Vegan Kung Pao Tofu | The Choosy Eater

This put up could include affiliate hyperlinks. As an Amazon Affiliate, I earn from qualifying purchases. Please learn my disclosure.

My vegan kung pao tofu is a simple, minimal prep recipe, good for anybody on the lookout for a wholesome lunch or plant-based weeknight dinner! Crisp tofu squares mix with a thick, spicy sauce for a dynamic dish that everybody will love. It’s handy, filling, protein-rich, and in addition occurs to be gluten-free!

In the case of Chinese language tofu recipes, kung pao tofu might be my favourite! Conventional kung pao is a dish made with spicy peppers, greens, peanuts, and often hen. It originated within the Sichuan province of China, and is extra spicy and nutty than another Asian sauce recipes.

My model was impressed by the traditional recipe, however I exploit tofu as a substitute of hen to make it vegetarian and vegan pleasant.

This recipe is tremendous versatile permitting you to vary up your veggies and what you serve it with. It additionally tastes just like the restaurant model however is so a lot better than takeout! Eat it alone or alongside one other Asian dish for a themed dinner!

My household likes to serve the kung pao tofu in a wide range of methods, however most frequently over a mattress of white rice and topped with recent inexperienced onion.

If kung pao taste isn’t fairly your factor, be happy to check out my candy and bitter tofu!

🥘 Substances

I exploit easy components for my wholesome vegan kung pao tofu! Here’s what I used for probably the most wonderful flavors:

For The Tofu / Veggies

Additional-Agency Tofu: I like to recommend extra-firm tofu since it’s going to have the very best texture. It is a bit more dense and chewy, like hen can be. Don’t use silken tofu, comfortable tofu, and even common agency tofu for this recipe.

Tamari Or Soy Sauce: Both will work for this recipe. When you’ve been questioning, “is kung pao sauce vegan?” the reply is… it relies upon! Remember the fact that most soy sauce is just not gluten-free and will not be vegan since there could be fish or meat derivatives for taste. I counsel sticking to tamari for the gluten-free possibility.

Cornstarch: I exploit the cornstarch to assist the tofu crisp up extra when baking.

Veggies: I really like the mixture of pink bell pepper, inexperienced bell pepper, inexperienced onion, and garlic cloves for this kung pao bean curd dish!

Dried Crimson Chilies: ​​Any kind of dried chilies will do, simply attempt to discover some which are related in dimension. I’ve additionally substituted crushed pink pepper flakes for the dried pink chili peppers, beginning with ½ teaspoon since I exploit these within the sauce too. Sriracha or sizzling sauce would additionally work. To make this recipe delicate, utterly miss the chilies.

Roasted Unsalted Peanuts: I add peanuts on the finish to offer a further enhance of taste and the proper crunch to distinction the opposite textures. Cashews would work instead in case you don’t have peanuts.

Sesame Oil: Whereas elective, a drizzle of sesame oil provides a pleasant, refined nutty taste when tossed with the veggies on this dish!

For The Sauce

Veggie Broth: I exploit vegetable broth as my base for the tofu marinade. You should use a low-sodium possibility or hen broth in case you are not vegan.

Hoisin Sauce: If you’re gluten free make sure that to examine the label of your hoisin sauce. I just like the gluten free one from Lee Kum Kee. When you can’t discover hoisin sauce you’ll be able to attempt equal quantities of molasses and bbq sauce to make an analogous taste.

Maple Syrup: I add pure maple syrup for a contact of sweetness. The pure sugar additionally helps to thicken the sauce whereas baking.

Dry Sherry: Sherry helps to seize the traditional taste, however you’ll be able to depart it out or use white wine as a substitute. I like this sauce both means!

Umami Seasonings: To attain the proper stability of umami taste I exploit tamari / soy sauce, toasted sesame oil, floor ginger, balsamic vinegar, and crushed pink pepper. 

Corn Starch: That is a necessary thickening agent for the sauce to assist obtain the proper, gooey texture.

🔪 How To Make Vegan Kung Pao Tofu

With minimal effort and simple directions, my simple vegan kung pao tofu comes collectively in simply 45 minutes or much less!

Preheat Oven & Reduce Tofu: First, I preheat the oven to 450 levels Fahrenheit / 232 levels Celsius. Then, I lower the pressed, extra-firm tofu into items. You are able to do cubes, squares, rectangles, triangles, or the rest you like. Simply make sure that items are throughout the identical dimension in order that baking time is equal.

Put together Kung Pao Sauce: In the meantime, I whisk all of the sauce components in a bowl till the cornstarch is blended in and set it to the aspect.

