Make this delicious Chinese-inspired dish in less than 30 minutes and get plenty of plant-based protein, nuts, and fresh veggies. Check out our best tofu recipe collection!
Ingredients
Instructions
Serving suggestions
Variations
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Our recipe is simplified so that you can make it at home with simple pantry staples. First, we substitute cubes of firm or extra firm tofu for chicken. Tofu has a neutral flavor and works great in a stir fry with bold sauces like this one. It’s also packed with wholesome plant protein. Second, we make the marinade with soy sauce, rice vinegar or white vinegar, sugar, sesame oil, cornstarch, salt, and pepper. Finally, we stir fry in three steps: peanuts first, tofu second, and fresh veggies like peppers and mushrooms third. We love serving this vegan kung pao tofu recipe with rice and fresh herbs; it’s a great way to add color and spice to a weeknight dinner. Ps. You don’t need a wok to make this recipe. Instead, we stir-fry it in a large non-stick pan.
Veggies
We like to use yellow or red bell peppers and white or brown mushrooms. They are crunchy and chewy, cook quickly, and fit the sauce perfectly. You can, however, use your favorite veggies such as zucchini, eggplant, celery, carrots, and more.
Aromatics
Grated ginger and garlic are essential in kung pao tofu, and we strongly recommend using both. You can also add scallions, green onions, or spring onions.
Dried chiles
Traditionally, the original recipe calls for Chinese whole dried red chiles, but if you can’t find those, you can use red pepper flakes or any other type of dried chili peppers. Traditionally, the Chinese combine the chiles with Sichuan peppercorn to create a mouth-numbing spiciness called málà. However, we don’t use Sichuan peppercorns in this recipe.
Peanuts
Peanuts are another key ingredient. We use toasted peanuts and gently fry them for a minute with sesame oil. You can substitute cashew nuts for peanuts.
Kung pao sauce
We make our sauce and tofu marinade with:
Soy sauce or tamari sauce (use coco aminos for gluten-free) Rice vinegar or white wine vinegar Brown sugar (you can substitute hoisin sauce for sugar) Sesame oil: we use raw sesame oil (not toasted sesame oil) for stir-frying. If you don’t have that, use vegetable oil such as canola or sunflower. Corn starch Salt and black pepper
Equipment
You don’t need a wok to make kung pao tofu. A non-stick frying pan is good enough. Clean and chop the bell peppers into one-inch dice. Chop the mushrooms into chunks. Finely slice the green onions. Grate the garlic and ginger.
Make marinade
Whisk together soy sauce, rice vinegar, sugar, sesame oil, cornstarch, salt, and black pepper in a small bowl. Take the tofu out of its package, pat it dry with a kitchen towel, and cut it into 3/4-inch pieces. Transfer the tofu to a large dish and pour in the marinade. Toss gently to cover each piece and set aside.
Stir fry
In a large non-stick pan, gently fry the peanuts with half a tablespoon of sesame oil for 1 minute on medium-low heat. Transfer the peanuts onto a plate lined with paper towels to absorb excess oil. To the same pan, add one tablespoon of sesame oil, then take the tofu out of the marinade and add it to the pan (without the marinade). Reserve the excess liquid of the marinade for later. Fry the tofu on medium heat for about 10 minutes, flipping it every 2 minutes. Add diced bell peppers, chopped mushrooms, and dried red chilies or red pepper flakes. Stir-fry for 2 minutes on high heat, stirring often. Pour in the leftover marinade and 1/4 cup of water. Stir-fry, moving the pan around and stirring for another 1 to 2 minutes. Turn the heat to low, and add grated ginger, grated garlic, and the white part of sliced scallions. Give it a stir, then add the peanuts and stir fry for a final minute. Serve kung pao tofu on steamed or boiled rice. We like to sprinkle it with the green part of finely sliced green onions, chives, fresh basil, or sesame seeds.
Homemade wrap (piadina) made with only 3 ingredients Flatbread brushed with parsley and garlic marinade
Serve with extra greens, such as:
Roasted broccoli with a lemon-garlic marinade Mango salad with avocado and lime Asian cucumber salad with quick-pickled red onions Tender baked eggplant with fresh herbs and garlic Easy roasted cauliflower ready in just 30 minutes Roasted bell pepper that adds a sweet and fruity taste to your meal
Roasted Broccoli
Roasted Eggplant
Roasted Cauliflower
Roasted Peppers
Storage
Store kung pao tofu leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for two minutes or on a non-stick pan with a dash of water. We don’t recommend freezing this recipe.
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