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Kung Pao Tofu

A stir‑fried tofu dish with garlic, ginger, scallions, peppers, nuts, orange zest, soy sauce, and sesame oil.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Peanut and sesame match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 349 recipes. Both carry 2-ethyl-3,6-dimethylpyrazine, which smells roasted, nutty. The science ↓

Kung Pao Tofu

Time1 minute

Ingredients

Directions

  1. Heat the oil in a large fry pan and add garlic, ginger, and tofu.

  2. Cook, stirring until golden brown.

  3. Add the scallions and peppers and cook until vegetables are soft.

  4. Then add the remaining ingredients and cook for 1 minute.

Nutrition, whole recipe (rough)

767Calories
24 gProtein
59 gFat
45 gCarbs
What these numbers assume: 12 portions
IngredientPortion assumedkcal
Peanut1 oz (28g)161
Cashew1 oz (28g / ~18 nuts)157
Sesame1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Tofu100g firm76
Orange1 medium (131g)62
Onion1 medium (110g)44
Soy Sauce1 tbsp (15ml)9
Clove1 tsp ground (2g)7
Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Ginger1 tsp grated fresh (2g)2

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Peanut + sesametop 1% of all pairs
    Smell alikestrong
    Cooked together349 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

  2. Tofu + sesametop 1% of all pairs
    Smell alikestrong
    Cooked together250 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  4. Ginger + sesametop 4% of all pairs
    Smell alikemoderate
    Cooked together1,531 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Ginger + orangetop 4% of all pairs
    Smell alikestrong
    Cooked together1,833 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tofu
Browns in the pan to form a firm, golden exterior that holds its shape.
Peppers
Soften during cooking, adding sweetness and body to the stir-fry.
Soy sauce
Adds salty, savoury depth and helps the dish brown and season evenly.
Cashews or peanuts
Add crunch and richness that contrast with the soft tofu and vegetables.

The step that matters

Browning the tofu. Tofu releases water and can stick or steam instead of browning. Cooking it in hot oil without crowding lets its surface dry and caramelise, giving a firm, golden exterior.

Swap the orange

How well each one fits the dish's main ingredients (clove, garlic, ginger, tofu, pepper, peanut, sesame):

  1. Limefits better
  2. Avocadofits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against clove, garlic, ginger, tofu, pepper, peanut, sesame. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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