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    Home » Tofu

    Kung Pao Tofu

    Published: Oct 6, 2022 · by Nico

    Jump to Recipe

    Our kung pao tofu is a vegan stir-fried recipe with a piquant, sweet, savory flavor blend and a sticky and chewy texture.

    Make this delicious Chinese-inspired dish in less than 30 minutes and get plenty of plant-based protein, nuts, and fresh veggies.

    kung pao tofu on rice
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Variations
    • Storage
    • More tofu recipes
    • More Asian-Inspired recipes
    • Recipe

    Check out our best tofu recipe collection!

    This kung pao tofu recipe takes inspiration from one of the most popular Chinese takeouts: Kung pao chicken.

    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.

    kung pao tofu with rice and spoon

    Ingredients

    ingredients with tofu and fresh veggies

    Tofu

    Choose firm or extra firm tofu. Soft tofu and silken tofu won't work in this recipe. We cut the tofu into ¾ Inch cubes.

    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.

    Instructions

    Chop veggies

    Kung pao tofu cooks fast, so you want to prepare all your ingredients before you start cooking.

    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.

    make the tofu sauce

    Take the tofu out of its package, pat it dry with a kitchen towel, and cut it into ¾-inch pieces.

    Transfer the tofu to a large dish and pour in the marinade. Toss gently to cover each piece and set aside.

    Marinade tofu cubes in sauce

    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.

    fry peanuts on a pan

    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 tofu on a pan with sauce

    Fry the tofu on medium heat for about 10 minutes, flipping it every 2 minutes.

    let the tofu brown on the pan

    Add diced bell peppers, chopped mushrooms, and dried red chilies or red pepper flakes.

    Stir-fry for 2 minutes on high heat, stirring often.

    add fresh veggies to the tofu

    Pour in the leftover marinade and ¼ cup of water. Stir-fry, moving the pan around and stirring for another 1 to 2 minutes.

    fry the veggies until charred

    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.

    add peanuts to tofu and veggies

    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.

    kung pao tofu with basil and peanuts

    Serving suggestions

    Serve kung pao tofu with grains, such as white rice, brown rice, or noodles. Or pair with bread to sop up the sauce, for example:

    • 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
    • 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
    • Baked broccoli with lemon and garlic
      Roasted Broccoli
    • roasted eggplant
      Roasted Eggplant
    • roasted cauliflower
      Roasted Cauliflower
    • roasted bell peppers with basil
      Roasted Peppers

    Variations

    kung pao tofu with chives

    You can make this kung pao tofu with different veggies. It's an easy way to clean up your fridge and camouflage vegetables with a delicious sauce.

    Try broccoli, cauliflower, carrots, onions, celery, kale, cabbage, and more.

    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.

    More tofu recipes

    If you are looking to add some plant protein to your diet, try one of these quick and fun tofu recipes:

    • Tofu with mushrooms: a wholesome quick dinner, ready in just 25 minutes!
    • Cutlets of tofu in pizzaiola tomato sauce with authentic Italian flavor
    • Crispy tofu salad with fresh veggies and a smooth tahini sauce
    • Tofu scramble served on toast and avocado
    • No-chicken cacciatore: a restaurant-like recipe with chewy chunks of tofu
    • Marinated tofu on rice with a grilled and irresistible flavor
    • Tofu meatballs in a rich marinara sauce, perfect on pasta and in a sub
    • Lemon tofu with a creamy lemon juice sauce, ready in just 20 minutes
    • Fried tofu and air fryer tofu: a simple recipe to add to other dishes
    • tofu mushroom recipe
      Tofu Mushroom Recipe
    • tofu with pizzaiola sauce
      Tofu with Pizzaiola Sauce
    • Tofu Salad with dressing
      Tofu Salad
    • Tofu scramble on bread with vegetables
      Tofu Scramble
    • Tofu cacciatore with olives and herbs
      Tofu Cacciatore
    • tofu meatballs on a plate of spaghetti
      Tofu Meatballs with Marinara Sauce
    • marinated tofu on rice
      Marinated Tofu
    • lemon tofu on a white plate
      Lemon Tofu

    More Asian-Inspired recipes

    • Tofu soup: packed with vegetables and healthy plant-based protein
    • Easy tofu curry with cauliflower, an easy and whole everyday dinner
    • Orange tofu with a sticky and finger-licking good sauce
    • Sweet and sour eggplant: a tender and veggie-packed side dish
    • tofu soup with spoon
      Tofu Soup
    • orange tofu served in a bowl on rice with spring onion.
      Orange Tofu
    • tofu curry in a bowl with rice
      Tofu Curry
    • sweet and sour eggplant
      Sweet and Sour Eggplant

