Last Updated on March 22, 2026 by Simon Fan
I love Gong Bao chicken so much that I have experimented the recipe with other types of protein—often with great success. Following Gong Bao shrimp, I’m sharing another variation using tofu.
Gong Bao chicken is a testament to the wonders of Sichuan cuisine. The dish’s flavor profile boasts a complex balance of savory, sweet, sour, and spicy. The tingling sensations from Sichuan peppercorns and the contrast between crunchy peanuts and tender chicken make the dish exciting.
My Gong Bao tofu recipe stays true to the original chicken dish. Here, tofu serves as a neutral canvas to put the layers of exciting flavor and texture on full display. Super-firm or extra-firm tofu works best for the recipe, as it holds its shape well and won’t easily break apart during cooking. If you can only find firm tofu, press it for about 30 minutes to remove excess moisture and make it firmer.
I have no doubt you’ll love this plant-based Gong Bao dish, whether you’re a vegetarian or not.
Gong Bao tofu
Serves 2
Ingredients
10 oz (285 g) super-firm or extra-firm tofu
Sauce
¼ teaspoon salt
1 tablespoon sugar
1 tablespoon soy sauce
2 teaspoons Zhenjiang (aka Chinkiang) vinegar
2 teaspoons Shaoxing wine
1 teaspoon potato starch or cornstarch
1 tablespoon water
2 tablespoons vegetable oil
⅓ cup dried chili peppers (10 g), seeds removed and cut into 1-inch (2.5 cm) pieces
1 tablespoon Sichuan peppercorns, stems and seeds removed
1 scallion, cut into 1-inch (2.5cm) pieces
1-inch (2.5 cm) piece of ginger, peeled and thinly sliced
2 garlic cloves, thinly sliced
2 oz (60 g) roasted or fried peanuts (see recipe for fried peanuts here)
Directions
- Cut the tofu into ½-inch-thick (1.3 cm) rectangles.
- Combine all the ingredients for the sauce in a small bowl and mix well.
- Place a nonstick wok or skillet over medium heat until hot, then swirl in 1 tablespoon of the oil. When the oil starts to shimmer, lay the tofu pieces in a single layer. Sear until the bottoms are lightly golden, 2 to 3 minutes. Gently turn them over and do the same for the other sides. Transfer the tofu pieces to a cutting board. When they’re cool enough to handle, cut into ½-inch (1.3 cm) cubes.
- Wipe the wok clean. Heat over low heat until hot, then swirl in the remaining 1 tablespoon oil. When the oil starts to shimmer, add the chili peppers and Sichuan peppercorns and stir-fry until fragrant, about 30 seconds. Add the tofu, turn up the heat, and stir-fry for 30 seconds. Add the scallion, ginger, and garlic, and continue stirring and mixing for 30 seconds.
- Add the well-stirred sauce to the wok. Stir and toss until the sauce has thickened and nicely coats the tofu cubes, about 30 seconds.
- Mix in the peanuts and serve right away.
