Kung Pao Tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tofu tossed with bell peppers, peanuts, and a sweet-spicy sauce delivers restaurant-quality flavor at home. The dish balances heat and sweetness with savory peanuts. A satisfying vegetarian main for weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 16-ounce block extra-firm tofu (pressed and cut into 1-inch cubes or torn into pieces – 454g)
- 2 tablespoons cornstarch (16g)
- 1 tablespoon soy sauce (15mL)
- 1 tablespoon rice vinegar (15mL)
- 2 tablespoons oil (for frying – 30mL, high heat is best, like avocado oil)
- 1 red bell pepper (diced – 150g)
- 1 green bell pepper (diced – 150g)
- 4 cloves garlic (minced – 12g)
- 1 tablespoon fresh ginger (minced – 15g)
- 6 –8 dried red chilies (whole – 2–3g)
- ½ cup roasted unsalted peanuts (70g)
- 2 scallions (sliced – 20g)
- 3 tablespoons soy sauce (45mL)
- 1 tablespoon hoisin sauce (20g)
- 1 tablespoon maple syrup (20g)
- 1 teaspoon sesame oil (5mL)
- 1 teaspoon cornstarch (3g)
- ¼ teaspoon ground Sichuan pepper (optional but traditional – 0.5 gram)
- ¼ cup water (60mL)
At a glance
PER SERVING · TIME 38M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 18m
- Sodium
- 969mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 525mg
- Calcium
- 352mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 969MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.