Kung Pao Tofu with bell peppers, zucchini, onions, tofu, peanuts and magical spicy sauce you can make at home, no need for takeout! The best part, this vegan stir fry is ready in under 30 minutes.
Dinner is on with this vegan Kung Pao Tofu recipe loaded with protein packed tofu and a variety of colorful, chunky vegetables for a highly addicting meal!
It’s my vegan version of Americanized-Chinese Kung Pao Chicken and I think you’re going to love it with it’s fabulous combination of salty, sweet, sour and spicy using everyday plant-based whole foods!
For those who love Chinese cuisine and want to make it at home instead of ordering takeout, you’ll love this mix of flavorful tofu and crunchy veggies all tossed in a spicy sauce – but you control the heat!
Plus, it’s pretty much foolproof and can easily be customized to suit your taste!
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Ingredients You’ll Need
Here’s a quick rundown of everything you’ll need. Plus, ideas and tips for ingredient substitutions.
- Tofu – Use super-firm, extra-firm tofu or firm, organic preferred. My favorite for this recipe is super-firm high protein tofu with it’s ‘meaty’ texture. Plus, it doesn’t need to be pressed.
- Veggies – The recipe includes a mix of bell peppers, onion and zucchini. I love this variety, but you can change it up however you like.
- Ginger & Garlic – Fresh is best! For convenience, try using packaged, pre-minced garlic or ginger, even a paste is great, use 1 tablespoon each (make it a heaping tablespoon for extra flavor).
- Tamari – Soy sauce, coconut amino’s or namu shoyu will work too. You may need to adjust for flavor as these all have different levels of saltiness.
- Oil – There are two types of oils used in this recipe. Toasted sesame oil adds a wonderful distinct nutty & toasted flavor. And regular oil (sesame, canola or olive oil) is used for stir-frying.
- Rice Vinegar – Adds a pop of brightness. Unseasoned is preferred, but if using seasoned you may need to adjust for flavor.
- Pure Maple Syrup – Adds a touch of sweetness to the stir fry sauce, feel feel to adjust the amount.
- Cornstarch – Used to thicken the sauce, organic cornstarch is preferred. Feel free to use arrowroot or tapioca flour instead.
- Spices – Just black pepper and red pepper flakes is all the spices used. Adjust both to suit your taste.
- Peppers – You can find dried red chili peppers in Asian markets or at your local grocery store in the Latin section (chiles arbol). We’ll be using them whole and adding them early in the stir-fry process. If you have szechuan peppercorns on hand, add up to 1 tablespoon ground with mortar.
- Peanuts – A common ingredient used in kung pao tofu, adding texture and protein. Cashews can also be used. If you have nut allergies, feel free to omit the peanuts.
How To Make Kung Pao Tofu
- Prep and marinate the tofu.
- Prep the veggies while the tofu marinates.
- Use a wok (or large pan) to brown the tofu surface.
- Set aside tofu.
- Stir-fry the red chili peppers and vegetables.
- Add back tofu and simmer with liquid ingredients.
- Add cornstarch slurry until the sauce thickens.
- Add peanuts.
- Serve with rice (white or brown) or quinoa and garnish with green onions.
Do you eat dried Sichuan chili peppers?
No. Dried sichuan peppers are not meant to be eaten, even after cooking, as they are added just for their flavor and aroma. Plus, they do add a nice pop of color. Simply pick them out or eat around them, but do leave them in with the leftovers as the flavors will enhance even more.
Can I Make This Recipe Oil-Free?
Yes, but I must say that the toasted sesame oil is so scrumptious in this kung pao tofu recipe and is really a noticeable ingredient. But with that said, you can surely make this oil-free by using a water saute or vegetable broth in place of oil when stir-frying. Also omit the oil in the marinade and sauce.
How To Store Leftovers
- Refrigerator: Leftovers can be kept in the refrigerator for up to 5 days, in covered containers. This stir-fry is great for weekly meal prep too, using these handy glass storage containers.
- Freezer: I don’t recommend freezing this recipe. Although you probably can, I just don’t think it will taste as good once thawed. If you try, and it works, do let us know in the comments!
