Kung Pao Tofu

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Spice up your dinner rotation with kung pao tofu! Made from a blend of tofu, colorful veggies, and crunchy peanuts, this vegan take on a Chinese classic is savory, slightly sweet, and fiery. It’s perfect as a standalone dish or served over a bed of fluffy jasmine rice for a well-balanced meal.

❤️ Why you’ll love this recipe

• Quick & easy: This dish is packed with flavor but whips up in less than 30 minutes, making it perfect for busy weeknight dinners.
• Customizable: You can adjust the spice level, swap the veggies, or even make this kung pao tofu recipe with a different protein. It’s entirely up to you!
• Nutrient-dense: Each serving provides a healthy serving of protein from the tofu and a variety of vitamins and minerals from the veggies.
• Crowd-pleasing: Its vibrant flavors and textures make kung pao tofu a hit with everyone!

If you’re a fan of kung pao tofu, you should really check out our pan-fried tofu, tofu marinade, tofu scramble, and vegan Spam.

🫘 What is kung pao tofu?

This kung pao tofu recipe is our vegan version of traditional kung pao chicken, a popular Chinese dish from the Sichuan province. It’s well-known for its mouthwatering balance of flavors — salty, sweet, sour, and spicy from dried chiles and Sichuan peppercorns.

The tofu is cooked until golden and crispy, then a vibrant mix of ginger, garlic, bell peppers, and carrots is added for the perfect crunch. The sauce features a blend of Shaoxing wine, tamari, and hoisin, coating everything in a sticky glaze.

And don’t forget a healthy dose of roasted peanuts for a toasty, crunchy contrast! This dish is excellent on its own but can also be served over steamed rice or noodles to soak up all that delicious sauce!

🌱 Is kung pao tofu vegan?

This kung pao tofu recipe is 100% vegan! Here’s how we kept things plant-based:

• Protein: Instead of the traditional chicken option, we’ve used firm tofu which provides a good source of protein.
• Brown sugar: Not all brown sugar is created equal! Some brands use bone char in the processing, so we always recommend trying to source organic or vegan-certified brown sugar.

🤔 Choosing the best tofu for your kung pao tofu

When it comes to perfecting your kung pao tofu recipe, the type of tofu you choose can make all the difference. Here’s a breakdown of the different kinds and what the best choice is for you:

• Firm and extra-firm tofu: These are your best bets for a perfect kung pao tofu. Firm and extra-firm varieties hold their shape well during cooking and have a satisfying, meaty texture. They also absorb flavors really well.
• Silken tofu: This type of tofu is extremely soft and creamy, which makes it great for soups, smoothies, and desserts. However, it doesn’t work well for dishes like kung pao tofu, as it tends to fall apart when stir-fried.
• Soft tofu: Soft tofu is slightly firmer than silken tofu but still maintains a high water content. It’s excellent for pureed or blended dishes but may break apart during the stir-frying process.
• Medium tofu: Medium tofu offers more structure than its softer counterparts but is still a bit too delicate for stir-fry dishes. It’s more suitable for braising or slow-cooking recipes, where it can gently soak up flavors without breaking apart.

🛒 Ingredients & substitutions

• Tofu: We love firm tofu in this recipe as it provides a mild base that soaks up the kung pao sauce like a sponge! If you don’t have tofu on hand, tempeh or vegan chicken make great substitutes.
• Tamari: Gives the dish its savory, umami depth. Tamari is generally gluten-free but if you’re not concerned with that, feel free to use regular soy sauce.
• Hoisin: Adds a touch of sweetness and a unique, complex flavor profile. You can substitute hoisin with black bean sauce, extra soy sauce, garlic teriyaki, or vegan oyster sauce for a similar flavor.
• Shaoxing wine: Provides the necessary tanginess to the sauce. Look for Shaoxing wine at your local Asian food market or online, or use dry sherry or rice vinegar mixed with white grape juice in a pinch.
• Brown sugar: Adds a hint of rich sweetness to balance the savory and tangy flavors. Feel free to substitute it with maple syrup or agave nectar.
• Vegetable oil: Used for sautéing the tofu and vegetables. Any neutral oil will work, but some good options include canola, peanut, or soybean.
• Garlic & ginger: Both add a spicy, zesty depth of flavor. If you don’t have fresh garlic and ginger, you can use their powdered forms but the flavor won’t be quite the same.
• Vegetables: We love to add red bell peppers and carrots for a colorful crunch. Feel free to use your favorite veggies like zucchini, broccoli, or snow peas.
• Spices: Both dried red chiles and Sichuan peppercorns bring the heat. You can adjust both to suit your spice preferences. Look for Sichuan peppercorns at your local Asian market, or check out the 5 best substitutes if you can’t find any.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make kung pao tofu

Step 1: Prepare the tofu

Begin by heating some vegetable oil in a large pan. Add your cubed tofu and let it cook until it’s nicely golden on all sides.

