The real-deal recipe that helps you create better-than-takeout kung pao tofu in your own kitchen. {vegetarian}
Did you know that March is National Sauce Month? To kickstart the celebration, I’m sharing my favorite Chinese takeout recipe with you today – the real-deal Kung Pao Tofu that tastes even better than the restaurant version! There are so many reasons to love Kung Pao Tofu. The crispy and flavorful tofu, the scrumptious sticky sauce that is sweet, sour, and slightly spicy, and the crunchy vegetables and peanuts. Oh my, my mouth is starting to water just thinking about it!
Cooking notes
There are a few keys to creating a killer kung pao tofu:
(1) What type of tofu to choose
The best tofu for stir frying is the extra firm kind. If you cannot find this type, medium-firm tofu also works. I personally love using the tofu from House-Foods. It is tasty, inexpensive, and made with high-quality Non-GMO US soybeans. It is also gluten-free and kosher certified. You can find it in most grocery stores and Asian markets.
(2) Flavorful and crispy tofu (without deep frying)
This is my favorite way to prepare tofu for stir frying – marinate it in soy sauce and syrup in a big bag. Then drain the marinating liquid and coat the tofu with cornstarch. This way the tofu will turn out crispy with very little cooking oil. The tofu cubes will be tasty enough to eat by themselves.
(3) A bold sauce
Chinkiang vinegar (also called black vinegar) is the key. Different from the light-colored rice vinegar, this black vinegar has a more tangy and complex taste. It will give your dish has that true restaurant flavor.
(4) Plenty of aromatics
Do not skimp on the fresh ginger, garlic, and green onion – together, the Holy Trinity of Chinese Cooking. They will give the sauce a kick and add tons of umami to the dish.
(5) A note on special ingredients
The Sichuan peppercorns and doubanjiang (spicy fermented bean paste) might require a visit to an Asian grocery store or an order from The Mala Market (highly recommend). These two ingredients will elevate your dish from a normal takeout item to a real-deal stir fry that tastes like China. If you like authentic Chinese food, I highly recommend you cook the kung pao tofu with these two ingredients. However, I did list them as optional, just in case you’re looking for a quick dish for dinner. The tofu will taste amazing even if you don’t use them.
(5) A quick way to make kung pao tofu
If you like this dish as much as I do, you can also make the stir fry sauce in bulk and save it for later. In my previous post, I documented how to make a kung pao sauce in advance, so you can finish a stir fry in 10 minutes.
More delicious tofu recipes
Baked Crispy Tofu Nugget Crispy Tofu with Garlic Sauce (without Deep-Frying) General Tso Tofu Authentic Mapo Tofu Sweet and Sour Tofu
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
