This Kung Pao Tofu is a plant-based take on the classic Sichuan-inspired Kung Pao Chicken, delivering a delicious balance of sweet, salty, and spicy flavours. Made with stir-fried tofu, dried chillies, peppers, and peanuts all doused in a delicious sauce, this dish offers a satisfying vegan alternative packed with texture and protein. This quick and easy recipe pairs perfectly with rice, making it an ideal choice for a flavourful meatless meal.
Kung Pao Tofu: A Spicy and Savoury Vegan Twist on a Chinese takeout favourite
This Kung Pao Tofu is a vibrant, vegan twist on the classic Chinese takeout favourite: Kung Pao Chicken. It has the perfect balance of sweet, salty, and spicy flavours. This Chinese-inspired dish is made with tofu stir-fried with dried chilies, peppers, crunchy peanuts, and spring onions.
This is a quick and easy recipe to make (you can press the tofu in advance) that I like to serve with rice.
Other Chinese-inspired recipes you might like to try
- General Tso’s Tempeh (with Cauliflower Rice)
- Sweet & Sour Cauliflower
- “No Duck” Hoisin Jackfruit Wraps
- No Beef And Broccoli Stir-fry
What is Kung Pao Tofu
Originating in the Sichuan Province of south-western China, Kung Pao is a spicy stir-fried Chinese dish that traditionally features Sichuan peppercorns and dried red chillies. The most famous version is Kung Pao Chicken, a Chinese takeout favourite.
Sichuan peppercorn, also known as Szechuan pepper, is not actually pepper but a dried berry that brings a unique numbing and tangling sensation when eaten. I have skipped it for this recipe, but feel free to add it on.
Kung Pao Tofu captures the essence of its meat-based counterpart while providing a protein-packed, plant-based alternative. Whether you’re a longtime vegetarian, vegan or simply looking to incorporate more meatless meals into your flexitarian diet, this dish delivers an explosion of textures and flavours that will leave you craving for more.
My Key Ingredients
Instead of chicken, my Kung Pao Tofu is made with extra-firm tofu as the protein base, peppers, garlic, ginger, and red chillies. I am also adding peanuts for texture and spring onions. The Kung Pao sauce is made with soy sauce, rice vinegar, hoisin sauce, sugar, and sesame oil and completes the perfect balance of sweet, salty, and spicy,
Recipe Essentials
Preparation and Cooking Time
This is a very quick and easy recipe to make, requiring approximatively 10 minutes preparation and 10 minutes cooking time. You will need to press the tofu first. If you can plan ahead, you can simply leave the tofu press in the fridge overnight.
Equipment Needed
I am using a tofu press to press the tofu, but you can also wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top. The idea is to extract as much water as possible from the tofu so that it not only gets crispy when fired but also absorb the flavours of the delicious Kung Pao sauce.
Other than this you simply need a large frying pan or wok to cook the tofu and vegetables.
In this post
Kung Pao Tofu: Step-by-Step Cooking Method
Ingredients Needed:
To make this Kung Pao Tofu you will need:
- extra-firm tofu
- red pepper
- green pepper
- garlic
- ginger
- spring onions
- peanuts
- light soy sauce
- dark soy sauce
- cornflour
- vegetable oil
- whole dried red chillies
- rice vinegar
- hoisin sauce
- sugar
- sesame oil
As well as some cooked rice to serve.
Step 1: Press the Tofu
Press the tofu for around 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top.
Step 2: Make the Kung Pao Sauce
Mix the cornflour with 2 tablespoons of water to make a slurry and set aside. In a small bowl, mix together the light soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, cornflour slurry, and water. Set aside.
Step 3: Coat the Tofu
Once you have pressed the tofu, discard the extra liquid and cut the tofu block in 1.5cm [¼ inch] dice.
Place the tofu dice in a bowl and toss gently in the soy sauce. Then toss the tofu gently in the cornflour until the tofu dice are covered all-over.
Step 4: Fry the Tofu
Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the red chillies and cook for 30 seconds making sure not to burn them. Remove the red chillies from the pan and set aside. Add the tofu to the pan and fry until golden.
Step 5: Add the Peppers and Aromatics
Add the red pepper, green pepper, garlic, ginger, and red chillies to the pan and cook until the pepper start to soften.
Step 6: Add the Kung Pao Sauce
Add the sauce. Bring to simmer and, stirring often, cook until the sauce thickens.
Step 7: Stir in the Spring Onions and Peanuts
Stir in the spring onions and peanuts, and cook for 30 seconds or so.
Step 8: Serve
Serve straightaway with cooked rice on the side.
Other Serving Suggestions
I like to serve this dish with brown rice, but you can swap it for white rice or even quinoa, bulgur, or barley. For a low-carb option, you can also use cauliflower rice as in my Sweet Chilli Tofu.
FAQs
You can use tempeh, cauliflower florets, or plant-based chicken alternative.
To adjust the spiciness of this Kung Pao Tofu, you can either add more chillies or use less. Removing the seeds of the chillies will also reduce the overall heat of this dish.
Yes absolutely!
Courgettes (zucchini), carrots, or broccoli work well with this recipe.
You can refrigerate leftovers in an airtight container for up to 3 days. To reheat, simply use a skillet or microwave, adding a splash of water or sauce if it’s too dry.
Watch How To Make This Kung Pao Tofu
I hope you enjoy this Kung Pao Tofu recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Kung Pao Tofu
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g extra-firm tofu
- 2 Tbsp light soy sauce
- 4 Tbsp cornflour
- 2 Tbsp vegetable oil
- 4 whole dried red chillies roughly chopped
- 2 garlic cloves grated
- 1 tsp grated ginger
- 1 small red pepper
- 1 small green pepper
- 4 spring onions
- 70 g peanuts
SAUCE:
- 2 tsp cornflour
- 2 Tbsp light soy sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp hoisin sauce
- 1 Tbsp sugar
- 1 tsp sesame oil
- 80 ml water
TO SERVE:
- cooked rice
Instructions
- Press the tofu for around 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top.400 g extra-firm tofu
- In the meantime, make the sauce: Mix the cornflour with 2 tablespoons of water to make a slurry and set aside. In a small bowl, mix together the light soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, cornflour slurry, and water. Set aside.2 tsp cornflour, 2 Tbsp light soy sauce, 1 Tbsp dark soy sauce, 1 Tbsp rice vinegar, 1 Tbsp hoisin sauce, 1 Tbsp sugar, 1 tsp sesame oil, 80 ml water
- Once you have pressed the tofu, discard the extra liquid and cut the tofu block in 1.5cm [¼ inch] dice.
- Place the tofu dice in a bowl and toss gently in the soy sauce.2 Tbsp light soy sauce
- Then toss the tofu gently in the cornflour until the tofu dice are covered all-over.4 Tbsp cornflour
- Heat the vegetable oil in a large frying pan or wok over medium-high heat.2 Tbsp vegetable oil
- Add the red chillies and cook for 30 seconds making sure not to burn them. Remove the red chillies from the pan and set aside.4 whole dried red chillies
- Add the tofu to the pan and fry until golden.2 garlic cloves, 1 tsp grated ginger
- Add the red pepper, green pepper, garlic, ginger, and red chillies to the pan and cook until the pepper start to soften.1 small red pepper, 1 small green pepper
- Add the sauce. Bring to simmer and, stirring often, cook until the sauce thickens.
- Stir in the spring onions and peanuts, and cook for 30 seconds or so.4 spring onions, 70 g peanuts
- Serve straightaway with cooked rice on the side.cooked rice
Video
Nutrition
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