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Krys' Kung Pao Tofu

What you need: 

1 pkg. firm tofu drained and cut into 1-inch cubes
1 small green bell pepper seeded
1 small red bell pepper seeded
1 small onion
2 cloves minced garlic
2 teaspoons minced ginger
6 whole dried chili peppers, cut into pieces
1 teaspoon crushed red pepper
1/2 cup roasted unsalted peanuts
1/2 cup vegetable broth
3 tablespoons tamari
3 tablespoons balsamic vinegar
1/2 teaspoon sugar
1 teaspoon cornstarch 2 teaspoon sesame oil

What you do: 

Cut bell peppers and onion into 1 inch pieces. Combine sauce ingredients: veggie broth, tamari, vinegar, sugar, cornstarch and sesame oil in a small saucepan, cook over med-low heat, stir until thoroughly combine. Heat 2 tablespoons cooking oil in a wok over high heat. Add garlic, ginger, chili peppers and red pepper cook until fragrant, about 10 seconds. Add tofu and sauce cook until sauce boils and thickens. Add peanuts and toss to mix.

Preparation Time: 
Cooking Time: 
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Quite good.  I had some tofu I needed to use and company coming over.  I substituted soy sauce for the tamari and I didn't have any whole chilis so I used a table spoon of chili powder.  We loved it.

The recipe doesn't ever say to add the onions and peppers and I discovered them sitting on the counter when I was finished cooking everything else.  I tossed them in and cooked it for a couple minutes and it was fine.  I would suggest adding them a little sooner.


this is really delicious.  I couldn't find chili peppers at my local grocery store, so I just added chili powder.  I also subbed peanut oil for the sesame, used extra veg broth, and added carrots.  I made this all in one pot, first browning the tofu, then adding the veggies, then adding the sauce ingredients, then adding rice noodles (out of actual rice).  i will definitely be making this one again.  yum!


I made this recipe last night and used the leftovers today for a wrap, it was so good! It was tangy with a kick from the red pepper flakes. I followed the recipe exactly but felt it was alittle oily so next time I think instead of the oil I'll add peanut butter because I think it needed that. I will definitely be making this again.


This was terrific! Be careful of how small you cut the chili peppers. I didn't cut mine small enough and ended up with a few fire-hot mouthfuls.


This was fantastic!  I don't eat tofu much but I was craving it and this definitely satisfied that craving.  I didn't have any tamari so I used ketjap manis instead and skipped the sugar.  I thought the balsamic would be weird since it's not Asian but I tried it anyway and it was great!  I also added a few more dried chillies (I like it spicy), and fried them up first till they turned dark, which added a nice smoky flavor.  SO good.  I'll definitely be making this again.


opal moon,
glad you liked the recipe!

peas and love....


This wasn't bad though next time I will be making a few changes.  I found the 3 Tbsp. vinegar to be too overpowering and will reduce the amount next time to around 1 Tbsp.  I will probably also reduce the amount of tamari as I also found it to be a bit on the salty side.  Granted, I did use a chili spice mix (which contains salt) instead of the dried chili peppers the peanuts were salted as well.  But since they are what I'll be using next time, reducing the tamari is the way to go (for me, anyway).  I'll also probably add the garlic and ginger to the sauce (which I don't precook, just add it at the end and when it thickens it's done) rather than saute them for a more pronounced garlic and ginger flavor. 

I halved the recipe but used the full amount for the sauce (I like saucy food  :)) and I should have gotten two servings out of it but it was still tasty enough for me to eat it all in one go. ;D  I'm giving this recipe four stars, but with a bit of work I'm sure it could definitely be a five.

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