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Hello! Iโ€™m Anjali. Iโ€™m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

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!

Vegan kung pao tofu in a dark blue bowl with white rice and sprinkled with green onions next to a grey towel, with a fork in the bowl.

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 isnโ€™t quite your thing, feel free to try out my sweet and sour tofu!

Honestly, savory tofu dishes are the ultimate comfort food for me. There is just something about the blend of flavor and texture that I canโ€™t get enough of. The tofu itself is crisp on the outside but chewy and soft on the inside, infused with bold umami flavor. When paired with rice, everything just melds together so perfectly.

While this recipe could use a store bought kung pao sauce, I find that they are generally pretty unhealthy and have added sugars or preservatives. I prefer to stay away from them and make my homemade version instead. You can feel good about the wholesome ingredients I used, like veggie broth, pure maple syrup, sesame oil, ground ginger, and crushed red pepper.

The ingredient list might look slightly daunting at first glance, but I assure you itโ€™s so easy to make. Any skill level can achieve the ultimate flavor and texture for this dish!

Plus, my kung pao vegetables and tofu are a total crowd pleaser. I love that I can serve this dish for so many occasions, and can easily tweak it to fit everyoneโ€™s preferences.

Ready to master this recipe? Keep reading to learn all my expert tips and easy steps!

๐Ÿฅ˜ Ingredients

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

Ingredients for vegan kung pao tofu recipe on a white background.

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. Donโ€™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 youโ€™ve been wondering, โ€œis kung pao sauce vegan?โ€ the answer isโ€ฆ 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: โ€‹โ€‹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 ยฝ 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 donโ€™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 canโ€™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.

๐Ÿ”ช 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.

Top view of a glass measuring cup with a brown liquid inside and a whisk in it.

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 1โ„4 cup cornstarch and toss again. It will get goopy but thatโ€™s ok. Some pieces may also fall apart a little if they are too big, so I mix very carefully. 

Spoon in a glass bowl of cut tofu pieces with cornstarch on them sitting on a dark surface.

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 donโ€™t have one).

A white baking dish with pieces of tofu covered in a cornstarch coating next to a glass bowl of them.

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.

A white baking dish with squares of tofu topped with cut pieces of bell pepper next to a glass bowl of pepper pieces.

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

Grey oven mitts holding a white baking dish with baked pieces of tofu, red and green bell peppers.

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

Cut pieces of tofu with red and green bell peppers and a thick brown sauce inside being held by grey oven mitts.

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.

A Kung Pao tofu dish with red and green bell peppers mixed with peanuts baked in a white dish and held by grey oven mitts.

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

Hands holding a bowl with vegan kung pao tofu in it, sprinkled with green onions, with a fork in the bowl.

My #1 Secret Tip for this recipe is to press the tofu for optimal flavor and texture.

Pressing the tofu helps to remove excess water so that it is easy to cook. Not only will it hold its shape better and not crumble or break, but it will also become extra crispy when baking. Removing the water also allows the tofu to absorb more flavor from the sauce. It will be infused within the tofu rather than just coated on the outside. 

To press the tofu, I wrap the block of tofu in a clean kitchen towel or a few layers of paper towels and place on a plate. I put a heavy pot or pan on top so that the tofu is being slightly pressed down. Then, I add some additional weight with either cans, water bottles, or something of that essence. You can also just use a tofu press if you happen to have one!

Other Tips To Keep In Mind:

  • Baking Dishes Differ: I prefer to use a high heat baking dish to get the best texture.
  • Cut Tofu Evenly: I find it important to cut the tofu into evenly sized chunks so they bake at the same rate.
  • For A Milder Dish: This is a potent sauce! Reduce the sauce by half if you donโ€™t want it too overwhelming in flavor. This is a good option for picky eaters or those who prefer simpler dishes.
  • If Using Frozen Veggies: While I do prefer to use fresh veggies, frozen veggies work too. Do not defrost them before baking; just cook them for a few extra minutes.
  • Mixing Methods: You can also do the tamari/soy sauce and cornstarch in a plastic bag and shake to mix.

๐Ÿ“– 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.

Vegan kung pao tofu in a dark blue bowl with white rice and sprinkled with green onions next to a grey towel, with a fork in the bowl.

๐Ÿฝ 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 โ€“ 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.

๐Ÿซ™ 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 youโ€™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.

โ“Recipe FAQs

Do I have to press the tofu before baking?

