Kung Pao Tofu Recipe (2024)

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5 from 4 votes

40 minutes minutes

by Marly

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Take-out style vegan Kung Pao Tofu is infused with sweet-sour vegan Kung Pao sauce with just a hint of heat thanks to dried red peppers. You’ll love the big flavors in this recipe, delivered with minimal ingredients and prepared fast! Serve it with brown rice, cauliflower rice, or over noodles.

Kung Pao Tofu Recipe (1)

Kung Pao Tofu is popular in this house. It may not be on most take-out menus, but I’ve found if a restaurant has a kung pao sauce, they’re more than willing to substitute the chicken for tofu. It’s the combination of salty, sweet, and sour that makes this sauce so addictively delicious.

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What Makes This Recipe Shine?

  • Coating tofu cubes with cornstarch before frying helps creates a crispy crust
  • Using Hoisin Sauce adds authentic flavors to this sweet and sour sauce
  • Adding colorful bell peppers makes this dish a feast for the eyes as well as the tastebuds

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Extra-firm tofu — Tofu is available at most stores these days. Here’s more on Where to Buy Tofu.
  • Cornstarch — If you don’t want to use cornstarch, substitute arrowroot or tapioca powder.
  • Salt
  • Sesame oil — Using either sesame oil or toasted sesame oil adds flavor to this recipe. You can find it in the international aisle of most grocery stores.
  • Tamari — This is a gluten-free soy sauce that you can find in the international aisle or at health food stores. You can substitute soy sauce or coconut aminos.
  • Hoisin sauce — I find hoisin sauce in the international aisle near soy sauce. It’s a salty and sweet sauce that adds lots of flavor to this dish.
  • Rice vinegar — Yet another ingredient you can find in the international aisle. Or substitute white wine vinegar.
  • Maple Syrup — Kung Pao is a mixture of salty and sweet, and this is accomplished thanks to maple syrup.
  • Garlic — You’ll need 3 to 4 cloves of garlic.
  • Fresh ginger — We’ll use a 1-inch piece of fresh ginger, or you can substitute one teaspoon of dried ginger.
  • Onion — I used a yellow onion because it’s mild and sweet. You can use a red or white onion.
  • Dried red chilies — Most grocery stores will carry a small package of dried red chilies either in the produce section or the international aisle. Otherwise, you can find them at health food stores, Asian markets, or online.
  • Red bell pepper — You can use a mixture of bell peppers to add more color to this finished dish.
  • Green onion — I like adding large pieces of green onion (both the white part and the green stalks) to add color and flavor.

How to Make Kung Pao Tofu

  1. Cut pressed tofu into ½-inch cubes. Pat cubes dry with paper towels.
  2. Mix the cornstarch and salt.
  3. Add tofu to the cornstarch and stir to make sure each piece is coated.
  4. Cook tofu in an oiled skillet for 5 to 6 minutes on each side until browned.
  5. Pulse the sauce ingredients in a food processor until it’s combined, leaving some texture.
  6. Cook dried red peppers, bell peppers, and green onions for 2 to 3 minutes over medium heat.
  7. Pour in the sauce and stir while cooking until it thickens.
  8. Stir in the tofu and serve over brown rice with steamed broccoli.

Here are more detailed instructions with step-by-step photos:

Step One: Fry the Tofu

  1. Remove the tofu from the package and press it to remove excess liquid.
  2. Cut pressed tofu into ½-inch cubes. Pat cubes dry with paper towels.
    Kung Pao Tofu Recipe (2)
  3. Mix together the cornstarch and salt.
  4. Add tofu to the cornstarch and stir to ensure each piece is coated.
    Kung Pao Tofu Recipe (3)
  5. Heat oil over medium-high heat. Then reduce heat to medium and use tongs to add tofu.
  6. Cook tofu for 5 to 6 minutes on each side until browned. Transfer to a plate lined with a paper towel.
  7. To bake tofu: When the tofu is ready, preheat the oven to 400°F/200°C. Cover a baking dish with parchment paper or spray with cooking spray. Place the tofu in a single layer in the baking dish. Bake for 25 to 30 minutes, until golden brown.

Step Two: Make Kung Pao Sauce

Pulse the sauce ingredients in a food processor until it’s combined, leaving some texture.

