Brian'S Spicy Kung Pao Tofu Stir Fry Recipe

Name: Brian'S Spicy Kung Pao Tofu Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kung Pao Sauce; 1 cup hoisin sauce; 1/2 cup low sodium soy sauce; 1/2 cup soy sauce, regular; 1 tablespoon hot chili paste (or to taste); 1 tablespoon sesame oil; 1/2 cup rice wine vinegar; 1/4 cup premium grade sweet soy sauce; 1 tablespoon hot pepper flakes, dried; 1 teaspoon powdered ginger; Stir fry; 2 tablespoons sesame oil; 2 cups lightly fried tofu, cubed; 1 cup carrot, cubed; 1/2 cup onion, diced; 2 scallions, thinly sliced; 3 garlic cloves, crushed; 2 tablespoons fresh ginger, finely julienned; 1 cup green zucchini, diced; 1 cup yellow squash, diced; 1/2 cup cremini mushroom, sliced; 1 cup celery, chopped; 6 ounces water chestnuts, diced; 6 whole dried Thai chiles; 1/2 cup cashews, chopped; 6 cups steamed rice

Servings: persons

Kung Pao Sauce
1 cup hoisin sauce
1/2 cup low sodium soy sauce
1/2 cup soy sauce, regular
1 tablespoon hot chili paste (or to taste)
1 tablespoon sesame oil
1/2 cup rice wine vinegar
1/4 cup premium grade sweet soy sauce
1 tablespoon hot pepper flakes, dried
1 teaspoon powdered ginger
Stir fry
2 tablespoons sesame oil
2 cups lightly fried tofu, cubed
1 cup carrot, cubed
1/2 cup onion, diced
2 scallions, thinly sliced
3 garlic cloves, crushed
2 tablespoons fresh ginger, finely julienned
1 cup green zucchini, diced
1 cup yellow squash, diced
1/2 cup cremini mushroom, sliced
1 cup celery, chopped
6 ounces water chestnuts, diced
6 whole dried Thai chiles
1/2 cup cashews, chopped
6 cups steamed rice

1
Whisk together ingredients for sauce into a bowl and set aside.
2
In wok, add oil and lightly fry cubed tofu for about 3 minutes, continually tossing. Set aside.
3
Add carrots to wok and cook on med. high heat for 3 minutes. Add onion, scallions, garlic and ginger. Cook for about 2 minutes and then add remaining vegetables, water chestnuts, chilis. Continue cooking for additional 2 minutes until vegetables are soft.
4
Add tofu back into stir fry.
5
Pour sauce over to coat stir fry, may not need all sauce.
6
Cook until sauce is reduced to desired consistency.
7
Spoon stir fry over 1 cup of steamed rice and garnish with chopped cashews.

1327

kcal

Calories

Fat

263

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Kung Pao Sauce, 1 cup hoisin sauce, 1/2 cup low sodium soy sauce, 1/2 cup soy sauce, regular, and more.

Yes, Brian'S Spicy Kung Pao Tofu Stir Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brian'S Spicy Kung Pao Tofu Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions