Advertisement

Kung Pao Tofu

March/April 2008

Your rating: None Average: 3.7 (139 votes)

Tofu and lots of fresh vegetables are stir-fried in just a bit of oil in this traditional Chinese dish. In the Sichuan province of China where this dish originates, the tofu wouldn't be deep-fried like it is so often in America. Similarly, in our version of this takeout favorite we stir-fry the ingredients in only a little bit of oil.



READER'S COMMENT:
"It says oyster "flavored" sauce to make it vegetarian...in the tips and notes section... "
Kung Pao Tofu Recipe

25 Reviews for Kung Pao Tofu

09/23/2009
Anonymous

It was good. Make sure and marinade the tofu in the sauce and then make another batch of sauce to add to veggies. Also Spice oil should not be optional!

Vivienne, Dexter, MO

Comments
09/23/2009
Anonymous

I make Asian dishes often and loved this, as did my Chinese friend, although I made several changes based on what I had available, so the result was not an authentic Kung Pao but it turned out wonderfully, not bland at all! As one cook suggested, I marinated the drained and diced tofu with the 5-spice and a splash a soy sauce ahead of time. I increased the ginger and garlic by about half. I added some thin sliced celery to the vege selection. I substituted about 2 tsp. of black bean paste (Asian markets have it, a staple) for the oyster sauce with about a 1/2 tsp. of toasted dark sesame oil and a pinch of sugar in the cornstarch mix. I did not have hot chili oil either but sprinkled in cayenne for the "hot" to taste. Essential was adding 4 finely chopped spring onions (scallions) with the peanuts at the end and then garnishing with minced Chinese parsley (cilantro), delicious served over basmati rice. I know, not the same recipe as presented, but totally inspired from it and a keeper.

red, Eugene, OR

Comments
09/23/2009
Anonymous

I thought this was delicious. For those who thought it was bland, you obviously didn't add the hot sesame oil. Also try adding more veggies, anything you want. Mushrooms would go great with it. You aren't restricted to what the recipe lists. Be creative. That said, I followed the recipe and everyone in the family - even those not crazy about tofu - really liked it.

Helen, San Fran, CA

Comments
09/23/2009
Anonymous

Sorry but I just tried making this dish and it needed more oil. To fry something for 7-9 minutes, tofu, and then the peppers and broccoli after that for another 4 minutes with a total of 1 tlbs of oil is a disaster. I may try again but this time with a little more oil.

Mark C, Buffalo, NY

Comments
09/23/2009
Anonymous

Terrific dish--we've made this several times and always enjoy it. The hot sesame oil is a must. This is a fast and healthful recipe.

Susan, OH

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner