Like most stir-fries, most of the time and effort of making Kung Pao Tofu is in the initial prep of all the ingredients. By preparing some of these ingredients in advance, you can reduce the time it takes to make this dish down to a few minutes. The sauce, for example, can be made in bulk and stored in a bottle in the refrigerator for months. The tofu can be drained and marinated up to two days in advance. The vegetables for the stir-fry are best prepared when you plan to make it, but they too can be pre-chopped up to a few days in advance. Then, it's just a matter of throwing the ingredients into a frying pan in groups.