    Recipe

    kung pao tofu on a white plate

    Kung Pao Tofu

    Author: Nico
    Our kung pao tofu is a vegan stir-fried recipe with a piquant, sweet, savory flavor blend and a sticky and chewy texture.
    Make this delicious Chinese-inspired dish in less than 30 minutes and get plenty of plant-based protein, nuts, and fresh veggies.
    Print Recipe Pin Recipe Share Recipe
    5 from 6 votes
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main
    Cuisine Chinese-American
    Servings 4 people
    Calories 331 kcal

    Ingredients
     
     

    • 14 - 16 ounces tofu firm or extra firm
    • 1½ tablespoons sesame oil
    • ½ cup peanuts or cashews
    • 1 bell pepper yellow or red
    • 5 mushrooms white or brown
    • ¼ teaspoon red pepper flakes or more to taste (or whole dried red chiles)
    • 3 cloves garlic grated
    • 2 teaspoons ginger grated
    • 1 small bunch scallions (optional)
    • ¼ cup water

    Kung Pao Sauce

    • ⅓ cup soy sauce
    • 3 tablespoons rice vinegar white vinegar, or balsamic vinegar
    • 1 tablespoon sugar
    • 1 tablespoon sesame oil
    • 1 tablespoon cornstarch
    • ½ teaspoon salt
    • 2 twists black pepper

    Instructions
     

    PREP INGREDIENTS

    • Prepare all your ingredients before you start cooking.
      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.
      ingredients with tofu and fresh veggies

    MAKE MARINADE

    • Whisk together soy sauce, rice vinegar, sugar, sesame oil, cornstarch, salt, and black pepper in a small bowl.
      make the kung pao sauce
    • Take the tofu out of its package, pat it dry with a kitchen towel, and cut it into ¾-inch pieces.
      Transfer the tofu to a large dish and pour in the marinade. Toss gently to cover each piece and set aside.
      Marinade tofu cubes in sauce

    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.
      fry peanuts on a pan
    • 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 tofu on a pan with sauce
    • Fry the tofu on medium heat for about 10 minutes, flipping it every 2 minutes.
      let the tofu brown on the pan
    • Add diced bell peppers, chopped mushrooms, and dried red chilies or red pepper flakes.
      Stir-fry for 2 minutes on high heat, stirring often.
      add fresh veggies to the tofu
    • Pour in the leftover marinade and ¼ cup of water. Stir-fry, moving the pan around and stirring for another 1 to 2 minutes.
      fry the veggies until charred
    • 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.
      add peanuts to tofu and veggies
    • 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.
      kung pao tofu with chives

    Video Recipe

    Kung Pao Tofu is a fun Dinner Idea ready in 30 mins!

    Notes

    Nutrition information is an estimate for 1 portion of kung pao tofu out of 4 servings, without rice.

    Nutritional Values

    Nutrition Facts
    Kung Pao Tofu
    Amount Per Serving
    Calories 331 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 3g19%
    Trans Fat 0g
    Polyunsaturated Fat 10g
    Monounsaturated Fat 9g
    Cholesterol 0mg0%
    Potassium 392mg11%
    Carbohydrates 16g5%
    Dietary Fiber 4g17%
    Sugar 5g6%
    Protein 18g36%
    Vitamin A 1031IU21%
    Vitamin B6 0.2mg10%
    Vitamin C 40mg48%
    Vitamin E 1mg7%
    Vitamin K 16µg15%
    Calcium 183mg18%
    Folate 75µg19%
    Iron 3mg17%
    Manganese 1mg50%
    Magnesium 58mg15%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

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    Reader Interactions

    Comments

    1. Heather

      January 10, 2023 at 3:00 am

      5 stars
      We are not vegan but my daughter has decided she doesn’t love meat lately. This was so tasty! It was too salty for me, so I’d change that next time, but wow, it was so so good!

      Reply
      • Louise

        January 10, 2023 at 4:50 am

        Hi Heather, I'm so delighted your family liked the Kung Pao, and that it could cater to different eaters 🙂 Thanks so much for taking the time to leave a comment here, we really appreciate it.
        Kindest, Louise

        Reply
    2. Lynda Wadland

      November 14, 2022 at 11:33 pm

      5 stars
      Delicious! Easy, really does come together in 30 minutes. Thank you for this recipe.

      Lynda

      Reply
      • Louise

        November 15, 2022 at 6:01 am

        Hi Lynda, I'm super happy you liked the tofu!! Thanks for taking the time to comment after you made this. Have a great day. Cheers, Louise

        Reply
    3. Rani

      October 15, 2022 at 1:25 pm

      5 stars
      Thanks
      Very good recipes you have.
      You should try adding Szechuan peppercorns and Juan Cheng.

      Reply
      • Louise Valentin

        October 15, 2022 at 2:48 pm

        Thanks, Rani! I will check it out 🙂 Have a great day! Nico

        Reply

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