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Easy Vegan Kung Pao Tofu Recipe

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★★★★★

4.7 from 120 reviews

This Easy Vegan Kung Pao Tofu is a flavorful, plant-based take on the classic Chinese dish. Featuring crispy baked tofu coated in a spicy, tangy sauce with colorful bell peppers and onions, it is both satisfying and quick to prepare. Perfect for a weeknight dinner, served over rice and garnished with crunchy peanuts or cashews and fresh green onions.

Ingredients

Scale

Tofu and Coating

  • 1 400 g block extra firm tofu (cut into approx. 1/2-inch cubes)
  • 2 tsp cooking oil of choice
  • 1 tbsp soy sauce (15 mL)
  • 2 tbsp cornstarch (10 g)
  • 1/2 tsp garlic powder
  • Pinch of black pepper

Stir Fry and Sauce

  • 2 tsp toasted sesame oil (10 mL)
  • 5 cloves garlic (minced or grated, approx. 15 g)
  • 1 tbsp fresh ginger (grated, approx. 10 g)
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • 1/2 red onion (chopped)
  • 1/2 cup low-sodium soy sauce (125 mL)
  • 1/3 cup rice vinegar (80 mL)
  • 2 tbsp coconut sugar (30 g)
  • 1 tbsp crushed chili flakes
  • 2 tbsp cornstarch (20 g)
  • 2 tbsp water (30 mL)

For Serving

  • 1/4 cup peanuts or chopped cashews
  • 1/4 cup thinly sliced green onions
  • Cooked rice

Instructions

  1. Prepare: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Coat Tofu: Place the cubed tofu in a bowl and add cooking oil, 1 tablespoon soy sauce, 2 tablespoons cornstarch, garlic powder, and a pinch of black pepper. Gently mix using a rubber spatula to evenly coat all tofu pieces without breaking them.
  3. Bake Tofu: Arrange the coated tofu cubes in a single layer on the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes until the tofu is browned and puffy, indicating a crispy outside.
  4. Mix Sauce: While the tofu bakes, combine the remaining soy sauce, rice vinegar, coconut sugar, crushed chili flakes, 2 tablespoons cornstarch, and water in a bowl. Stir well to dissolve the sugar and cornstarch thoroughly.
  5. Start Stir Fry: When the tofu has about 10 minutes left, heat the toasted sesame oil in a large wok or non-stick skillet over medium heat. Add minced garlic and grated ginger, cooking for 1 to 2 minutes while stirring frequently until fragrant.
  6. Add Vegetables: Add chopped red and green bell peppers and red onion to the skillet. Cook for about 3 minutes, stirring often, until vegetables are tender yet crisp for the best texture.
  7. Add Sauce and Tofu: Stir the sauce again to ensure it’s well mixed, then pour it into the pan. Bring to a simmer while stirring for 1–2 minutes until the sauce begins to thicken. Add the baked tofu cubes and toss gently to coat the tofu with sauce. Cook for a few more minutes until the sauce reaches your desired thickness.
  8. Serve: Serve the Kung Pao tofu hot over cooked rice or in lettuce cups for a lighter option. Garnish with chopped green onions and crushed peanuts or cashews for added crunch and flavor.

Notes

  • The tofu can be pan-fried instead of baked for a different texture, but baking gives a puffier, crispier result with less oil.
  • Adjust the amount of crushed chili flakes depending on your preferred spice level.
  • Use low-sodium soy sauce to keep the sodium content moderate and balance flavors.
  • For gluten-free, ensure to use gluten-free soy sauce or tamari.
  • This dish pairs excellently with steamed jasmine or brown rice for a complete meal.

Keywords: Vegan Kung Pao Tofu, Vegan Kung Pao, Tofu Stir Fry, Vegan Chinese Recipe, Easy Vegan Dinner, Plant-Based Kung Pao

Find it online: https://kitchenbyclara.com/easy-vegan-kung-pao-tofu-recipe/