Try this easy Vegan Kung Pao Tofu recipe and enjoy a tasty and healthy takeout dish! Pair your steamed rice with a bowl of crisp tofu, veggies, and sesame seeds tossed in a deliciously tangy and savory sauce!
Looking for more weeknight dinners that are tofu inspired? Try my Crispy Orange Tofu, Tofu Katsu, and my favorite, Tofu Adobo Rice.
What is Vegan Kung Pao Tofu?
Vegan Kung Pao Tofu is a plant-based version of a classic takeout dish, Kung Pao Chicken! This easy vegan recipe is made of crispy tofu tossed in a delectably savory, sticky, and tangy sauce with a nice crunch from veggies and sesame seeds.
It is a Chinese-inspired dish that is simple to make, customizable, nutritious, and packed with flavors! It can be served with a bowl of steamed jasmine rice or brown rice, fried rice, on its own, or over noodles. Give this a try and enjoy!
Health Benefits of Tofu:
- May improve renal function.
- Helps prevent cancer cell growth.
- A good source of plant-based protein.
- It helps alleviate menopausal symptoms.
- Aids in reducing “bad” LDL cholesterol.
Cooking Tips and Procedures:
- Alternatively, you can fry the tofu cubes in a pan or air fryer if there is no oven available.
- You may add dark soy sauce, Sichuan peppercorns, sliced mushrooms, ginger, green beans, or any veggies of your choice to this recipe.
- Feel free to add dried chili peppers to this dish for a spicy taste, unsalted roasted peanuts or cashews for a crunchy or crispy texture, and sugar for a sweet taste.
- It is best to use extra firm tofu for this recipe. To press the tofu and remove excess liquid, place it on a baking sheet and top it with another sheet. Place some weights into the baking sheets like canned goods for 15 minutes to draw excess liquid. Discard any liquid.
- Feel free to garnish with green onion slices, sesame seeds, parsley, or red pepper flakes.
- Storage: Keep the leftovers in a covered container for 3-4 days in the fridge. It can be reheated in the microwave or on the stove for a few minutes or until hot.
How to Make Vegan Kung Pao Tofu:
Listed below are all the ingredients you will need:
- rice vinegar
- hoisin sauce
- sesame seeds
- ground white pepper
- firm tofu
- dark soy sauce
- sesame oil
- vegetable oil
- grated ginger
- green bell pepper
- red bell pepper
- carrots, sliced
- snow peas
- red chilies
Combine rice vinegar, hoisin sauce, water, tamari, 2 teaspoons cornstarch, sesame seeds, and ground white pepper in a small bowl; set aside:
In a mixing bowl, toss diced tofu with dark soy sauce, sesame oil, salt, and the remaining cornstarch. Toss well until the tofu is well coated. Next, place and arrange the diced tofu on a baking sheet lined with parchment paper or a silicone mat. Roast in the oven for 20 minutes at 425 degrees Fahrenheit. Then, remove the tofu from the oven and set it aside:
In a heated skillet or wok over medium heat, pour the oil and sauté minced garlic and grated
ginger for a minute. Add the remaining ingredients, including the roasted tofu:
Continue sauteing on high heat for 2 minutes. Then, pour the sauce over and mix well. Continue cooking for another 2 minutes until thickened:
Serve immediately. Enjoy!
Frequently Asked Questions:
It has a bold flavor that is sweet, sour, savory, and spicy from the Sichuan pepper.
The classic kung pao chicken is sweet, nutty, and slightly spicy, while the Szechuan chicken is spicier and lacks sweetness and nutty flavor.
Kung pao style means stir-fried or deep-fried, then served with a spicy hot sauce and usually with peanuts.
Vegan Kung Pao Tofu
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons water
- 1 tablespoon tamari
- 3 tablespoons cornstarch divided
- 2 teaspoons sesame seeds
- ¼ teaspoon ground white pepper
- 1 block firm tofu pressed & cut into medium dice
- 1½ tablespoons dark soy sauce
- 1 tablespoon sesame oil
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 teaspoon grated ginger
- 1 green bell pepper deseeded and quartered
- 1 red bell pepper deseeded and quartered
- ½ cup carrots sliced
- ¼ cup snow peas ends trimmed
- 2 red chilies sliced in half
- Combine rice vinegar, hoisin sauce, water, tamari, 2 teaspoon cornstarch, sesame seeds, and ground white pepper in a small bowl; set aside.
- In a mixing bowl, toss diced tofu with dark soy sauce, sesame oil, salt, and remaining cornstarch. Toss well until the tofu is well coated.
- Place and arrange the diced tofu on a baking sheet lined with parchment paper or a silicone mat.
- Roast in the oven for 20 minutes at 425 degrees Fahrenheit. Remove the tofu from the oven and set it aside.
- In a heated skillet or wok over medium heat. Pour the oil and saute minced garlic and grated ginger for a minute.
- Add the remaining ingredients including the roasted tofu. Continue sauteing on high heat for 2 minutes.
- Pour the sauce over and mix well. Continue cooking for another 2 minutes until thickened. Serve immediately.
Leave a Reply