Vegan Kung Pao Tofu

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I combine crisp tofu cubes, bell peppers, and peanuts in a sweet and sticky sauce with just the right amount of heat when I make this vegan kung pao tofu. Everything bakes in the oven and comes together in just 45 minutes, making it great for weeknights and way better than takeout.

Kung pao tofu has all the elements I love in a plant-based dinner: chewy and crunchy textures, sweet, savory, salty, tangy, and spicy notes layered together, and loads of protein. Traditional kung pao recipes usually contain chicken, but I honestly prefer the way the tofu absorbs all the flavors, similar to the way it does in my sweet and sour tofu recipe. If you love the traditional flavors of Chinese takeout but want to keep the ingredients list clean, this recipe is what you have been looking for.

I started making this recipe after one too many disappointing takeout orders where the tofu turned soggy before I even got home. One night, I was thinking about crisping my own tofu and adding it to the takeout sauce and vegetables, and then I realized I could make the entire meal at home! After testing it a few times, this meal became so popular that it ruined takeout for us, not that I am complaining. I even started making my own vegan fried rice, which was our other go-to order.

🥘 Ingredients

This is everything I use to build a sauce with savory flavor, and just enough sweetness and heat for my vegan kung pao tofu:

For the tofu and vegetables

Extra firm tofu: I use this since it keeps its shape during baking and develops chewy edges once roasted.

Tamari or gluten-free soy sauce: These add a salty umami flavor while keeping the recipe gluten-free. 

Cornstarch: I coat the tofu with cornstarch so the exterior becomes slightly crisp and helps the sauce cling nicely.

Vegetables: I use red and green bell peppers for texture, sweetness, and color. 

Aromatics: Green onion and garlic cloves add a sharp, savory flavor throughout the dish. 

Dried red chilies: I toss whole dried chilies into the baking dish for a traditional kung pao flavor. They infuse the sauce lightly, without overpowering the tofu.

Roasted unsalted peanuts: Peanuts add crunch and richness, which works well against the sticky sauce.

Sesame oil: A small drizzle adds a signature flavor and helps the vegetables roast in the oven without drying out.

For the sauce

Vegetable broth: I use broth as the base of the sauce, so everything stays savory. 

Hoisin sauce: This adds sweetness and thickness while helping the sauce develop that signature glossy texture.

Maple syrup: Just a little maple syrup balances the vinegar, tamari, and spice without making the sauce sugary.

Dry sherry: This adds warmth and complexity that reminds me of restaurant-style kung pao sauce.

Seasonings: I use a blend of tamari, sesame oil, ground ginger, balsamic vinegar, and crushed red pepper to round out the flavors in the sauce. 

Cornstarch: This helps the sauce thicken up as it cooks in the oven.

🔪 How To Make

I make this vegan kung pao tofu entirely in the oven, which keeps the process simple. This is everything I do to produce crisp tofu and a sticky sauce:

Preheat oven and prepare tofu: I start by preheating the oven to 450F, and cut the pressed tofu into equally sized cubes.

Mix sauce: While the oven heats up, I whisk together the broth, hoisin sauce, maple syrup, tamari, and sesame oil, vinegar, ginger, crushed red pepper, sherry, and cornstarch until smooth.

Coat tofu: Next, I toss the tofu with tamari before sprinkling over the cornstarch. The coating should be sticky and slightly uneven.

Add tofu to baking dish: I add the coated cubes to an ovenproof baking dish.

Arrange vegetables: Then, I scatter my vegetables, aromatics, and dried chilies over the tofu, and drizzle everything lightly with sesame oil.

Bake tofu and vegetables: I bake the tofu and vegetables for 20 minutes until the cubes become golden around the edges and the peppers have softened slightly.

Add sauce: After that, I pour the prepared sauce over everything and stir gently.

Finish baking: I return the dish to the oven for another 15 minutes until the sauce becomes glossy, thick, and bubbling around the edges.

Serve: I stir the peanuts through the baked mixture, then spoon the kung pao tofu over rice and garnish with sliced green onions and extra peanuts.

📖 Variations

These are a few versions of this vegan kung pao tofu, which have been tried and approved by my own picky eaters:

Cashew version: I replace the peanuts with 3/4 cup roasted unsalted cashews for a richer flavor and finish. My husband loves cashews, so this version is his favorite. 

Broccoli addition: I add 2 cups of broccoli florets along with the pepper when I want a more substantial meal for dinner. Once the broccoli is coated and baked in that sticky sauce, not even my kids can resist. They always have clean plates with this variation.

Mild version: For a gentler sauce, I leave out the dried chilies and reduce the crushed red pepper to a 1/4 teaspoon. I make this if I have mixed company and am unsure of everyone’s heat tolerance. 

🍽 Serving Suggestions

If you are planning on making this for dinner, why not mix things up and try it with some 4 ingredient cilantro lime rice instead of plain rice? And if you are worried about the heat in the dish, serving it with a side like creamy vegan coleslaw can help undercut the spiciness. I also like adding a side of Indian spiced bok choy with this vegan kung pao tofu for some Asian fusion. 

The last time I made this vegan kung pao tofu, I was entertaining a few friends I had met through school events. I decided to plan the entire meal around this dish and served it with some vegan chow mein and a side of miso mushrooms. I also made some pressure cooker quinoa as an alternative to the rice, for added protein. Everyone loved the main dishes, but it was definitely the lychee ice cream that I served for dessert that stole the show. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store the leftover kung pao tofu in an airtight container in the refrigerator for up to 4 days. The sauce thickens slightly as it chills.

Freezing: I freeze cooled portions in a freezer-safe container for up to 2 months. The pepper softens a little after thawing, but the flavor is still pretty good.

Reheating: If frozen, I thaw in the refrigerator overnight. Then I reheat in a skillet over medium heat with a splash of broth or water to loosen the sauce. The microwave works too, but the tofu stays chewier when warmed in a pan.

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