- Reheat: Leftovers can be warmed on the stovetop over low heat until warmed, or in the microwave using 30 second intervals, stirring between each, until warmed through.
More Recipes You’ll Love
- Vegetable Lo Mein (30-Minutes + Healthy)
- Vegan Tofu Poke Bowl
- Black Pepper Tofu
- Simple Vegan Pho
- Vegan Kimchi
- Tempeh Chow Mein
- See all vegan Asian recipes on TSV!
If you make this vegan stir fry recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
KUNG PAO TOFU
Quick, healthy and so easy to make, Kung Pao Tofu is loaded with veggies and full of flavor!
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: Serves 4 1x
- Category: Entree
- Method: marinate, stir fry
- Cuisine: Vegan, Asian
- 1 block (14 – 16oz.) tofu, super firm, extra firm or firm (organic pref.)
- 5 tablespoons tamari, soy sauce or coconut amino’s, divided
- 1 tablespoons + 2 teaspoons dark sesame oil (toasted), divided
- 2 tablespoons regular oil (sesame or olive oil), divided
- 1/2 teaspoon fresh cracked black pepper
- 1/4 teaspoon red pepper flakes, or to taste
- 3 tablespoons water
- 3 tablespoons rice wine vinegar
- 3 tablespoons pure maple syrup
- 10 – 12 dried red chilies (see notes)
- 1 small white onion, diced 3/4 inch
- 2 bell peppers, red and green, cored and diced 3/4-inch
- 1 zucchini, quartered and diced
- 2 cloves garlic, minced
- 1 1/2 inch knob ginger, minced
- 2 teaspoons organic cornstarch (or arrowroot or tapioca powder)
- 1/4 cup roasted peanuts (unsalted)
- 1 green onion, thinly sliced
Prep the tofu: Place to block of tofu between a clean dish towel, gently press down on top and along the edges so the towel absorbs the moisture. Cut the tofu into 3/4 inch cubes.
Marinate the tofu: Add 2 tablespoons tamari, 2 teaspoons dark sesame oil, black pepper and red pepper flakes to a medium-sized bowl, add tofu and gently fold together until tofu is coated. Let tofu marinate while preparing the other ingredients.
Stir-fry sauce: To make the sauce, whisk together 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, and 1 tablespoon dark sesame oil in a small-medium bowl.
Brown tofu: Heat 1 tablespoon regular oil in a wok or large saute pan over medium-high heat. Add marinated tofu in a single layer in the pan and cook without moving for 2 – 3 minutes. Stir the tofu and cook for 2 – 3 minutes, stir once again and cook for 2 minutes. Transfer tofu to a plate.
Stir-fry veggies: Turn heat down to medium and add 1 tablespoon regular oil. Add red chili peppers, stir-fry for 1 minute. Add the onion and stir-fry 1 minute. Add bell peppers and stir-fry for 1 minute. Add zucchini, garlic, ginger, and cook for 1 minute.
Add tofu & sauce: Add the tofu back to the pan. Add the sauce to the pan and allow to heat and bubble, about 1 to 2 minutes.
Add slurry mix: Make a cornstarch slurry by mixing together 2 teaspoons cornstarch and 1 tablespoon water. Add to the pan, stirring to combine, continue stirring until the sauce is thickened, about 1 minute.
Serve: Serve with rice or quinoa. Garnish kung pao tofu with peanuts and sliced green onions.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 5 days.
For convenience, try using packaged, pre-minced garlic or ginger, even a paste is great, use 1 tablespoon each (make it a heaping tablespoon for extra flavor).
Red Chili Peppers: You can find dried red chili peppers in Asian markets or use the ‘chilies de arbol’ found in the Latin section of your local grocery store. Use whole (like I do), or cut them in half and remove the seeds. Use as many as you like for flavor. Do not eat them.
Nut allergies: If you have nut allergies, omit the peanuts.
Oil free: You can make this oil-free by using a water saute or using vegetable broth in place of oil when stir-frying. Omit the oil in the marinade and sauce.
Keywords: kung pao tofu recipe, vegan stir fry