Easy VEGAN Kung Pao Tofu
Vegan Kung Pao Tofu is a flavorful, plant-based take on the Chinese takeout classic, with crisped tofu, stir-fried veggies, and a savory kung pao sauce. This easy, healthy kung pao tofu recipe delivers better-than-takeout taste!
Print
Pin
Servings: people
Equipment
- 1 Large skillet or wok
- 1 paper towels
- 1 Knife and cutting board
- 1 Small bowl (for mixing the sauce)
- 1 Whisk or fork (for combining sauce ingredients)
- 1 Spatula or wooden spoon (for stirring)
- 1 Extra Bowl - to put tofu aside
Ingredients
For the Tofu
- 14 oz firm tofu I suggest to use frozen tofu, thawed, pressed and cubed. You can use firm tofu straight from the pack as well, but must be pressed. This recipe uses pre-frozen tofu.
- 1 tbsp vegetable oil for frying
Kung Pao Sauce
- 2 tbsp low sodium soy sauce
- 1 tbsp Dark Soy sauce
- 1 tbsp Chinese black vinegar use rice vinegar if you cannot find the Chinese black vinegar
- 2 tsp sesame oil
- 1 ½ tbsp sugar
- 2 tsp cornstarch to thicken
- ¼ cup water
Stir-fry
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- 1½ inch piece of ginger minced
- ¼ cup peanuts
- ¼ cup dried red chilies
- 1 tbsp Shaoxing Chinese Cooking wine
- 1 red bell pepper diced
- 1 zucchini cubed
- Salt to taste
Garnish
- Sliced green onions and/or sesame seeds for garnish
Instructions
Prepare the Tofu
- Press the PREVIOUSLY FROZEN tofu: To get crispy tofu, it’s important to press out excess moisture. Wrap the tofu block in a clean kitchen towel or paper towels, then place a heavy object on top (like a skillet) and let it sit for 10 minutes (or use your hands). It doesn't have to be perfect, just remove as much moisture as you can.14 oz firm tofu
- Cube the tofu: After pressing, cut the tofu into bite-sized cubes.
- Fry the tofu: Heat the vegetable oil in a large skillet over medium-high heat. Fry the tofu cubes until golden brown and crispy on all sides, about 7 minutes. When you put the tofu in the pan, do not move them. This way they can brown up. Sprinkle with salt and then remove from the skillet and set aside.1 tbsp vegetable oil
Make the Vegan Kung Pao Sauce
- In a small bowl, whisk together the soy sauce, dark soy sauce, Chinese vinegar or rice vinegar, sugar, sesame oil, water, and cornstarch. Set the sauce aside.2 tbsp low sodium soy sauce, 1 tbsp Dark Soy sauce, 1 tbsp Chinese black vinegar, 2 tsp sesame oil, 1 ½ tbsp sugar, 2 tsp cornstarch, ¼ cup water
Stir-fry the Vegetables
- Heat vegetable oil in the same skillet or wok over medium heat.2 tbsp vegetable oil
- Add the garlic and ginger and stir-fry for about 1 minute until fragrant.3 cloves garlic, 1½ inch piece of ginger
- Add the dried red chilies and peanuts. Then, stir-fry for another minute.¼ cup peanuts, ¼ cup dried red chilies
- Pour in the Shaoxing Chinese cooking wine. Stir fry and mix.1 tbsp Shaoxing Chinese Cooking wine
- Toss in the bell peppers and zucchini, and stir-fry for 2 minutes until they soften slightly but still have some crunch.1 red bell pepper, 1 zucchini
Combine and Serve
- Return the crispy tofu to the skillet with the vegetables.
- Pour the Kung Pao sauce over the tofu and veggies, stirring well to coat everything evenly.
- Cook for another 3 minutes, allowing the sauce to thicken and entirely coat the tofu and vegetables. Sprinkle any salt and pepper to taste to your preference.Salt to taste
Garnish and Serve
- Garnish with sliced green onions and sesame seeds for extra flavor and texture.Sliced green onions and/or sesame seeds
- Serve the Kung Pao Tofu over a bed of steamed white or brown rice.
