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4.5 from 48 votes

Vegan Kung Pao Tofu Recipe

15 minutes is all it takes to bring some excitement to your dinner with this Vegan Kung Pao Tofu! Quick, easy, and oh-so-delicious.

Additional Time
15 mins
Total Time
15 mins
Servings: 2 main servings or 4 servings as a side
Calories: 608 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 14 ounces firm tofu diced into small cubes
  • 2 teaspoons low-sodium soy sauce
  • 1 tablespoon vegetable oil
  • 6 to 10 Sichuan chili peppers
  • 2/3 cup unsalted peanuts dry-roasted
  • 6 scallions sliced into 1-inch pieces
  • 1 tablespoon corn starch
For the Sauce
  • 1 tablespoon sugar
  • 1 tablespoon freshly grated ginger root
  • 1 tablespoon freshly grated garlic
  • 4 teaspoons Chinkiang vinegar
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons dark soy sauce
  • 1 teaspoon sesame oil
  • 3/4 teaspoon cornstarch
Optional Garnish
  • Ground Sichuan peppercorns to taste a quarter to a half teaspoon should do

Instructions

    Cup of Yum
  1. Pat the tofu pieces dry and add them to a plastic zipper-close bag along with two teaspoons of soy sauce. Give it a good shake and set it aside.
  2. Prepare the kung pao sauce by whisking together all of the sauce ingredients until the sugar has dissolved.
  3. Heat the vegetable oil in a large skillet over medium heat and add the chilies and peanuts. Fry for 3 to 4 minutes, until the peanuts are lightly toasted. Strain from the pan, reserving the oil, and set aside in a bowl.
  4. Add the scallions to the hot pan and fry for 1 to 2 minutes, until browned. Set aside with the peanuts and chilies.
  5. Add the tablespoon of cornstarch to the tofu, seal the bag, and give it a good shake to coat. Transfer the coated tofu to the hot pan and fry in a single layer, undisturbed, until deeply browned; about 3 minutes. Turn the tofu and repeat on the second side.
  6. Pour the prepared sauce into the pan and toss with the tofu. Turn off the heat and return the scallions, peppers, and peanuts to the pan. Give it a good stir, then transfer to a serving platter.
  7. Optionally garnish with ground Sichuan peppercorns. Serve hot.

Notes

  • Grating the ginger and garlic provides the best texture and flavor. Try keeping ginger root in your freezer to make grating easier and preserve its shelf life.
  • Store leftover Kung Pao Tofu in an airtight container in the refrigerator for up to 3-4 days. I don't recommend freezing as it can alter the texture of the tofu and vegetables.
  • To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through.
  • For the best taste and texture, enjoy your dish fresh, but leftovers can be stored and enjoyed within a few days!

Nutrition Information

Serving 1serving Calories 608kcal (30%) Carbohydrates 32g (11%) Protein 32g (64%) Fat 42g (65%) Saturated Fat 6g (30%) Polyunsaturated Fat 15g Monounsaturated Fat 17g Trans Fat 0.04g Sodium 715mg (30%) Potassium 515mg (15%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 757IU (15%) Vitamin C 9mg (10%) Calcium 316mg (32%) Iron 4mg (22%)

Nutrition Facts

Serving: 2main servings or 4 servings as a side

Amount Per Serving

Calories 608

% Daily Value*

Serving 1serving
Calories 608kcal 30%
Carbohydrates 32g 11%
Protein 32g 64%
Fat 42g 65%
Saturated Fat 6g 30%
Polyunsaturated Fat 15g 88%
Monounsaturated Fat 17g 85%
Trans Fat 0.04g 2%
Sodium 715mg 30%
Potassium 515mg 11%
Fiber 7g 28%
Sugar 11g 22%
Vitamin A 757IU 15%
Vitamin C 9mg 10%
Calcium 316mg 32%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.