Kung Pao Tofu Recipe (4)

Step Three: Stir Fry

  1. Using the same pan from frying the tofu, add the dried red peppers, bell peppers, and green onions. Cook for 2 to 3 minutes over medium heat. Add a teaspoon of the kung pao sauce if necessary.
  2. Pour in the sauce and stir while cooking until it thickens, 2 to 3 minutes.
    Kung Pao Tofu Recipe (5)
  3. Stir in the tofu and serve overbrown ricewith steamed broccoli.
Kung Pao Tofu Recipe (6)

Frequently-Asked Questions

What does Kung Pao Sauce taste like?

Is Kung Pao Tofu vegan?

You would expect Kung Pao sauce combined with tofu to be vegan because it’s not made with chicken or some other meat. However, some restaurants or recipes might include animal-based ingredients in their sauces so it’s always advisable to check the ingredients.

Reader Reviews

I can’t believe how easy this recipe was to make. We both went back for seconds. It’s delicious!

Kim

Serving Suggestions

Serve Kung Pao Tofu with any of the following:

  • Cooked noodles
  • Cooked white rice
  • Brown rice
  • Steamed Veggies
  • Sesame Zoodles
  • Peanut Sauce
  • Vegan Spring Rolls

Storage Tips

Store leftovers in an airtight container in the fridge for up to 5 days. This recipe is not recommended for freezing.

Kung Pao Tofu Recipe (7)

Vegan Asian Favorites

If you love this Kung Pao recipe, you’ll want to try these tasty vegan Asian favorites:

Sticky Sesame Chickpeas

15 mins total

Teriyaki Tofu Stir Fry

25 mins total

Crispy Orange Tofu

35 mins total

Vegan Bulgogi

45 mins total

Kung Pao Tofu Recipe (12)

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Kung Pao Tofu Recipe (13)

Kung Pao Tofu Recipe (14)

Kung Pao Tofu

You'll love this deliciously easy vegan kung pao tofu. Serve it over brown rice, cauliflower rice, or even zucchini noodles.

5 from 4 votes

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Course: Main Course

Cuisine: Asian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Resting time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 282kcal

Author: Marly McMillen

Ingredients

Fried Tofu

  • 15 ounces extra-firm tofu
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 2 tablespoons sesame oil

Kung Pao Sauce

  • ¼ cup tamari
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 3 cloves garlic
  • 2 inch piece fresh ginger, peeled
  • 2 tablespoons sesame oil
  • 1 tablespoon maple syrup
  • 1 cup chopped onion

Stir Fry

  • 3 small dried red chilies
  • 1 medium red bell pepper
  • 3 stalks green onion

Instructions

For the Fried Tofu:

  • Remove the tofu from the package and press the tofu to remove excess liquid.

  • Cut pressed tofu into ½-inch cubes. Pat cubes dry with paper towels.Mix together the cornstarch and salt. Add tofu and stir to make sure each piece is coated.

  • Heat oil over medium-high heat. Then reduce heat to medium and use tongs to add tofu. Cook for 5 to 6 minutes on each side until browned. Transfer to a plate lined with a paper towel.

  • To bake tofu: When the tofu is ready, preheat the oven to 400°F/200°C. Cover a baking dish with parchment paper or spray with cooking spray. Place the tofu in a single layer in the baking dish. Bake for 25 to 30 minutes, until golden brown.

For the Kung Pao Sauce:

  • Add the sauce ingredients to a food processor. Pulse in short bursts until the sauce is combined and the onions are broken down into smaller bits. There should be some texture left.

For the Stir Fry:

  • Using the same pan from frying the tofu, add the dried red peppers, bell peppers, and green onions. Cook for 2 to 3 minutes over medium heat. Add a teaspoon of the kung pao sauce if necessary.

  • Pour in the sauce and stir while cooking until it thickens, 2 to 3 minutes.

  • Stir in the tofu and serve over brown rice with steamed broccoli.

Recommended Equipment

Tofu Press

(The products above contain sponsored links to products we use and recommend)

Notes

Use a tofu press like the one in the post above to press tofu. Or if you don’t have a tofu press, wrap tofu in a kitchen towel and place it on a plate. Top it with something heavy and let it sit for a while to press the moisture out.

If you don’t have issues with gluten, feel free to sub soy sauce for the tamari.

Calories: 282kcal | Carbohydrates: 23g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1241mg | Potassium: 476mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1344IU | Vitamin C: 92mg | Calcium: 70mg | Iron: 2mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Did you make this recipe?

Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!

Kung Pao Tofu Recipe (2024)
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