Vegan Kung Pao Tofu

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My vegan kung pao tofu is an easy, minimal prep recipe, perfect for anyone looking for a healthy lunch or plant-based weeknight dinner! Crisp tofu squares combine with a thick, spicy sauce for a dynamic dish that everyone will love. It is convenient, filling, protein-rich, and also happens to be gluten-free!

When it comes to Chinese tofu recipes, kung pao tofu is probably my favorite! Traditional kung pao is a dish made with spicy peppers, vegetables, peanuts, and usually chicken. It originated in the Sichuan province of China, and is more spicy and nutty than some other Asian sauce recipes.

My version was inspired by the classic recipe, but I use tofu instead of chicken to make it vegetarian and vegan friendly.

This recipe is super versatile allowing you to change up your veggies and what you serve it with. It also tastes like the restaurant version but is so much better than takeout! Eat it alone or alongside another Asian dish for a themed dinner!

My family likes to serve the kung pao tofu in a variety of ways, but most often over a bed of white rice and topped with fresh green onion.

If kung pao flavor isn’t quite your thing, feel free to try out my sweet and sour tofu!

🥘 Ingredients

I use simple ingredients for my healthy vegan kung pao tofu! Here is what I used for the most amazing flavors:

For The Tofu / Veggies

Extra-Firm Tofu: I recommend extra-firm tofu since it will have the best texture. It is a little more dense and chewy, like chicken would be. Don’t use silken tofu, soft tofu, or even regular firm tofu for this recipe.

Tamari Or Soy Sauce: Either will work for this recipe. If you’ve been wondering, “is kung pao sauce vegan?” the answer is… it depends! Keep in mind that most soy sauce is not gluten-free and may not be vegan since there can be fish or meat derivatives for flavor. I suggest sticking to tamari for the gluten-free option.

Cornstarch: I use the cornstarch to help the tofu crisp up more when baking.

Veggies: I love the combination of red bell pepper, green bell pepper, green onion, and garlic cloves for this kung pao bean curd dish!

Dried Red Chilies: ​​Any type of dried chilies will do, just try to find some that are similar in size. I have also substituted crushed red pepper flakes for the dried red chili peppers, starting with ½ teaspoon since I use these in the sauce too. Sriracha or hot sauce would also work. To make this recipe mild, completely leave out the chilies.

Roasted Unsalted Peanuts: I add peanuts at the end to give an additional boost of flavor and the perfect crunch to contrast the other textures. Cashews would work as a substitute if you don’t have peanuts.

Sesame Oil: While optional, a drizzle of sesame oil adds a nice, subtle nutty flavor when tossed with the veggies in this dish!

For The Sauce

Veggie Broth: I use vegetable broth as my base for the tofu marinade. You can use a low-sodium option or chicken broth if you are not vegan.

Hoisin Sauce: If you are gluten free make sure to check the label of your hoisin sauce. I like the gluten free one from Lee Kum Kee. If you can’t find hoisin sauce you can try equal amounts of molasses and bbq sauce to make a similar flavor.

Maple Syrup: I add pure maple syrup for a touch of sweetness. The natural sugar also helps to thicken the sauce while baking.

Dry Sherry: Sherry helps to capture the classic flavor, but you can leave it out or use white wine instead. I like this sauce either way!

Umami Seasonings: To achieve the perfect balance of umami flavor I use tamari / soy sauce, toasted sesame oil, ground ginger, balsamic vinegar, and crushed red pepper. 

Corn Starch: This is an essential thickening agent for the sauce to help achieve the perfect, gooey texture.

🔪 How To Make Vegan Kung Pao Tofu

With minimal effort and straightforward instructions, my easy vegan kung pao tofu comes together in just 45 minutes or less!

Preheat Oven & Cut Tofu: First, I preheat the oven to 450 degrees Fahrenheit / 232 degrees Celsius. Then, I cut the pressed, extra-firm tofu into pieces. You can do cubes, squares, rectangles, triangles, or anything else you prefer. Just make sure pieces are all around the same size so that baking time is equal.

