Easy Vegan Kung Pao Tofu

Tofu cubes with chopped pepper and onions in sauce in a wok.

5 from 1 vote

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.

Prep Time10

Cook Time20

Course: Main Dish

Cuisine: Asian

Diet: Vegan

Servings:

Author: Deryn Macey

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

Prepare: Preheat the oven to 425 F and line a baking sheet with parchment paper.
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.
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.
Mix Sauce: Once the tofu is in the oven, mix the sauce ingredients in any container or bowl.
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.
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.
Serve: Serve the kung pao tofu over rice or with lettuce cups. Top with the crushed cashews and chopped green onions.

Video

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