Kung Pao Tofu

March/April 2008

Your rating: None Average: 3.7 (165 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.

"It says oyster "flavored" sauce to make it the tips and notes section... "
Kung Pao Tofu

25 Reviews for Kung Pao Tofu

Pretty good

It was pretty tasty and easy to make, plus my kids ate it:)
If you're looking for traditional Kung Pao, though, this is not it. It was not spicy enough, or probably oily enough. But I wanted a healthy, tasty meal, and that's exactly what I got!

Easy, quick, tasty
Peanuts soft

The peanuts did not come out like a traditional Chinese dish. Maybe they need to be quickly fried first? Not sure but mine were soft and the texture not good. Additionally you can't fry tofu properly according to this recipe. Have tried a million times and it comes out a soggy mess stuck to the bottom. You have to really fry it in oil at med-high heat - needs to be enough oil for the tofu to float! Then you'll get your nice golden tofu with white insides. If you follow this recipe it will all stick to your pan or be soggy and break into pieces.

I've been reading the recipes and comments on this site and people want to make a good recipe out of what's given, not invent their own stuff to add on the fly. I'm tired of not knowing what to make, picking a recipe that seems good, only to find out my family hates it because it's just not good. It kills the adventurous cooking spirit.

Nice combo of items
Wonderful and healthy!

I really liked the simplicity of this recipe. I was originally worried that without adding some type of brown sugar or sweetener like many other stir fry sauces call for, that it would be too salty or lack dimension. The five spice powder and the cinnamon in it actually added a hint of sweet flavor to the dish. I made this for my mother who had never tried tofu and she absolutely loved it. I served it over whole wheat udon noodles and added some snow peas to the vegetable mix.

Easy, no added sugar or sweeteners
Comments (1)


Anonymous wrote 4 years 5 weeks ago

If someone eats seafood, they

If someone eats seafood, they are not vegetarian, they are pescatarian.

Really good

We skipped the "oyster flavored sauce" and used soy sauce instead. Overall, it was quite good and I would definitely make it again.

Comments (1)


Anonymous wrote 4 years 19 weeks ago

Vegetarian oyster-style sauce

Vegetarian oyster-style sauce is available, or you can make your own - Bryanna Clark Grogan has one on her website, just do a search.


It says oyster "flavored" sauce to make it the tips and notes section...


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


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?

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