Kung Pao Tofu

Alternate Spellings: Gong Bao

Cuisine: Chinese

Region: Sichuan

Recipe Type: Main Dish

Average User Rating: 0.13 / 5

Vegetarian / Vegan: Vegan

The addition of Chinese black vinegar adds an interesting layer of flavor and depth to this dish. Served with steamed rice.


1 16 oz. block of tofu, extra firm
2 TB vegetable oil
1 TB soy sauce

3 tsp sugar
1 1/2 tsp corn starch
4 tsp soy sauce
2 tsp Chinese black vinegar
2 tsp Shaoxing rice wine
2 tsp sesame oil
1 TBS water

1 TB vegetable oil
7-10 whole dried Sichuan chiles, seeds removed
1 tsp Sichuan peppercorns
1 large carrot, chopped
1 stalk celery, chopped
4 green onions, 1 in strips
3 cloves garlic, minced
1 TB minced ginger
2/3 cup roasted, salted peanuts


Cut tofu in half, lengthwise. Wrap in a towel and press for at least 1/2 hour to drain excess water. Cut tofu into 1 inch cubes. In nonstick pan, heat vegetable oil over medium-high heat. Add tofu and fry until golden brown and crispy, stirring frequently. Add soy sauce and stir for 20 seconds. Remove from heat.

Make the sauce by stirring together the sugar, cornstarch, Shaoxing rice wine, soy sauce, Chinese black vinegar, sesame oil, and water.

Heat 1 TB oil. Just before the oil starts to smoke, add the dried chiles and peppercorns and stir until they release their fragrance, about 40 seconds. Add the carrot and celery, stir for 2 to 3 minutes. Add the green onion, garlic, ginger, and tofu, cook 2 more minutes. Stir in the sauce and cook until it thickens, about 1 minute. Add peanuts and serve over steamed rice.

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Prep Time: 30 minutes

Cooking Time: 15 minutes

Servings: 4

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