While itโ€™s not absolutely essential, but I do find this to make a big difference in the texture of the tofu. That said, if you are short on time, you can just pat the tofu dry with some paper towels to get some of the external water off. Since my recipe uses extra-firm tofu, it naturally wonโ€™t have quite as much moisture in it. While unpressed tofu wonโ€™t absorb as much flavor, the end result will still be good! Youโ€™ll have vegetarian kung pao tofu that is satisfying and tasty!

What should I do if my sauce is too thin?

There are two things I recommend for a sauce that turns out too thin: 1) Add a little bit of cornstarch by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until it forms a smooth slurry. Then gradually add the slurry to the sauce while stirring continuously. Cook the sauce for a few minutes until it thickens to your desired consistency. 2) Reduce the sauce further by warming it on medium heat on the stovetop and letting it simmer until it has thickened up.

Vegan kung pao tofu in a dark blue bowl with white rice and sprinkled with green onions next to a grey towel, with a fork in the bowl.

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๐Ÿ“‹ Recipe Card

Vegan kung pao tofu in a dark blue bowl with white rice and sprinkled with green onions next to a grey towel, with a fork in the bowl.
Print Recipe
5 from 6 votes

Vegan Kung Pao Tofu

My vegan kung pao tofu recipe is easy, takes minimal prep time and makes a perfect healthy weeknight dinner! It is convenient, filling, protein-rich, and also happens to be gluten-free!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Asian, Vegan, vegetarian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 492kcal
Author: Anjali Shah

Ingredients

For The Tofu & Veggies:

  • 16 ounces extra-firm tofu , cubed and pressed (see note)
  • 2 tablespoons tamari or soy sauce
  • ยผ cup cornstarch
  • 1 cup red bell pepper , cut into pieces
  • 1 cup green bell pepper , cut into pieces
  • ยฝ cup green onion , sliced
  • 2 garlic cloves , thinly sliced
  • 5-10 dried red chilies , optional for spice (see note)
  • ยฝ cup roasted unsalted peanuts
  • drizzle of sesame oil , or use broth if oil free

For The Sauce:

To Serve:

  • 2 cups cooked rice , can also mix in cauliflower rice for an extra veggie boost
  • ยผ cup sliced green onions for garnish
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Equipment

Instructions

  • Preheat the oven to 450ยฐF / 232ยฐC.
  • Cut the tofu into pieces. You can do squares, rectangles, triangles, or anything else you prefer. Just make sure pieces are all around the same size so that baking time is equal.
  • Put the tofu in a large bowl and drizzle 2 tablespoons of the tamari/soy sauce over the top. Mix well.
  • Next, add ยผ cup cornstarch and mix again. It will get goupy but thatโ€™s ok. Some pieces may also fall apart a little if they are too big, so mix carefully. You can also do the tamari/soy sauce and cornstarch in a plastic bag and shake to mix.
  • Add to a baking dish (make sure it is high heat approved, you can also use a parchment lined baking sheet if you donโ€™t have one).
  • Next 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 add to the baking dish.
  • Bake for about 20 minutes, until tofu is just browning.
  • Meanwhile, whisk all the sauce ingredients in a bowl until the cornstarch is mixed in.
  • When the tofu is done, add the sauce to the baking dish and mix around.
  • Bake for about 15 minutes, until sauce is thickening and bubbling.
  • Take out of the oven and mix in the peanuts.
  • Serve over rice and a sprinkle of green onion.

Notes

  • Pressing the tofu helps with the end texture and allows the tofu to absorb more flavor.
  • Any dried chilies can work, but make sure they are the smaller sized ones.
  • You can also use crushed red pepper flakes for the dried chilies, start with ยฝ teaspoon since you use these in the sauce too.
  • Leave out the chilies for a more family friendly meal without spice.
  • Hoisin sauce is found at most grocery stores, I use a gluten free version by Lee Kum Kee. If you canโ€™t find it you could try equal amounts of molasses and bbq sauce to make a similar like flavor.
  • You can omit the dry sherry but the flavor will be slightly different.
  • We serve this with other vegetables as well for a veggie filled meal. Broccoli, mushrooms and carrots work well.
  • You can also half the sauce if you donโ€™t want it too overwhelming in flavor.ย 

Nutrition

Calories: 492kcal | Carbohydrates: 69g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 1194mg | Potassium: 711mg | Fiber: 5g | Sugar: 24g

12 responses to “Vegan Kung Pao Tofu”

  1. I’m always looking for ways to use tofu so this recipe is going to be a new favorite! Thanks for the recipe!5 stars

  2. I made this kung pao tofu last night for dinner and it was delicious- we didn’t even miss the meat!5 stars

5 from 6 votes

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