Craving bold, spicy flavors but looking for a healthier, plant-powered alternative to classic Chinese takeout? Meet Sizzling Kung Pao Tofu Stir-Fry: a vibrant, umami-packed dish brimming with colorful veggies and delightfully chewy tofu. Baked to a crisp, then tossed in a mouthwatering soy-ginger sauce, this tofu stir-fry delivers all the punch of traditional Kung Pao chicken with a lighter, vegetarian twist. Pair it with nutty brown rice, and you have a weeknight dinner that’s as wholesome as it is satisfying.
Each bite offers a medley of textures—tender chunks of tofu, crunch from roasted peanuts, and the subtle char of seared vegetables. The secret to restaurant-style flavor? Marinating the tofu first, then baking it to absorb all those savory notes before finishing everything together in a sizzling wok. It’s quick enough for a busy week but special enough to impress at your next dinner gathering.
Sizzling Kung Pao Tofu Stir-Fry
Print RecipeIngredients
- 1 (16 ounce) package firm tofu, cut into 3 slices
- 1 cup low-sodium soy sauce, divided
- 1 (1 inch) piece ginger, finely grated
- 1 tablespoon canola oil
- 1 yellow onion, sliced
- 1 large green bell pepper, cut into chunks
- 2 small zucchini, chopped
- 6 small mushrooms, chopped
- 3 tablespoons rice wine vinegar
- 1 tablespoon Asian hot-chile sauce
- 2 tablespoons crushed roasted peanuts
Instructions
Place tofu slices between layers of paper towels and press with a heavy object for 15 minutes to remove excess water.
Combine half of the soy sauce with the grated ginger in a dish. Marinate tofu slices in the mixture for 15 minutes on one side, flip, and marinate another 15 minutes.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Transfer tofu to the prepared baking sheet and bake for about 40 minutes, flipping once halfway, until dried and lightly crisped. Once cooled, cut into bite-sized pieces.
Heat oil in a large wok or skillet over medium-high heat. Stir-fry the onion and green bell pepper until the onion becomes slightly translucent, about 3-5 minutes.
Add zucchini and mushrooms, cooking until veggies turn golden and soft, about 2-3 minutes more. Stir in the baked tofu.
In a small bowl, whisk together the remaining soy sauce, rice wine vinegar, and hot-chile sauce. Pour over the tofu and vegetables and stir for a minute until everything is evenly coated and glossy.
Top with crushed roasted peanuts before serving.
Notes
Tips:
For best flavor, press and marinate the tofu well before baking—this ensures every bite is flavorful and chewy. Don’t skip baking the tofu; it gives it that irresistible texture that soaks up the stir-fry sauce beautifully. Feel free to swap in your favorite veggies, and adjust the chili sauce for more or less heat. Serve with steamed brown rice or quinoa for a complete meal.
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