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    Home » Vegan Filipino Recipes » Vegan Kung Pao Tofu

    Vegan Kung Pao Tofu

    by Lainey · Posted: Mar 2, 2023 · This post may contain affiliate links ·

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    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.

    Vegan Kung Pao Tofu in a white bowl with chopsticks

    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.
    Vegan Kung Pao Tofu served in a bowl on top of a wooden board

    How to Make Vegan Kung Pao Tofu:

    Listed below are all the ingredients you will need:

    • rice vinegar
    • hoisin sauce
    • water
    • tamari
    • cornstarch
    • sesame seeds
    • ground white pepper
    • firm tofu
    • dark soy sauce
    • sesame oil
    • salt
    • vegetable oil
    • garlic
    • grated ginger
    • green bell pepper
    • red bell pepper
    • carrots, sliced
    • snow peas
    • red chilies
    ingredients for vegan kung pao tofu recipe

    Combine rice vinegar, hoisin sauce, water, tamari, 2 teaspoons cornstarch, sesame seeds, and ground white pepper in a small bowl; set aside:

    a mixture of rice vinegar, hoisin sauce, water, tamari, 2 teaspoons cornstarch, sesame seeds, and ground white pepper in a small bowl

    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:

    diced tofu with dark soy sauce, sesame oil, salt, and the remaining cornstarch in a mixing bowl then placed in a baking sheet with parchment paper

    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:

    sautéed the minced garlic and grated
ginger in a skillet then added 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:

    poured the sauce into the skillet then cooked until thickened

    Serve immediately. Enjoy!

    a small bowl of steamed rice and a medium-sized bowl of Vegan Kung Pao Tofu with wooden chopsticks

    Frequently Asked Questions:

    What does kung pao sauce taste like?

    It has a bold flavor that is sweet, sour, savory, and spicy from the Sichuan pepper.

    What is the difference between Szechuan and Kung Pao?

    The classic kung pao chicken is sweet, nutty, and slightly spicy, while the Szechuan chicken is spicier and lacks sweetness and nutty flavor.

    What does the Kung pao style mean?

    Kung pao style means stir-fried or deep-fried, then served with a spicy hot sauce and usually with peanuts.

    a bowl of Vegan Kung Pao Tofu with chopsticks
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    Vegan Kung Pao Tofu

    An easy vegan recipe made of crisp tofu tossed in a savory, sticky, and tangy sauce with sesame seeds which makes a delicious takeout dish!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: Chinese, Filipino
    Servings: 4
    Calories: 262kcal
    Author: Lainey

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    To press the tofu and remove excess liquid, place the tofu 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.

    Nutrition

    Serving: 4bowls | Calories: 262kcal | Carbohydrates: 20g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 924mg | Potassium: 294mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3996IU | Vitamin C: 99mg | Calcium: 157mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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