Vegan Kung Pao Tofu

5 from 6 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Asian, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 492kcal

Author: Anjali Shah

Equipment

Ingredients

For The Tofu & Veggies:

16 ounces extra-firm tofu , cubed and pressed (see note)
2 tablespoons tamari or soy sauce
¼ cup cornstarch
1 cup red bell pepper , cut into pieces
1 cup green bell pepper , cut into pieces
½ cup green onion , sliced
2 garlic cloves , thinly sliced
5-10 dried red chilies , optional for spice (see note)
½ cup roasted unsalted peanuts
drizzle of sesame oil , or use broth if oil free

For The Sauce:

½ cup veggie broth
¼ cup tamari or soy sauce
¼ cup hoisin sauce , see note
¼ cup maple syrup
2 tablespoons dry sherry , or a dry white wine (see note)
2 tablespoons balsamic vinegar
1 tablespoon sesame oil
½ teaspoon ground ginger
¼ - 1 teaspoon crushed red pepper , reduce or omit for less spice
4 teaspoons cornstarch

To Serve:

2 cups cooked rice , can also mix in cauliflower rice for an extra veggie boost
¼ cup sliced green onions for garnish

Instructions

Preheat the oven to 450°F / 232°C.
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 ¼ cup cornstarch and mix again. It will get goupy but that’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 don’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

My #1 Secret Tip for this vegan kung pao tofu recipe is to bake the tofu before adding the sauce. Tofu releases moisture as it cooks, so roasting it first helps the exterior dry out and become lightly crisp instead of steaming in the sauce from the start.
Use high heat: I always bake this tofu at a high heat so the edges brown quickly before the vegetables soften too much.
Dry tofu well: After pressing the tofu, I pat it dry with a towel so the cornstarch coating adheres properly.
Keep cuts similar: I make sure to keep my tofu cubes similar in size so they cook at the same rate.
Stir gently: Once the tofu is coated, I mix everything very carefully to avoid breaking the cubes apart.
Add peanuts later: I like stirring the peanuts in after baking, so they keep the crunch, and do not soften in the sauce.
Use thick slices: For this recipe, I like slicing my pepper on the thicker side so they stay tender, but with a slight bite after roasting. Thinner slices will become too soft and limp.

Nutrition