Crispy Kung Pao Tofu Recipe (2024)

Tofu Stir-fry
Tofu
Chinese
Vegan Mains
Vegetarian Mains

All the mouth-tingling, umami-packed adventure of the original—but meatless.

J. Kenji López-Alt

Culinary Consultant

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

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Updated January 18, 2023

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Why It Works

First frying the Sichuan peppercorns and chiles together helps build up the dish's initial signature flavor base.
Battered and fried tofu, peanuts, and chunks of celery create layer upon layer of satisfying crunch.
The numbing effect of the Sichuan peppercorns helps subdue the heat (but not flavor) imparted by both dried and fresh chiles.

Things I love:

Tofu
Spicy food
Peanuts
Stir-frying
Celery!*
My wife**
Crispy things
CHILES
A strongly-flavored but subtly balanced sauce that combines funky fermented elements, heat, richumami-packedingredients, bright vinegar, and a hint of sweetness.

*I love "Celery!" But not celery.
**Just covering my bases here.

I've recently discovered a way to get eight out of nine of these things together in one place:crispy kung pao tofu.

The basis of this recipe is pretty simple. It starts with the same crisp tofu I developed for mycrispy tofu with broccolirecipe (which, in turn, drew its inspiration from myKorean-fried cauliflowerrecipe). The trickhereis to use a combination of cornstarch and flour to make a batter that crisps nicely when you fry it. The real key is using vodka to bind the batter, which evaporates more readily when you fry it, yielding chunks of crispy tofu that stay crispy even when they're tossed with sauce at the end of cooking.

As for the rest of the ingredients, I doctored up myKung Pao chickenrecipe just slightly to incorporate some more vegetables (chunks of celery and hot long green peppers), but the basics are just about the same.

You start by infusing your stir-fry oil with a combination of mouth-numbing Sichuan peppercorns and fiery dried red chiles to build thema-laflavor base that Sichuan food is famous for. In that oil, you then stir fry sliced leeks, celery, and long hot peppers until lightly blistered, then stir in some chopped garlic, ginger, and scallion greens. In goes the fried tofu and peanuts (tradition would dictate frying raw peanuts before incorporating them, but I just use plain old roasted peanuts because it's tough to find raw peanuts 'round these parts), and finally a light sauce made with soy sauce, Chinkiang black vinegar, a touch of sugar, and some Sichuan fermented broad bean paste.

Once you've cooked it down briefly and tossed it with the crisply fried tofu, you should end up with just enough sauce to barely coat the ingredients—this dish should be dry and deeply concentrated in flavor.

The finished dish is one of my new favorites. Peanuts, celery, and coated tofu—it's all crisp-on-crisp-on-crisp, with a heat that doesn't knock you out but slowly smolders, the numbing effect of the Sichuan peppercorns taming those flames just enough to keep you wanting to stuff more in your mouth.

So it's all well and good, but why, you might ask, can't I get allninethings I love together? For one simple reason:

Things my wife hates:

Kung Paoanything

C'est la vie.

This recipe originally appeared as part of the column "The Vegan Experience."

February 2014

Recipe Details

Crispy Kung Pao Tofu Recipe

Prep5 mins

Cook35 mins

Active45 mins

Ingredients

1 1/2 quarts vegetable or peanut oil
1/2 cup plus 2 teaspoons cornstarch, divided
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Kosher salt
1/2 cup coldwater
1/2 cup vodka
1 pound extra-firm tofu, cut into 3/4-inch cubes, carefully dried (see notes)
1/4 cup water or vegetable stock
1 tablespoon soy sauce
1 tablespoon Sichuan broad bean chili paste
1 tablespoonChinkiang vinegar
2 teaspoons sugar
3 scallions, whites finely minced, and greens finely sliced, reserved separately
3 cloves minced garlic (about 1 tablespoon)
1 tablespoonminced fresh ginger
2 tablespoons Sichuan peppercorns, divided
12 hot Chinese dry chile peppers
2 small leeks, white and light green parts only, cut into 1/4-inch slices (about 1/2 cup total)
2 ribs celery, split in half lengthwise and cut into 3/4-inch pieces
1 long green Chinese hot pepper, stemmed and seeded, cut into 3/4-inch squares
1/2 cup roasted peanuts
Cooked white rice, for serving

Directions

Heat oil in a wok to 350°F (177°C). Whisk together 1/2 cup cornstarch, flour, baking powder, and 1 teaspoon kosher salt. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
Add tofu and carefully turn to coat. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining tofu until wok is full. Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly pale golden and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate. Repeat until all tofu is fried. Carefully pour oil out of wok into a heatproof container and reserve.
Combine stock, soy sauce, bean paste, vinegar, sugar, and remaining 2 teaspoons cornstarch in a small bowl. Set aside. Combine scallion whites, garlic, and ginger in a second small bowl. Set aside. Coarsely grind half of peppercorns in a mortar and pestle or spice grinder.
Set a fine-mesh strainer over a heatproof bowl or saucepan. Return 1/4 cup of the reserved oil to wok and heat over medium-high heat until shimmering. Add remaining half of peppercorns and chiles and cook, stirring, for 5 seconds. Immediately drain through fine-mesh strainer. Pick out chiles and set aside. Discard cooked peppercorns.
Return infused oil to wok and heat over high heat until lightly smoking. Add leeks, celery, and long pepper and cook, stirring and tossing, until vegetables are lightly charred and tender-crisp, about 1 1/2 minutes. Clear a space in the center of the wok and add the scallion/ginger/garlic mixture. Cook, stirring, until fragrant, about 30 seconds. Add peanuts, dried chiles, and drained tofu. Stir sauce mixture and add to wok. Cook, tossing and folding ingredients together until tofu is fully coated. Add scallion greens and ground peppercorns and toss to combine. Serve immediately with white rice.

