If you’ve been looking for a tofu recipe that actually makes you want to eat tofu, this is it. A mix of spice, crunch, and that sweet-salty Indo-Chinese glaze – it’s everything you could want in one bowl.
If you’ve been putting off eating tofu because you’re not sure how to make it taste good, this Kung Pao Tofu recipe is going to change that. Crispy, golden tofu tossed in a glossy, spicy-sweet sauce with peanuts and peppers will turn any skeptic into a fan.
Kung Pao Tofu is the perfect mix of heat, tang, and texture that makes every bite exciting. If you’re feeling inspired to try more, you might also love Sweet Chili Tofu Stir Fry for something sticky and bright, or Soondubu Jjigae (Korean Soft Tofu Stew) for a cozy night-in kind of meal. But first, let’s get into this fiery, flavor-packed Kung Pao Tofu.
Jump to section: Kung Pao Tofu
Kung Pao Tofu Ingredients
Here’s everything you need to bring this bold, spicy-sweet tofu dish together:
- Tofu: Firm or extra-firm tofu works best here. It holds its shape and crisps up beautifully in the air fryer or pan
- Light and dark soy sauces: Light soy is used in the marinade to add saltiness and umami to the tofu, while both light and dark soy sauces are used in the kung pao sauce to add umami, saltiness, and that authentic Indo-Chinese color
- Rice Vinegar: Adds a hint of sourness to the dish
- Oyster sauce: Perfect to add a little sweetness and umami. Can be replaced with Hoisin sauce if you are a vegetarian
- Honey: Gives the dish a sweet, sticky glaze authentic to Indo-Chinese cooking. Can be replaced with maple syrup too
- Corn flour: To coat the tofu evenly and make it crisp
- Salt and sugar: For balance and seasoning
- Oil: I have used a mix of sunflower oil and toasted sesame oil (for a lovely nutty flavor) for this recipe
- Spices: Pepper powder, whole black pepper, dried red chillies, and sichuan pepper for a fiery kick
- Aromatics: Garlic, ginger, and spring onion whites for flavor and aroma
- Roastes peanuts: For some added crunch and texture
- To Finish: Cornflour slurry to thicken the sauce, and a handful of chopped spring onion greens for freshness and color.
Richa’s Top Tips
- Use an air fryer: The air fryer makes this recipe a solid winner with less oil, more crunch. Just remember to give the tofu some space in the basket so it cooks evenly.
- Don’t skip the prep boil: Briefly boiling tofu in salted water seasons it from the inside and gives it a firmer, bouncier texture that holds up perfectly in the sauce.
- Keep the stir-fry quick: Once the sauce hits the pan, everything moves fast. Have your tofu, peanuts, and spring onions ready before you start so nothing burns.
- Adjust the heat your way: The spice level is totally flexible, use fewer dried chillies or skip the Sichuan pepper if you prefer mild, or add extra for a fiery kick.
- Finish strong: A drizzle of sesame oil right at the end brings out that nutty, restaurant-style flavor and makes everything taste a little extra special.
Frequently Asked Questions
Kung Pao flavor is a mix of spicy, tangy, and slightly sweet. It’s got that umami kick from soy sauce and some heat from Sichuan peppers and dried chillies to warm you up without being overwhelming.
Traditional Kung Pao dishes use a combination of chillies, garlic, ginger, peanuts, and a soy-based sauce that’s thickened slightly for that glossy, sticky coating. This tofu version keeps all the same flavors but swaps the chicken for crispy tofu.
Absolutely. You can pan-fry the tofu in a little oil, the key is to make sure the tofu is well-marinated and cooked until the edges are crisp before tossing it in the sauce.
Yes, especially when air-fried! Tofu is high in protein and low in saturated fat, while the dish itself uses minimal oil and plenty of natural flavor from spices and aromatics. Just go easy on the sauce if you’re watching sodium or sugar intake.
Absolutely, you can! Simply swap honey with maple syrup and oyster sauce with hoisin sauce for a vegan version.
Storage Tips
- Fridge: You can store leftover Kung Pao Tofu in an airtight container for up to 3 days.
- Freezer: It’s best to freeze the sauce and tofu separately if possible. The tofu may lose its crispness once thawed but will still taste great when reheated. Store in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating Tip: If you want to revive that just-cooked crunch, pop the tofu pieces into the air fryer for 3–4 minutes before mixing them back into the reheated sauce.
- Avoid: Leaving cooked tofu out at room temperature for more than 2 hours, as the sauce contains soy and sugar, which can spoil quickly in warm conditions.
Serving Ideas
Here are some serving ideas, all of which pair beautifully with the sweet-spicy, nutty flavors of this dish:
- Veg Fried Rice: A classic pairing! The mild, savory notes of fried rice balance out the punchy Kung Pao sauce perfectly.
- Egg Fried Rice: Adds a little richness and protein for a wholesome, balanced meal.
- Garlic Noodles: The garlicky aroma and soft noodles soak up that glossy Kung Pao sauce beautifully.
- Crispy Veg Nuggets: Serve them alongside Kung Pao Tofu for a crunchy, crowd-pleasing appetiser combo.
