Kung Pao Tofu

Kung Pao Tofu, a vegan alternative to the classic Chinese Kung Pao Chicken, made with easy to get ingredients. It's delicious and better than takeout.

This Kung Pao Tofu is a plant-based alternative to Kung Pao Chicken, a stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers.

The classic recipe originated in the Sichuan Province in China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are usually less spicy. However, this is also a staple in Westernized Chinese cuisine.

The ingredient list may seem long to you, but some ingredients are used more than once in the recipe, so it's not that long and most of them can be found at any kitchen because they're basic ingredients.

However, this is not the traditional version because I always try to use easy-to-get ingredients so everybody can make my recipes.

Classic Kung Pao Chicken is made with Shaoxing wine, it can be replaced by sherry wine, but I prefer to omit it. It's also made with black Chinese vinegar, but apple cider vinegar (or any other type of vinegar) is okay. Some people use light and dark soy sauce, but I just use regular soy sauce/tamari, the one you can get at any local supermarket.

Finally, I use dried chillies, instead of Sichuan peppercorns, as they can be hard to find. However, I do use Hoisin sauce, because it's available at any Asian store and I haven't found a good substitute yet.

If you can't find it, try to make it yourself at home. You can also use some extra soy sauce/tamari and vinegar or even some miso. Hoisin sauce is sweet so it could be a good idea to add some extra maple syrup or any other sweetener you have on hand.

If you don't want to use maple syrup or any type of sugar, dates can be a good alternative, but you'll need to blend the sauce in a blender until well combined or use some date syrup instead.

I don't like my food super spicy, so I just add 6 dried chillies and I never chop them. If you want your Kung Pao Tofu really spicy, chop the chillies, add more (8-10 instead of 6), and also feel free to add some Sichuan peppercorns as well.

Calling all tofu enthusiasts! Indulge in the crispy goodness of my Crispy Sesame Tofu, then savor the savory flavors of Teriyaki Tofu for a taste of the East. And for a delightful fusion twist, dive into my recipe for Tofu Tacos.

Looking for more tofu recipes? Try my Tofu Stir Fry, Baked Tofu, and Easy Marinated Tofu. They're out of this world!

kung pao tofu ingredients

These are the ingredients you’ll need to make this Kung Pao Tofu recipe:

• Firm tofu - You need to use firm or extra firm tofu. I've never tried this recipe with any other meat substitute, though.
• Soy sauce or tamari - Use tamari if you're looking for a gluten-free alternative to soy sauce. Coconut aminos is also a good choice.
• Apple cider vinegar - Any other vinegar will do.
• Cornstarch - Feel free to use any other starch.
• Extra virgin olive oil - I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. This is an optional ingredient, though.
• Water - You can also use vegetable stock, but I prefer to use water to reduce the amount of sodium in the recipe.
• Hoisin sauce - You can find it at pretty much any Asian supermarket, or even make it at home. See the recipe notes if you can't find it and don't want to make it yourself.
• Maple syrup - Any sweetener will do. Dates are a healthier alternative, but you'll need to use a blender to make the sauce.
• Sesame oil - It makes any Asian recipe taste amazing, but it's completely optional.
• Red and green bell peppers - Feel free to use any veggies you have on hand.
• Dried chillies - Use cayenne powder, fresh chillies, or anything you want to make your Kung Pao Tofu spicy. This is an optional ingredient so you can omit it if you’re not into spicy food.
• Garlic - Fresh garlic is ideal, but you could also use garlic powder instead.
• Ginger root - I prefer fresh ginger, but ground ginger will do.
• Roasted peanuts - Omit them or add any other nuts or seeds instead.
• Spring onions - They're optional. Chives are also a good choice.

how to make kung pao tofu

1. Mix all the marinade ingredients in a bowl. Marinate the tofu for at least 15 minutes, preferably overnight.
2. Drain the tofu and transfer ⅓ of the tofu cubes to a freezer bag with 2 tablespoon of cornstarch and toss to coat. Repeat this step with all the remaining tofu cubes and cornstarch. Add more cornstarch if needed.
3. Cook the tofu cubes in a skillet with some extra virgin olive oil over medium-high heat until all sides are golden brown and set aside.
4. Mix all the sauce ingredients in a bowl until well combined and set aside.
5. Heat some extra virgin olive oil in a skillet and saute the red bell pepper and green bell pepper over medium-high heat for 5 minutes, stirring occasionally.
6. Add the chillies, garlic and ginger and cook for 1 to 2 more minutes, stirring frequently.
7. Add the sauce and cook until it thickens, stirring frequently.
8. Add the tofu, stir and cook for 1 to 2 more minutes.
9. Serve immediately with your favorite toppings (I added chopped peanuts and chopped green onions) or just by itself. Keep leftovers in an airtight container in the fridge for 4-5 days.

