Vegan Kung Pao Tofu

 Vegan Kung Pao T

Crispy Tofu gets tossed with peanuts, veggies, chiles, and a spicy savory sauce in this Kung Pao Tofu! A vegan twist on a takeout classic.

We’ve been on a takeout-but-make-it-at-home kick recently, and this Vegan Kung Pao Tofu recipe is an all-time favorite. This Chinese-inspired dish is packed with chunks of crispy tofu, a sweet and spicy sauce, peanuts, red chilies, and lots of fresh veggies! It feels like an indulgent and delicious takeout meal, but is surprisingly wholesome and balanced thanks to colorful veggies and protein-packed peanuts and tofu.

Ingredients:

            For the tofu: 

 1 block of firm tofu (about 14 oz).                 2 tbsp soy sauce.                                                2 tbsp cornstarch.                                               2 tbsp oil (for frying)

For the sauce:

2 tbsp soy sauce.                                                  2 tbsp rice vinegar.                                             1 tbsp hoisin sauce.                                            1 tbsp sugar.                                                         1 tbsp water.                                                       1 tsp cornstarch (optional, for thickening)

For the stir-fry:

2 tbsp oil                                                              4-6 dried red chilies (adjust to taste).             2 cloves garlic, minced.                                     1 tbsp ginger, minced.                                       1 bell pepper, chopped.                                 1/2 cup roasted peanuts or cashews.           4-5 scallions, chopped (green part only)

How To Make Kung Pao Tofu

This recipe comes together in only a few simple steps – and with a little multitasking you can have this mouthwatering dish ready in just over half an hour! The tofu bakes for 30 minutes total, which gives you the *perfect* amount of down time to chop your veggies and prepare the sauce.

1-Bake the tofu until crispy and prepare the stir-fry sauce

2-In the meantime, prep the veggies and toast the peppercorns

3-Sauté the aromatics, then add in the veggies, chilies, and peanuts

4-Add the sauce ingredients and cornstarch slurry, then toss with the baked tofu

Serve warm and enjoy!

Serving Suggestions + How to Store

I love to serve this Kung Pao Tofu over a large scoop of fluffy jasmine rice, but it’s also great on its own or over noodles. Or, make this Instant Pot Garlic Rice for an extra garlicky kick! 

Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat leftovers in the microwave or on the stovetop – I recommend adding a small splash of water to the sauce to thin it out a bit. 

You can also freeze this Kung Pao Tofu, but keep in mind that the tofu will not be as crispy as when you make it fresh. It will keep well in the freezer for up to 2 months.