and vegetables.
- Step 7: Garnish with 2 tbsp sliced green onions and serve hot over steamed jasmine rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Kung Pao Tofu with Peanuts and Bell Peppers 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 Stir-Fried Kung Pao Tofu with Peanuts and Bell Peppers?
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 Stir-Fried Kung Pao Tofu with Peanuts and Bell Peppers?
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 Stir-Fried Kung Pao Tofu with Peanuts and Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stir-Fried Kung Pao Tofu with Peanuts and Bell Peppers 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.