More vegan Asian recipes

• General Tso's Tofu
• Sweet and Sour Tofu
• Vegan Fried Rice
• Spicy Korean Tofu Soup
• Homemade Vegan Kimchi

5 from 6 votes

Kung Pao Tofu

Kung Pao Tofu, a vegan alternative to the classic Chinese Kung Pao Chicken, made with easy to get ingredients. It's delicious and better than takeout.

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Servings: 4

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Ingredients 

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For the marinade:

• ▢ 12 ounces firm tofu, cubed
• ▢ 1 tablespoon soy sauce or tamari
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1 teaspoon cornstarch

For the tofu:

• ▢ 6 tablespoon cornstarch
• ▢ Extra virgin olive oil to taste, optional

For the sauce:

• ▢ ½ cup water
• ▢ 3 tablespoon soy sauce or tamari
• ▢ 3 tablespoon Hoisin sauce, see notes
• ▢ 2 tablespoon maple syrup
• ▢ 2 tablespoon cornstarch
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1 teaspoon sesame oil, optional

For the stir fry:

• ▢ Extra virgin olive oil to taste, optional
• ▢ ½ red bell pepper, chopped
• ▢ ½ green bell pepper, chopped
• ▢ 6 dried chillies, optional, see notes
• ▢ 4 cloves of garlic, minced
• ▢ 1-inch piece of ginger root, minced

For garnish (optional):

• ▢ Roasted peanuts, chopped
• ▢ Spring onions, chopped

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Instructions 

• Add all the marinade ingredients to a bowl and mix until well combined. Marinate the tofu for at least 15 minutes, preferably overnight.
• Drain the tofu and transfer ⅓ of the tofu cubes to a freezer bag with 2 tablespoon of cornstarch and toss to coat. Repeat this step with all the remaining tofu cubes and cornstarch. Add more cornstarch if needed. You can also mix the tofu cubes and the cornstarch in a bowl or a shallow dish, but the freezer bag is really convenient and also works amazing.
• Cook the tofu cubes in a skillet with some oil over medium-high heat until all sides are golden brown and set aside. If you don't want to use oil, bake the tofu at 400ºF or 200ºC for 15 minutes, then flip each of the tofu cubes (that way they can cook evenly on the other side) and bake for another 15 minutes or until golden brown.
• Mix all the sauce ingredients in a bowl until well combined and set aside.
• Heat some oil in a skillet and saute the red bell pepper and green bell pepper over medium-high heat for about 5 minutes, stirring occasionally. If you don't want to use oil, just use some water or vegetable stock instead.
• Add the chillies (chop them if you want your Kung Pao Tofu spicy and also feel free to add more), garlic and ginger and cook for 1-2 more minutes, stirring frequently.
• Add the sauce and cook until it thickens, stirring frequently.
• Add the tofu, stir and cook for 1-2 more minutes.
• Serve immediately with your favorite toppings (I added chopped peanuts and chopped green onions) or just by itself. Keep leftovers in an airtight container in the fridge for 4 to 5 days.

Notes

• You can buy the Hoisin sauce at any Asian supermarket, or make your own. You could also use some extra soy sauce/tamari and vinegar instead. Miso is also a good choice. As Hoisin sauce is sweet, feel free to add more maple syrup or any other sweetener.
• The amount of sodium in the recipe is not accurate, as we discard part of the marinade. If you want to reduce the amount of sodium, use low-sodium soy sauce/tamari, or add less and use low-sodium vegetable stock instead of water to get a tasty sauce.
• Nutritional info has been calculated by using 2 tablespoon of extra virgin olive oil and it doesn't include the toppings (peanuts and green onions).

Nutrition

Serving: 1serving | Calories: 276kcal | Carbohydrates: 34.7g | Protein: 9.1g | Fat: 12.3g | Saturated Fat: 2g | Sodium: 1111mg | Fiber: 2.3g | Sugar: 12.2g

Tried this recipe?Leave a comment below and let me know how it was!

Course: Main Dish

Cuisine: Chinese

Author: Iosune Robles