Special Equipment

Wok, fine-mesh strainer

Notes

To dry tofu, line a rimmed baking sheet with paper towels. Place tofu slices on top in a single layer. Cover with another layer of paper towels and press gently to remove excess moisture.

Nutrition Facts (per serving)
541	Calories
34g	Fat
45g	Carbs
20g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	541
% Daily Value*
Total Fat 34g	44%
Saturated Fat 6g	29%
Cholesterol 1mg	0%
Sodium 695mg	30%
Total Carbohydrate 45g	16%
Dietary Fiber 8g	27%
Total Sugars 7g
Protein 20g
Vitamin C 21mg	107%
Calcium 458mg	35%
Iron 5mg	30%
Potassium 715mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

FAQs

Why won t my tofu get crispy? ›

The key to crispy tofu is to heat the oil in your pan before adding tofu cubes. Coating the pan-fried tofu in corn flour helps create a crispy coating as the cubed tofu cooks in the oil. Another key to getting uber-crispy tofu is removing excess liquid/moisture from it before you cook tofu.

What makes tofu crispy? ›

Olive oil: Helps to coat the tofu and promote crispiness during baking or air frying. Any neutral oil can be used as a substitute. Garlic powder: Adds a subtle garlic flavor without overpowering the tofu. Cornstarch: The key to achieving a crispy exterior.

Explore More ›

What is kung pao tofu made of? ›

This Chinese-inspired dish is packed with chunks of crispy tofu, a sweet and spicy sauce, peanuts, red chilies, and lots of fresh veggies! It feels like an indulgent and delicious takeout meal, but is surprisingly wholesome and balanced thanks to colorful veggies and protein-packed peanuts and tofu.

Learn More Now ›

Should you marinate tofu before frying? ›

Marinated tofu is the best tofu! Bold statement, yes, but it's true: when you infuse your tofu with this sweet, savory, and smoky Tofu Marinade, it's delicious all the way through and NEVER bland! Use it for baked tofu, pan-fried tofu, or cooking tofu in the air fryer.

Discover More ›

What not to mix with tofu? ›

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Find Out More ›

How do you get cornstarch to stick to tofu? ›

A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.

Keep Reading ›

Is it better to fry or bake tofu? ›

It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don't need to use a lot of oil to get crispy tofu. When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It's simply the best.

Keep Reading ›

What starch is best for frying tofu? ›

Ingredients needed (with substitutions)

Soy sauce – Or tamari for gluten free. Cornstarch – This is the secret to the most perfect fried tofu. Cornstarch forms a protective layer around each cube of tofu, which crisps up when added to heat. If you don't have cornstarch, arrowroot powder and tapioca starch also work.

Find Out More ›

How long to press tofu for crispy? ›

How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.

View Details ›

What's the difference between kung pao and General Tso? ›

Kung pao chicken and General Tso's chicken are similar in that they are both chicken-based dishes with a hint of chili, but the primary difference is that latter is deep-fried and coated with a syrupy sweet and sour sauce, and the former is coated with a gentle, more balanced sauce.

Is kung pao the same as Kung Bao? ›

Universally regarded as one of China's great dishes, Gong Bao Chicken (Gong Bao Jiding) is perhaps the most popular Sichuan dish in all of the Western world. Many Americans have undoubtedly seen this on neighborhood Chinese takeout menus misnamed as kung pao, kung po, or even kong pow, but the proper name is Gong Bao.

Learn More Now ›

Why is it called kung pao? ›

The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official and governor of Sichuan Province. His title was Gongbao (Chinese: 宫保; pinyin: Gōngbǎo; Wade–Giles: Kung1-pao3; literally: "Palace Guardian"). The name Kung Pao chicken is derived from this title.

Learn More Now ›

Why is my fried tofu not crispy? ›

Tofu FAQS. Why isn't my tofu getting crispy? It might be due to the oil you're using. I strongly recommend cooking with an oil that is stable in high heat (like avocado) to promote crispiness - when I've used olive oil I find my tofu doesn't get as crispy.

Do you put cornstarch before or after marinating tofu? ›

Once the tofu is marinated, I use a cornstarch coating with some cumin powder in it. Not only does it create a super crispy result, but the seasoning further brings out the flavor of the tofu.

Learn More ›

What happens if you don't drain tofu before cooking? ›

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Why is my tofu not browning? ›

A lot of people try to flip it too early before the bottom can get nice and golden-brown. I leave my tofu on each side for about 5–7 minutes and as the oil gets hotter I lessen it based off of watching it. Now for baking, if your tofu is sticking to your pan there's really only one explanation. Use parchment paper.

Read The Full Story ›

Why is my tofu always soggy? ›

Probably it has too much water in it. One good solution is to put the tofu, in its original whole block, on a plate or sheet pan. Tip it at a slight angle by propping up one side. Put a weight — a plate will be just fine — on the tofu.

How do you get breading to stick to tofu? ›

Marinate tofu slices for as long as you can. Just before frying coat it in flour on all sides. Once floured, dip it in activated flax and finally in seasoned breadcrumbs – pressing the tofu into the breadcrumbs for better adherence.

Discover More Details ›