- Honey Chilli Potatoes: The sweet heat of these pairs perfectly with the tangy tofu.
Customisation Ideas
- Add a veggie overload: Toss in broccoli florets, zucchini, or snap peas for extra crunch and color. They soak up the Kung Pao sauce beautifully while keeping the dish vibrant and fresh.
- Go nuts (in the best way): Swap peanuts with cashews or almonds for a richer bite. Lightly toast them before adding to the stir-fry for a deeper flavor.
- Try a protein remix: If you’re not in a tofu mood, swap it with paneer for a more Indian-style version or use tempeh for a chewier texture that still holds up to the sauce.
- Make it saucier: If you love extra gravy with your rice or noodles, double the sauce ingredients and add a splash of water or stock while cooking to thin it slightly.
Kung Pao Tofu proves tofu doesn’t have to be bland, it can be bold, satisfying, and genuinely addictive when cooked right. Once you try it, you’ll probably find yourself making it again and again (and maybe even skipping takeout altogether).
If you make this Kung Pao Tofu, don’t forget to tag @my_foodstory on Instagram, I’d love to see your version and how you make it your own!
Watch Kung Pao Tofu Recipe Video
Kung Pao Tofu
Equipment
Ingredients
To prep tofu
- 500 gms tofu cut into ½ inch cubes
- 4 cups water
- 1 ¼ teaspoon salt
Tofu marinade
- 1 tablespoon + 1 teaspoon light soy sauce
- 1 teaspoon rice vinegar
- 2 teaspoons honey
- ½ teaspoon crushed pepper
- ¼ cup corn flour
Kung pao sauce
- 2 teaspoons vinegar
- 1 tablespoon + 1 teaspoon sugar
- 2 tablespoons light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
Kung pao stir fry
- 2 tablespoons sunflower oil or any neutral flavoured oil
- 1 teaspoon toasted sesame oil
- 4 dried red chillies broken into 2
- 1 tablespoon + 1 teaspoon finely chopped garlic
- 2 teaspoons finely chopped ginger
- 4 spring onion whites thinly sliced
- 1 teaspoon sichuan pepper crushed
- ¼ cup groundnuts roasted and de-skinned
Other
- 1 teaspoon cornflour mixed in ¾ cup water to make a slurry
- 1 tablespoon cooking oil additional ¼ cup cooking oil if deep frying
- ¼ cup finely chopped spring onion greens
Instructions
Prepping tofu
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Heat water in a pot with salt and when it boils, add tofu, cook on low for 2 minutes, take off the heat and rest for 5 minutes. Drain water and set aside to cool for 10 minutes. Discard the water.500 gms tofu, 4 cups water, 1 ¼ teaspoon salt
Marinating tofu
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Take tofu in a bowl, add all ingredients listed under marinade, give a good toss and set aside.1 tablespoon + 1 teaspoon light soy sauce, 1 teaspoon rice vinegar, 2 teaspoons honey, ½ teaspoon crushed pepper, ¼ cup corn flour
Air frying tofu
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Pre-heat air fryer at 180 C. brush the airfryer basket with oil. Place the marinated tofu with some gap between each other and air fry at 180C for 5 minutes, brush oil, DO NOT FLIP and air fry at 190 C for 4 minutes. Air fry them in batches and set aside. It’s important to wait for 4-5 minutes until the fried tofu cools a bit to remove them easily from the basket as they stick to the basket when they are too hot.1 tablespoon cooking oil
Deep Frying tofu
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Heat oil in a wok or kadai and once it’s medium hot, drop the marinated tofu & fry on medium heat for 2-3 minutes or until they turn golden and crisp. Fry them in batches and set aside.1 tablespoon cooking oil
Kung pao sauce
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Take all the ingredients mentioned under kung pao sauce in a bowl & mix to combine well. Set aside.2 teaspoons vinegar, 1 tablespoon + 1 teaspoon sugar, 2 tablespoons light soy sauce, 2 teaspoons dark soy sauce, 2 teaspoons oyster sauce
Kung pao stir fry
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Heat oil & toasted sesame oil in a wok, add garlic, ginger, red chillies, spring onion whites and saute on high for 30 seconds until fragrant. Add sichuan pepper, groundnuts and toss them once. Add kung pao sauce and cook for 2 minutes. Add cornflour slurry while stirring continuously and cook for 2 minutes(see note 2). Add the fried tofu, spring onion greens and toss to combine well. Serve.2 tablespoons sunflower oil or any neutral flavoured oil, 1 teaspoon toasted sesame oil, 4 dried red chillies, 1 tablespoon + 1 teaspoon finely chopped garlic, 2 teaspoons finely chopped ginger, 4 spring onion whites, 1 teaspoon sichuan pepper, ¼ cup groundnuts roasted and de-skinned, 1 teaspoon cornflour mixed in ¾ cup water to make a slurry, ¼ cup finely chopped spring onion greens
Video
Notes
- Tofu is prepped in this way to season them well, so do not skip it.
- Cornflour slurry forms lumps if it is not stirred continuously.
Nutrition
This article was researched and written by Harita Odedra.
The post Kung Pao Tofu (Air Fryer) appeared first on My Food Story.
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