Kung Pao Tofu might just become your new favorite dish if you love bold flavors, a perfect balance of savory and sweet, and a touch of heat.
You may also like our refreshing Mango Coleslaw as a pairing to this dish.
This plant-based vegan twist on the classic Chinese recipe swaps chicken for protein-packed tofu while keeping all the flavors intact. Packed with colorful vegetables, crunchy roasted peanuts, and a sticky, flavorful sauce, this vegan Kung Pao Tofu recipe is a guaranteed hit for dinner.
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What You Need to Make This Vegan Kung Pao Tofu
- Extra firm tofu
- Coconut aminos
- Low-sodium vegetable broth
- Arrowroot powder or cornstarch
- Rice vinegar
- Reduced sodium soy sauce
- Maple syrup
- Red bell pepper
- Green bell pepper
- Red chili peppers
- Green onions
- Garlic
- Ginger root
- Roasted peanuts
- Cooked brown rice (for serving)
- Avocado or sesame oil (or water for oil-free)
*One tablespoon of avocado or sesame oil will add 120 calories to this dish. To lower the calorie density, omit the oil.
Why You'll Love This Recipe
- Packed with Flavor: It's the sauce, y'all! It is the perfect balance of sweet, salty, tangy, and savory.
- Simple Ingredients: Everything can be found at most grocery stores.
- Quick and Easy: Ready in under 40 minutes, making it a great weeknight or weekend meal.
- Healthy: Tofu is high in protein, while bell peppers and brown rice add fiber and micronutrients.
- Adjustable: You can make it more spicy or less. You can also add some other veggies like broccoli or cauliflower to this.
How to Make This Vegan Kung Pao Tofu
This recipe makes 4 servings. You can make the brown rice ahead of time. I used long-grain brown rice, but use whatever you prefer.
You'll need an air fryer and a large skillet or wok for this recipe.
Prepare the Tofu
Start by pressing the extra firm tofu with a clean tea towel and paper towel to remove excess water. I like to wrap it up like a little gift and use my hand to press on it so the towel absorbs the moisture. You can also place a heavy skillet on it for a few minutes.
Carefully cube the tofu into about 1-inch pieces.
Toss the tofu in the coconut aminos. While you removed the excess water by pressing the tofu, you're replacing it with the savory umami flavor of the coconut aminos.
Place the tofu cubes in the air fryer evenly spaced apart so they'll cook evenly. Cook at 350 F (175 C) for 15 minutes.
*Oven Instructions: If you don't have an air fryer, bake the tofu cubes on a parchment-lined baking sheet at 350 F (175 C) for 25 minutes.
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While the tofu is cooking, make the kung pao sauce.
Make the Vegan Kung Pao Sauce
In a small mixing bowl, add the low-sodium vegetable broth and arrowroot powder (or cornstarch). Make a slurry. Then add the rice vinegar, reduced-sodium soy sauce, and maple syrup. Stir well to incorporate. Set aside.
Stir Fry the Veggies
Preheat a large skillet or wok. I used a seasoned cast iron skillet. Add oil (or omit, if oil-free) and bell peppers, and saute for 2 to 4 minutes. Then add the garlic, ginger, green onion, red chili pepper, and peanuts. Stir to incorporate and continue cooking for another 2 to 4 minutes. If the veggies are sticking, use a stiff spoon or spatula to scrape the bottom as best as you can. The next step will help to deglaze the skillet. Finally, add the cooked tofu and stir into the veggie mixture.
Add the Sauce
Give the sauce mixture another stir and carefully pour it into the hot skillet with the tofu and veggies. Stir the veggies and tofu with the sauce to coat, and cook for about 2 to 4 minutes. As the sauce gets heated, it will thicken.
Turn off the heat and enjoy immediately over rice.
Frequently Asked Questions
Yes. Replace the soy sauce with gluten-free tamari. The other ingredients should automatically be gluten-free, but check ingredient labels just in case.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results. You can also freeze this in a freezer-safe container. Be sure to thaw in the refrigerator before reheating in the skillet, tho.
Most definitely!
Soy curls would be awesome in this recipe! Rehydrate with some vegetable broth, similar to our sweet and sour vegan chicken. Tempeh would also work.
Enjoy this tasty vegan kung pao tofu with an apple cider mocktail for a great alternative to traditional Christmas dinner. The combination of crispy tofu, crunchy peanuts, and vibrant veggies in a flavorful sauce is a great way to enjoy the holidays or any time of the year.
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Kung Pao Tofu
Ingredients
- 1 14- oz package extra firm tofu
- 2 Tablespoons coconut aminos
- ½ cup low-sodium vegetable broth
- 1 Tablespoon arrowroot powder or cornstarch
- 2 Tablespoons rice vinegar
- 2 Tablespoons reduced-sodium soy sauce
- 1 Tablespoon maple syrup
- 1 Tablespoon avocado oil or sesame oil (or water if oil-free)
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 green onions chopped
- 6 to 8 red chili peppers
- 6 garlic cloves minced
- 1 Tablespoon ginger root grated
- ⅓ cup roasted peanuts
- 3 cups cooked brown rice for serving
Instructions
Prepare the Tofu
- Start by pressing the extra firm tofu with a clean tea towel and paper towel to remove excess water. I like to wrap it up like a little gift and use my hand to press on it so the towel absorbs the moisture. You can also place a heavy skillet on it for a few minutes.
- Carefully cube the tofu into about 1-inch pieces.
- Toss the tofu in the coconut aminos. While you removed the excess water by pressing the tofu, you're replacing it with the savory umami flavor of the coconut aminos.
- Place the tofu cubes in the air fryer evenly spaced apart so they'll cook evenly. Cook at 350 F (175 C) for 15 minutes.
- *Oven Instructions: If you don't have an air fryer, bake the tofu cubes on a parchment-lined baking sheet at 350 F (175 C) for 25 minutes.
- While the tofu is cooking, make the kung pao sauce.
Make the Vegan Kung Pao Sauce
- In a small mixing bowl, add the low-sodium vegetable broth and arrowroot powder (or cornstarch). Make a slurry. Then add the rice vinegar, reduced-sodium soy sauce, and maple syrup. Stir well to incorporate. Set aside.
Stir Fry the Veggies
- Preheat a large skillet or wok. I used a seasoned cast iron skillet. Add oil (or omit, if oil-free) and bell peppers, and saute for 2 to 4 minutes. Then add the garlic, ginger, green onion, red pepper, peanuts, and cooked tofu. Stir to incorporate and continue cooking for another 2 to 4 minutes. If the veggies are sticking, use a stiff spoon or spatula to scrape the bottom as best as you can. The next step will help to deglaze the skillet.
Add the Sauce
- Give the sauce mixture another stir and carefully pour it into the hot skillet with the tofu and veggies. Stir the veggies and tofu with the sauce to coat, and cook for about 2 to 4 minutes. As the sauce gets heated, it will thicken.
- Turn off the heat and enjoy immediately over rice.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Tea towel, and paper towels to press tofu
- Mixing bowls
- Microplane grater (for ginger root)
- Air fryer (recommended to cook tofu, but oven can work)
- Skillet or wok
- Cooking spoon
Gigi & Sersie
Love the flavor with this! Satisfying and healthy.