Kung Pao Tofu
Take-out style vegan Kung Pao Tofu is infused with sweet-sour vegan Kung Pao sauce with just a hint of heat thanks to dried red peppers. You’ll love the big flavors in this recipe, delivered with minimal ingredients and prepared fast! Serve it with brown rice, cauliflower rice, or over noodles.
Kung Pao Tofu is popular in this house. It may not be on most take-out menus, but I’ve found if a restaurant has a kung pao sauce, they’re more than willing to substitute the chicken for tofu. It’s the combination of salty, sweet, and sour that makes this sauce so addictively delicious.
Why This Recipe is a Winner
- Coating tofu cubes with cornstarch before frying helps creates a crispy crust
- Using Hoisin Sauce adds authentic flavors to this sweet and sour sauce
- Adding colorful bell peppers makes this dish a feast for the eyes as well as the tastebuds
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Extra-firm tofu — Tofu is available at most stores these days. Here’s more on Where to Buy Tofu.
- Cornstarch — If you don’t want to use cornstarch, substitute arrowroot or tapioca powder.
- Salt
- Sesame oil — Using either sesame oil or toasted sesame oil adds flavor to this recipe. You can find it in the international aisle of most grocery stores.
- Tamari — This is a gluten-free soy sauce that you can find in the international aisle or at health food stores. You can substitute soy sauce or coconut aminos.
- Hoisin sauce — I find hoisin sauce in the international aisle near soy sauce. It’s a salty and sweet sauce that adds lots of flavor to this dish.
- Rice vinegar — Yet another ingredient you can find in the international aisle. Or substitute white wine vinegar.
- Maple Syrup — Kung Pao is a mixture of salty and sweet, and this is accomplished thanks to maple syrup.
- Garlic — You’ll need 3 to 4 cloves of garlic.
- Fresh ginger — We’ll use a 1-inch piece of fresh ginger, or you can substitute one teaspoon of dried ginger.
- Onion — I used a yellow onion because it’s mild and sweet. You can use a red or white onion.
- Dried red chilies — Most grocery stores will carry a small package of dried red chilies either in the produce section or the international aisle. Otherwise, you can find them at health food stores, Asian markets, or online.
- Red bell pepper — You can use a mixture of bell peppers to add more color to this finished dish.
- Green onion — I like adding large pieces of green onion (both the white part and the green stalks) to add color and flavor.
How to Make Kung Pao Tofu
- Cut pressed tofu into ½-inch cubes. Pat cubes dry with paper towels.
- Mix the cornstarch and salt.
- Add tofu to the cornstarch and stir to make sure each piece is coated.
- Cook tofu in an oiled skillet for 5 to 6 minutes on each side until browned.
- Pulse the sauce ingredients in a food processor until it’s combined, leaving some texture.
- Cook dried red peppers, bell peppers, and green onions for 2 to 3 minutes over medium heat.
- Pour in the sauce and stir while cooking until it thickens.
- Stir in the tofu and serve over brown rice with steamed broccoli.
Here are more detailed instructions with step-by-step photos:
Step One: Fry the Tofu
- Remove the tofu from the package and press it to remove excess liquid.
- Cut pressed tofu into ½-inch cubes. Pat cubes dry with paper towels.
- Mix together the cornstarch and salt.
- Add tofu to the cornstarch and stir to ensure each piece is coated.
- Heat oil over medium-high heat. Then reduce heat to medium and use tongs to add tofu.
- Cook tofu for 5 to 6 minutes on each side until browned. Transfer to a plate lined with a paper towel.
- To bake tofu: When the tofu is ready, preheat the oven to 400°F/200°C. Cover a baking dish with parchment paper or spray with cooking spray. Place the tofu in a single layer in the baking dish. Bake for 25 to 30 minutes, until golden brown.
Step Two: Make Kung Pao Sauce
Pulse the sauce ingredients in a food processor until it’s combined, leaving some texture.
Step Three: Stir Fry
- Using the same pan from frying the tofu, add the dried red peppers, bell peppers, and green onions. Cook for 2 to 3 minutes over medium heat. Add a teaspoon of the kung pao sauce if necessary.
- Pour in the sauce and stir while cooking until it thickens, 2 to 3 minutes.
- Stir in the tofu and serve over brown rice with steamed broccoli.
Frequently-Asked Questions
What does Kung Pao Sauce taste like?
Kung Pao has an intense flavor that is both sweet, salty, and sour. There is a hint of heat thanks to dried red peppers added to the sauce.
Is Kung Pao Tofu vegan?
You would expect Kung Pao sauce combined with tofu to be vegan because it’s not made with chicken or some other meat. However, some restaurants or recipes might include animal-based ingredients in their sauces so it’s always advisable to check the ingredients.
Reader Reviews
I can’t believe how easy this recipe was to make. We both went back for seconds. It’s delicious!
Kim
Serving Suggestions
Serve Kung Pao Tofu with any of the following:
- Cooked noodles
- Cooked white rice
- Brown rice
- Steamed Veggies
- Sesame Zoodles
- Peanut Sauce
- Vegan Spring Rolls
Storage Tips
Store leftovers in an airtight container in the fridge for up to 5 days. This recipe is not recommended for freezing.
Vegan Asian Favorites
If you love this Kung Pao recipe, you’ll want to try these tasty vegan Asian favorites:
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Kung Pao Tofu
Ingredients
Fried Tofu
- 15 ounces extra-firm tofu
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 2 tablespoons sesame oil
Kung Pao Sauce
- ¼ cup tamari
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 3 cloves garlic
- 2 inch piece fresh ginger, peeled
- 2 tablespoons sesame oil
- 1 tablespoon maple syrup
- 1 cup chopped onion
Stir Fry
- 3 small dried red chilies
- 1 medium red bell pepper
- 3 stalks green onion
Instructions
For the Fried Tofu:
- Remove the tofu from the package and press the tofu to remove excess liquid.
- Cut pressed tofu into ½-inch cubes. Pat cubes dry with paper towels. Mix together the cornstarch and salt. Add tofu and stir to make sure each piece is coated.
- Heat oil over medium-high heat. Then reduce heat to medium and use tongs to add tofu. Cook for 5 to 6 minutes on each side until browned. Transfer to a plate lined with a paper towel.
- To bake tofu: When the tofu is ready, preheat the oven to 400°F/200°C. Cover a baking dish with parchment paper or spray with cooking spray. Place the tofu in a single layer in the baking dish. Bake for 25 to 30 minutes, until golden brown.
For the Kung Pao Sauce:
- Add the sauce ingredients to a food processor. Pulse in short bursts until the sauce is combined and the onions are broken down into smaller bits. There should be some texture left.
For the Stir Fry:
- Using the same pan from frying the tofu, add the dried red peppers, bell peppers, and green onions. Cook for 2 to 3 minutes over medium heat. Add a teaspoon of the kung pao sauce if necessary.
- Pour in the sauce and stir while cooking until it thickens, 2 to 3 minutes.
- Stir in the tofu and serve over brown rice with steamed broccoli.
Recommended Equipment
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
I can’t believe how easy this recipe was to make. We both went back for seconds. It’s delicious!