July 18, 2026

Kung Pao Tofu Stir Fry

Name: Kung Pao Tofu Stir Fry
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoons (44 mL) vegetable oil; 1 pkg (14 oz each) extra firm tofu, cut in 1/2-inch /2 cm cubes; 1/4 teaspoon (2 g) kosher salt; 1/8 teaspoon (1 g) freshly cracked black pepper; 2 teaspoons (12 g) minced fresh garlic, divided; 2 teaspoons (12 g) minced fresh ginger, divided; 1 cup (175 g) chopped red bell pepper; 1 cup (175 g) chopped yellow bell pepper; 1 cup (225 g) sliced celery; 3/4 cup (177 mL) P.F. Chang's™ Home Menu Kung Pao Sauce; 1/2 cup (63 g) dry roasted peanuts, half crushed; 2 sliced green onions

30

Prep Time Minutes
30
Total Time Minutes
12
Number of Ingredients
4
Servings

Tags:

P.F Chang,
Tofu

Ingredients

3 tablespoons (44 mL) vegetable oil
1 pkg (14 oz each) extra firm tofu, cut in 1/2-inch /2 cm cubes
1/4 teaspoon (2 g) kosher salt
1/8 teaspoon (1 g) freshly cracked black pepper
2 teaspoons (12 g) minced fresh garlic, divided
2 teaspoons (12 g) minced fresh ginger, divided
1 cup (175 g) chopped red bell pepper
1 cup (175 g) chopped yellow bell pepper
1 cup (225 g) sliced celery
3/4 cup (177 mL) P.F. Chang's™ Home Menu Kung Pao Sauce
1/2 cup (63 g) dry roasted peanuts, half crushed
2 sliced green onions

Directions

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Step one

Heat 2 tablespoons (30 mL) vegetable oil in large skillet over medium-high heat. Add tofu to skillet, season with salt and pepper and cook until lighlty browned, about 5 minutes, stirring occasionally. Add 1 teaspoon (3 g) fresh garlic and 1 teaspoon (3 g) ginger during last 30 seconds of cooking. Transfer to a paper towel-lined plate.
Step two

Add the remaining tablespoon of oil and remaining garlic and ginger to skillet; cook 30 seconds. Add bell peppers and celery to skillet. Cook until lightly browned, about 3 minutes.
Step three

Add tofu back to skillet. Stir in Kung Pao sauce and peanuts and cook until sauce is thickened, about 1 minute. Remove from heat, stir in green onions and serve.