This step adds the perfect texture to the tofu and allows it to hold its shape better in the sauce. Once done, remove the tofu from the pan and keep it aside.

Step 2: Cook the veggies

In the same pan, add some more oil and throw in your minced garlic, grated ginger, chopped bell pepper, and carrot. Sauté these ingredients until they’re aromatic and tender-crisp, then add in the chiles and green onions and cook for a little longer.

Step 3: Mix the sauce

While your veggies are cooking, whisk together the cornstarch, water, soy sauce, Shaoxing wine, hoisin, brown sugar, and sesame oil in a bowl. Add this sauce to the pan with the veggies and let it simmer for a while.

Step 4: Add the finishing touches

Add the cooked tofu back into the pan and stir well so that everything is well coated in the sauce. Let it cook for a few more minutes to allow the flavors to meld together, then stir in the roasted peanuts and peppercorns. Happy eating!

If you have questions about this kung pao tofu recipe, check out our FAQs or leave a comment down below!

🍚 What to serve with kung pao tofu

Kung pao tofu is a complete meal on its own, but you can bulk it up even more with sides. Here are some of our favorites:

• Steamed Jasmine rice or brown rice
• Quinoa for a protein-packed option
• Rice noodles, soba noodles, or ramen noodles
• Steamed vegetables like bok choy or Chinese broccoli

🌡️ Storage & reheating

This kung pao tofu recipe reheats surprisingly well, making it perfect for meal prep or leftovers. Here’s what to do:

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: We don’t recommend freezing this dish as the tofu can become overly spongy upon thawing.
• Reheating: Heat the kung pao tofu in a pan over medium heat until hot. If it’s too thick, add a bit of water or vegetable broth to thin the sauce.
• Prep ahead: You can prep the tofu and veggies ahead of time and store them in separate containers in the fridge. When you’re ready to cook, simply start with the stir-frying step.

♻️ Variations

• Protein: Swap the tofu with tempeh, beans, peas, or vegan chicken for a different protein source.
• Vegetables: Try experimenting with different veggies like broccolini, bok choy, squash, eggplant, zucchini, peas, or mushrooms.
• Mild: If you’re sensitive to heat, reduce or exclude the chiles.
• Extra spicy: Add more dried chiles or a splash of hot sauce for an extra kick.
• Pineapple: Add some pineapple chunks for a tropical flavor.
• Nuts: Replace the peanuts with roasted cashews for a different flavor and texture.
• Sesame: Garnish your kung pao tofu with sesame seeds for a unique nutty flavor.

🧑‍🍳 Top tips

• Use firm tofu: Firm tofu holds up the best during stir-frying while still soaking up the flavor of the sauce.
• Press the tofu: Pressing helps removes extra moisture, meaning the tofu will crisp up and hold its shape better during cooking.
• Cook the tofu separately: Cooking the tofu on its own will prevent it from breaking during the stir-frying process. Plus, it achieves a crispier texture.
• Don’t skip the cornstarch: This gives the sauce its thick, glossy look and helps it adhere to the tofu and veggies.
• Add the sauce last: To prevent the veggies and tofu from becoming overly soggy, add the sauce near the end of cooking.

💬 FAQ

🍴 More tofu recipes

If you enjoyed this kung pao tofu recipe, here are some other recipes we think you’ll love:

• Baked Sesame Ginger Tofu: Crispy tofu with a soft, chewy inside.
• Tofu Buddha Bowl: A healthy bowl filled with grains, tofu, and crispy vegetables. 
• Teriyaki Tofu Stir Fry: Sweet, sticky tofu on top of a bed of rice and vegetables.
• Vegan Thai Red Curry: Spicy, tangy, and sweet curry that’s super easy to make!