Stir-Fried Kung Pao Tofu with Peanuts and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Firm tofu cubes stir-fried with crunchy peanuts, scallions and a spicy-sweet kung pao sauce for a satisfying vegetarian dish. This chinese-inspired vegetarian (vegetarian) ready in about 35 minutes pairs vegetable oil, minced garlic cloves, fresh grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 20 min Serves 3 Chinese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and fry for 5-6 minutes, turning occasionally until golden brown on all sides. Remove tofu and set aside.
  2. Step 2: In the same wok, add 3 minced garlic cloves, 1 tbsp grated ginger, and 6 halved dried red chili peppers. Stir-fry for 1 minute until fragrant.
  3. Step 3: Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tsp brown sugar, and 1/4 cup water. Stir to combine and bring to a simmer.
  4. Step 4: Add the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) into the sauce and cook for 1-2 minutes until thickened.
  5. Step 5: Return the tofu to the wok and toss gently with the sauce. Stir in 1/3 cup roasted peanuts and 4 sliced scallions, cooking for another minute until heated through.
  6. Step 6: Serve immediately over steamed rice or noodles.

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Frequently asked questions

How long does Stir-Fried Kung Pao Tofu with Peanuts and Scallions take to make?

Total time is about 35 minutes (15 min prep + 20 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 Scallions?

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 vegetable oil from drying out.

Can I substitute ingredients in Stir-Fried Kung Pao Tofu with Peanuts and Scallions?

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 Scallions 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 Stir-Fried Kung Pao Tofu with Peanuts and Scallions 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.

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