Kung Pao Tofu

Vegan Kung Pao Tofu with chopsticks
Indulge in the savory and spicy flavors of our Vegan Kung Pao Tofu recipe. This delightful plant-based dish captures the essence of classic Chinese cuisine, with a vegan twist. Crispy tofu, roasted peanuts, and a rich, flavorful sauce come together to create a satisfying and hearty meal that's sure to please both vegans and non-vegans alike.
Kung Pao Tofu is known for its perfect balance of sweet, salty, spicy, and umami flavors, and this vegan version stays true to that tradition. Plus, it's quick and easy to prepare, making it an excellent choice for a weeknight dinner or a special weekend treat.
With the right combination of ingredients and a few simple steps, you can create a mouthwatering Kung Pao Tofu that's a hit at any dinner table. So, let's get started on this vegan culinary adventure.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Estimated Cost$12
Course Main Course
Cuisine Chinese
Servings 4 People
Calories 319.2 kcal


  • 14 oz. Extra-Firm Tofu (pressed and cubed)
  • ½ Cup Peanuts (roasted, unsalted)
  • 1 Red Bell Pepper (diced)
  • 1 Green Bell Pepper (diced)
  • ½ Cup White Onion (diced)
  • 3 Cloves Garlic (minced)
  • 1 Knob Fresh Ginger (minced, about 1 inch long)
  • 3 Red Chilies (dried, adjust for spice preference)
  • 2 Sprigs Green Onion (chopped)
  • 2 Tbsp. Vegetable Oil


  • 3 Tbsp. Soy Sauce
  • 2 Tbsp. Rice Vinegar
  • 2 Tbsp. Maple Syrup (can sub agave nectar)
  • 1 Tbsp. Cornstarch
  • 1 tsp. Sesame Oil
  • ½ tsp. Crushed Red Pepper Flakes


  • Press the tofu to remove excess moisture.
  • Cut it into bite-sized cubes and set aside.
  • In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, cornstarch, sesame oil, and crushed red pepper flakes. Set the sauce aside.
  • In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and cook until they are golden and crispy on all sides, about 5-7 minutes.
  • Remove the tofu from the skillet and set it aside.
  • In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, ginger, dried red chilies, and diced onion. Stir-fry for 2-3 minutes until fragrant.
  • Return the cooked tofu to the skillet. Add the diced red and green bell peppers.
  • Pour the sauce over the tofu and vegetables.
  • Stir-fry for an additional 2-3 minutes, allowing the sauce to thicken and coat everything evenly.
  • Toss in the roasted peanuts and stir to combine. Cook for an additional 1-2 minutes.
  • Garnish your Vegan Kung Pao Tofu with chopped green onions. Serve it hot over steamed rice or noodles for a delicious, satisfying meal.


Calories: 319.2kcalCarbohydrates: 23.4gProtein: 15gFat: 20gSaturated Fat: 3.1gPolyunsaturated Fat: 9.2gMonounsaturated Fat: 6.6gTrans Fat: 0.1gSodium: 704.3mgPotassium: 620.3mgFiber: 4.4gSugar: 10.4gVitamin A: 1605.9IUVitamin C: 113.8mgCalcium: 85.7mgIron: 3mg

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