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  • Writer's pictureEmily Yeo

Kung Pao Tofu

I love chinese takeout, but I don’t love all the extra calories. That’s why I like to take classic Chinese dishes and make lighter versions. This vegan kung pao tofu is a plant-based alternative to kung pao chicken, a stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers. This dish doesn’t have a lot of sauce, it’s more on the dry side but it sure is super flavourful! It’s made with dried red chilies, but don’t be scared off even if you’re not a fan of hot food, you can totally make it mild too.



Kung pao tofu is something that I have eaten at restaurants a lot, but until now I had never made it at home. I don’t know what I was waiting for because restaurant worthy kung pao tofu is so easy to make at home. It looks really impressive but it’s super simple and ready in around 40 minutes, so it’s perfect for a weeknight dinner. The only thing better than eating one of your favourite Chinese meals is eating a healthier version so you can enjoy it more often! Tofu is so versatile because it takes on the flavor of whatever sauce it’s cooked in. Tofu is excellent in Chinese stir fries, and kung pao sauce is perfect for tofu.



The classic recipe originated in the Sichuan Province in China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are usually less spicy. The ingredient list may seem long to you, but some ingredients are used more than once in the recipe, so it’s not that long and most of them can be found at any kitchen because they’re basic ingredients. For this recipe, the tofu is first pan fried (you can even deep fry) and then tossed in the sauce.


IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂

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