Vegan Kung Pao Tofu

Easy to make and full of protein, this vegan kung pao tofu is ready in just 30 minutes and definitely better than takeaway. Make this sweet and salty Chinese vegan recipe on a busy weeknight and enjoy the spicy sauce and crispy bits of tofu over rice or noodles.

Kung Pao tofu is a vegan alternative to kung pao chicken, which is a very popular dish at Chinese restaurants and takeaways. Instead of chicken, it's made with crispy bits of tofu smothered in a sweet and salty sauce with an adjustable level of spiciness.

This Chinese tofu recipe is basically a stir fry, which means that you can easily customise the veggies that go in. I like to make it with a mix of red and green peppers, but you can also use other vegetables in kung pao. Broccoli, cauliflower, and mushrooms are just some ideas.

The classic kung pao recipe originated in the Sichuan Province, and it's typically made with Sichuan peppercorns or dried red chillies, both of which are very hot.

My version is a milder one and uses red chilli instead of dried chillies. While this is by no means the authentic way to do it, it's definitely more accessible. Plus, you can make it as spicy as you want to suit your family's taste.

What ingredients do you need?

Tofu - Extra-firm tofu is best for this type of stir fry. I'm in the UK, and I like the tofu from Cauldron, but I need to press it for longer since it's not very firm. The extra firm tofu from Tofoo is also good, but it still needs some pressing.

Soy sauce - A low sodium soy sauce is perfect for this recipe, so you don't end up with a sauce that's way too salty.

Hoisin sauce - Hoisin sauce is much thicker than soy sauce, and it's the element that puts the sweet element in this stir fry.

Cornstarch - You'll need cornstarch for both the tofu and the sauce. Its main purpose is to give consistency to the sauce, so it's not too runny.

Sesame oil - You can use regular or toasted sesame oil. If you don't have any sesame sauce, vegetable oil such as canola will do.

Sweet peppers - I like to use one red and one green sweet pepper to give the vegan kung pao a vibrant colour.

Red chilli - I use red chilli instead of dry chillies or Sichuan peppercorns, but use those if you have them and you can handle the heat.

Peanuts - Unsalted roasted peanuts work best in this recipe. If you only have salted ones, you can use those, but keep in mind that they may make the dish too salty.

How to make kung pao tofu

• Start by pressing the tofu. Make sure you don't skip this step because frying tofu that hasn't been pressed will result in a proper mess.
• Next, make the sauce by mixing the soy sauce, hoisin sauce, sesame oil, brown sugar and cornstarch with a bit of water. Set the sauce aside while you make the stir fry.
• Once pressed, cut the tofu into 1-inch cubes and place it in a bowl. Add the soy sauce, sesame oil, and cornstarch and mix gently to cover the bits of tofu in the mix.
• Heat the remaining 1 tablespoon of sesame oil in a large pan and fry the tofu for 5-6 minutes until golden and crispy. Remove it from the pan and set it aside.
• In the same pan, add 1 tablespoon sesame oil and fry the spring onions, red pepper and green pepper for 3-4 minutes. Next, add the garlic and red chilli continue to cook for another minute.
• Stir in the sauce and vegetable stock (or water). Cook for 1 minute until the sauce thickens, then stir in the peanuts. Serve over rice or noodles.

Extra recipe tips

• Kung pao tofu can be as spicy as you want it. If you want it extra hot, fry some dried chilies in oil before adding the tofu.
• This recipe serves two but can easily be doubled. Leftovers will keep in the fridge for up to three days.
• You can add a teaspoon of rice vinegar to the sauce for some extra tang.
• Garnish options include extra peanuts, sliced green onions or fresh coriander.

If you liked this vegan kung pao tofu, you might also like some of my other delicious Asian vegan recipes:

Vegan Red Lentil Dahl

Aubergine Coconut Curry with Peanut Butter

Creamy Chana Masala

Vegan Tofu Massaman Curry

Easy Chickpea Tikka Masala

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