Prepare Kung Pao Sauce: Meanwhile, I whisk all the sauce ingredients in a bowl until the cornstarch is mixed in and set it to the side.

Prepare Tofu: Next, I put the tofu pieces in a large bowl and drizzle 2 tablespoons of the tamari/soy sauce over the top, mixing well. I add 1⁄4 cup cornstarch and toss again. It will get goopy but that’s ok. Some pieces may also fall apart a little if they are too big, so I mix very carefully. 

Add Tofu To Baking Dish: Now, I add the tofu squares to a baking dish (make sure it is high heat approved, you can also use a parchment lined baking sheet if you don’t have one).

Add Veggies: Then, I mix the bell peppers, garlic, green onions and dried chilies (if using) with a drizzle of sesame oil (or broth if oil free) and add to the baking dish.

Bake: I bake the tofu and veggies for about 20 minutes, until the tofu is just browning.

Add Kung Pao Sauce: When the tofu is done, I pour the rest of sauce into the baking dish and mix around.

Bake Again: I bake the tofu and sauce for about 15 minutes, until the sauce is thickening and bubbling. Then, I take it out of the oven and mix in the peanuts.

Serve: I typically serve this over rice with a sprinkle of green onions or scallions on top!

📖 Variations 

Have fun switching up my vegan kung pao tofu recipe to match your preferences! Here are my favorite variations:

Protein Variations: I personally like the texture of the tofu best, but you can try the sauce with other plant-based protein options like tempeh, seitan, or even chickpeas. It will be a delicious meatless kung pao recipe with any of these choices. Adjust the amount of sauce you add as needed.

Kid-Friendly: Omit the dried chilies and crushed red pepper flakes for a mild version! If your kids can handle a little spice like mine, adjust to taste.

Other Veggies: I use red and green bell peppers, along with green onion, for this recipe. Add or swap with other vegetables like broccoli, mushrooms, or carrots. I use whatever I have on hand! Feel free to draw inspiration from my frozen vegetable stir fry recipe too.

🍽 Serving Suggestions

My plant-based kung pao recipe can be served all on its own, but I love serving it over a base or along with other Asian inspired recipes:

With Rice: White or brown rice work really well with their subtle taste. If you want an explosion of flavor try it with my tofu fried rice. Cauliflower rice is another good option – sometimes I just mix a little into regular rice.

With Noodles: My family loves noodle dishes, so it only makes sense to pair the tofu with classic Asian noodle recipes. Try it with my vegan chow mein, vegan teriyaki stir fry with noodles, or vegan peanut noodles.

Sides: Serve this vegan kung pao recipe as the main dish, paired with some tasty sides like my vegan egg rolls, vegan summer rolls, or vegetarian wontons.

Vegetables: For added nutrients and fiber, I like to serve this with veggie-based sides like my miso mushrooms or air fryer carrots.

🫙 Storage Instructions

On the nights that we happen to end up with leftovers, this vegan kung pao chicken is easy to store! Here is how I store it:

Make Ahead: When I want to prepare this recipe ahead of time as meal prep for the week, I will make a batch, cool, then store as directed below. Press and cut the tofu, then mix it with the sauce and cornstarch up to 24 hours in advance. Wash and chop the veggies up to 3 days ahead of time. Mix up the sauce up to 3 days early. If you’re serving with rice or noodles you can also cook those in advance (rice freezes really well!)

This dish can be stored fully prepared, or separately with the vegan kung pao sauce in its own container until ready to bake. On the day of, take the dish out of the refrigerator about 15-20 minutes before baking so it can start to come to room temp, then follow the remaining directions.

Fridge: After cooling, I place the tofu in an airtight container and store in the refrigerator for up to 3-5 days.

Freeze: For long lasting storage, I freeze this recipe for up to 3 months.

Reheat: When ready to enjoy, I reheat the kung pao tofu either in the microwave or oven until warm. If reheating from frozen, you can let the tofu defrost for a few hours in the fridge.

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