Kung Pao Tofu -

This is a great Chinese take-out fave! Crispy tofu in a slightly sweet, slightly spicy peanutty sauce!

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  • Rating:   5
  • Prep.:  10 min
  • Serves: 4
  • Cook Time:  30min


  • 1 Block Tofu, cut into1 inch cubes
  • 2 Tbsp. Cornstarch
  • 2 Fresh Thai Chili Peppers, sliced
  • 2 Cloves Garlic, minced
  • 1 Tbsp. Vegetable oil
  • 2 Tbsp. Soya Sauce
  • 1 Tbsp. Peanut Butter
  • 1/4 Cup Brown Sugar
  • 1 Tsp. Fresh Ginger, minced
  • ½ Cup Toasted Peanuts
  • Salt and pepper, to taste


  1. Preheat Oven to 400 F (205 C).
  2. On a baking sheet lined with parchment paper, toss the tofu cubes with the cornstarch, 1 of the chilis, 1 clove garlic, vegetable oil, and a large pinch of salt and pepper. Bake at 400 for 20-25 minutes, tossing once halfway through cooking.
  3. Meanwhile in a saucepan over medium heat, combine remaining chili, garlic, soya sauce, peanut butter, brown sugar, peanuts and ginger.
  4. When the tofu is ready immediately pour the sauce over the warm tofu and mix well. Place back in the oven for 5 minutes and serve.


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