Put together Tofu: Subsequent, I put the tofu items in a big bowl and drizzle 2 tablespoons of the tamari/soy sauce excessive, mixing effectively. I add 1⁄4 cup cornstarch and toss once more. It can get goopy however that’s okay. Some items can also disintegrate slightly if they’re too large, so I combine very fastidiously. 

Add Tofu To Baking Dish: Now, I add the tofu squares to a baking dish (make sure that it’s excessive warmth accepted, you can too use a parchment lined baking sheet in case you don’t have one).

Add Veggies: Then, I combine the bell peppers, garlic, inexperienced onions and dried chilies (if utilizing) with a drizzle of sesame oil (or broth if oil free) and add to the baking dish.

Bake: I bake the tofu and veggies for about 20 minutes, till the tofu is simply browning.

Add Kung Pao Sauce: When the tofu is finished, I pour the remainder of sauce into the baking dish and blend round.

Bake Once more: I bake the tofu and sauce for about quarter-hour, till the sauce is thickening and effervescent. Then, I take it out of the oven and blend within the peanuts.

Serve: I sometimes serve this over rice with a sprinkle of inexperienced onions or scallions on prime!

📖 Variations 

Have enjoyable switching up my vegan kung pao tofu recipe to match your preferences! Listed here are my favourite variations:

Protein Variations: I personally like the feel of the tofu greatest, however you’ll be able to attempt the sauce with different plant-based protein choices like tempeh, seitan, and even chickpeas. It will likely be a scrumptious meatless kung pao recipe with any of those selections. Regulate the quantity of sauce you add as wanted.

Child-Pleasant: Omit the dried chilies and crushed pink pepper flakes for a light model! In case your youngsters can deal with slightly spice like mine, modify to style.

Different Veggies: I exploit pink and inexperienced bell peppers, together with inexperienced onion, for this recipe. Add or swap with different greens like broccoli, mushrooms, or carrots. I exploit no matter I’ve available! Be at liberty to attract inspiration from my frozen vegetable stir fry recipe too.

🍽 Serving Options

My plant-based kung pao recipe could be served all by itself, however I really like serving it over a base or together with different Asian impressed recipes:

With Rice: White or brown rice work very well with their refined style. In order for you an explosion of taste attempt it with my tofu fried rice. Cauliflower rice is one other good possibility – generally I simply combine slightly into common rice.

With Noodles: My household loves noodle dishes, so it solely is smart to pair the tofu with traditional Asian noodle recipes. Strive it with my vegan chow mein, teriyaki noodles, or vegan peanut noodles.

Sides: Serve this vegan kung pao recipe as the principle dish, paired with some tasty sides like my vegan egg rolls or vegetarian wontons.

Greens: For added vitamins and fiber, I prefer to serve this with veggie-based sides like my miso mushrooms or air fryer carrots.

🫙 Storage Directions

On the nights that we occur to finish up with leftovers, this vegan kung pao hen is simple to retailer! Right here is how I retailer it:

Make Forward: After I need to put together this recipe forward of time as meal prep for the week, I’ll make a batch, cool, then retailer as directed under. Press and lower the tofu, then combine it with the sauce and cornstarch as much as 24 hours upfront. Wash and chop the veggies as much as 3 days forward of time. Combine up the sauce as much as 3 days early. When you’re serving with rice or noodles you can too prepare dinner these upfront (rice freezes very well!)

This dish could be saved totally ready, or individually with the vegan kung pao sauce in its personal container till able to bake. On the day of, take the dish out of the fridge about 15-20 minutes earlier than baking so it will possibly begin to come to room temp, then comply with the remaining instructions.

Fridge: After cooling, I place the tofu in an hermetic container and retailer within the fridge for as much as 3-5 days.

Freeze: For lengthy lasting storage, I freeze this recipe for as much as 3 months.

Reheat: When able to take pleasure in, I reheat the kung pao tofu both within the microwave or oven till heat. If reheating from frozen, you’ll be able to let the tofu defrost for a number of hours within the fridge.

❓Recipe FAQs

Need to Save This Recipe?

Enter your e mail & I’ll ship it to your inbox. Plus, get nice new recipes from me each week!

By submitting this manner, you consent to obtain emails from The Choosy Eater.

Love this vegan asian recipe? Please depart a 5-star score 🌟 within the recipe under and/or a evaluate within the remark part additional down the web page!

You too can FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see extra scrumptious, wholesome, family-friendly meals, and if in case you have any questions, I’m right here to assist!

📋 Recipe Card