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Kung Pao Tofu with Toasted Peanuts

Peanuts and tofu are inexpensive forms of protein, but you will not feel deprived with this dish. This Asian-inspired meal is delicious, satisfying, and complete.Kung Pao Tofu with Toasted Peanuts

Serves 3-4.



  • 8 oz extra firm tofu, cubed
  • 3 c stir fry vegetables (broccoli, carrots, snow peas, etc.)
  • 2 Tbsp vegetable oil
  • 1 tsp toasted sesame seed oil (optional)
  • 1/2 c unsalted peanuts, skinned
  • 2 dry red chilies, whole
  • 1 medium red onion, sliced


  • 4 Tbsp vegetable stock
  • 1 Tbsp corn starch
  • 4 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 tsp rice wine vinegar
  • 1/8 tsp black pepper


  1. Place a medium pot of salted water to boil. Add the cubed tofu to water. Let the tofu remain in the water until it returns to a boil and the tofu cubes rise to the top. Remove with a slotted spoon to a holding dish, keeping the water boiling in the pot. Drop the stir fry vegetables into the pot. Bring back to a boil and simmer for 3-4 minutes, or until tender. Drain and place in a separate holding dish.
  2. In a small bowl, mix all sauce ingredients; blend well and set aside.
  3. In a wok or large skillet, heat the vegetable oil and sesame seed oil on medium. Add the chiles and stir-fry them a few seconds, or until they turn brown; discard. In the same oil, stir-fry the peanuts about one minute, or until they are light brown; remove with a slotted spoon to a large tray or baking sheet lined with clean toweling.
  4. In the same oil, stir-fry the tofu cubes. Let the tofu cook until golden brown on all sides, about 2-3 minutes. Remove to the towel-lined tray.
  5. Add the red onions and the stir fry vegetables to the wok or skillet. Saute about 2 minutes. Stir the sauce again and add it to the wok; stir until thick. Add the tofu and peanuts and cook only long enough to warm everything. Serve hot on a bed of rice.

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