Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tofu cubes with chopped pepper and onions in sauce in a wok.

Easy Vegan Kung Pao Tofu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Main Dish
  • Cuisine: Asian
  • Diet: Vegan

Description

Enjoy a flavorful and satisfying Vegan Kung Pao Tofu Stir-Fry, featuring crispy cubes of tofu tossed, vibrant vegetables and crunchy cashews, all tossed in a sweet and spicy homemade sauce.


Ingredients

For the Tofu

  • 1 400 g block extra firm tofu, cut into approx. 1/2-inch cubes
  • 2 tsp cooking oil of choice
  • 1 tbsp soy sauce (15 mL)
  • 2 tbsp cornstarch (10 g)
  • 1/2 tsp garlic powder
  • pinch of black pepper

For the Stir Fry

  • 2 tsp toasted sesame oil (10 mL)
  • 5 cloves garlic, minced or grated (15 g)
  • 1 tbsp fresh ginger, grated (10 g)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 a red onion, chopped
  • 1/4 cup peanuts or chopped cashews, for serving
  • 1/4 cup thinly sliced green onions, for serving
  • cooked rice, for serving

For the Sauce

  • 1/2 cup low-sodium soy sauce (125 mL)
  • 1/3 cup rice vinegar (80 mL)
  • 2 tbsp coconut sugar (30 g)
  • 1 tbsp crushed chilli flakes*
  • 2 tbsp cornstarch (20 g)
  • 2 tbsp water (30 mL)

Instructions

  1. Prepare: Preheat the oven to 425 F and line a baking sheet with parchment paper.
  2. Coat Tofu: Place the cubed tofu in a bowl with the oil, soy sauce, cornstarch, garlic powder and black pepper. Gently mix with a rubber spatula to coat.
  3. Bake Tofu: Place the tofu cubes on the baking sheet and bake for 20-25 minutes until browned and puffy. Note: The tofu can also be pan-fried, see notes, though I prefer the texture of baked.
  4. Mix Sauce: Once the tofu is in the oven, mix the sauce ingredients in any container or bowl.
  5. Start Stir Fry: When the tofu has just under 10 minutes left, heat the sesame oil in a large wok or non-stick skillet over medium heat. Add the garlic and ginger and cook for 1-2 minutes, stirring frequently. Add the bell peppers and onions and cook for 3 minutes, stirring often, until tender but still crisp.
  6. Add Sauce and Tofu: Stir the sauce again and pour it into the pan. Bring to a simmer and cook while stirring for 1-2 minutes until it starts thickening. Add the baked tofu cubes, mix well to coat in sauce and cook for another few minutes until thickened to your liking.
  7. Serve: Serve the kung pao tofu over rice or with lettuce cups. Top with the crushed cashews and chopped green onions.

Notes

To pan-fry tofu, toss the tofu in the cornstarch, garlic powder, black pepper and soy sauce and pan-fry in 2-3 tsp oil. Cook 6-7 minutes, flipping often until golden brown on all sides. Add the garlic, ginger and peppers, cook 4-5 minutes until the veggies are tender. Add the sauce and stir until thickened. I prefer the texture of baked tofu.

*Use 1-4 tsp chili flakes based on spice preference. I don’t tolerate spicy food that well and 2 tsp is best for me. If you’re sensitive to spice, reduce to 1 tsp. If you love heat, you can increase to 4 tsp. This is meant to be a spicy recipe, so for a good amount of heat for those that enjoy spicy food, 1 tbsp (3 tsp) is recommended. For a more authentic source of heat, omit the red pepper flakes from the sauce and add 3-4 whole dried red chilies with the garlic and ginger. Remove before serving.

Nutrition facts do not include cashews, green onion or rice.


Nutrition

  • Serving Size: 1
  • Calories: 238
  • Sugar: 11 g
  • Sodium: 959 mg
  • Fat: 9 g
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Protein: 14 g