Kung Pao Tofu


– 1 lb of diced firm tofu, frozen, thawed, drained.
– 2 tablespoons vegetable oil
– 1/2 cup water
– 1/3 cup soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– 1 teaspoon red pepper flakes
– 1 tablespoon cornstarch + 2 tablespoons water
– 1/2 cup onions, chopped
– 2 cloves garlic, minced
– 2 teaspoons toasted sesame seeds
– 1/2 cup peanuts or cashew nuts (optional)


– Heat the vegetable oil over medium-high heat and add the tofu. Fry the tofu, turning every couple of minutes, until golden on all sides. Drain on paper towels. Put the onions to skillet and cook for 3-4 minutes, then add garlic for another minute.
– In a small bowl, mix together the water, soy sauce, rice vinegar, sugar, crushed red pepper and cornstarch.
– Add fried tofu and sauce to the skillet and cook for another few moments until your sauce has thickened up. Add some peanuts if you wish.
– Kung Pao tofu can be served over steamed rice if you like, then sprinkle toasted sesame seeds over the top.
Note: Various vegetables, such as parsley, cabbage, peas, or mushrooms can be added to the Kung Pao tofu to meets your vegetarian/vegan taste.
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