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    Kung Pao Tofu

    Nov 6, 2022 · This post may contain affiliate links · Leave a Comment

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    Vegan Kung Pao Tofu with crispy tofu, toasted peanuts, and crunchy bell pepper doused in a slightly spicy stir-fry sauce served over rice!

    kung pao tofu served over rice in a bowl
    Jump to:
    • Ingredients
    • Visual Step-by-Step Instructions
    • Storage Instructions
    • More Asian Tofu Recipes
    • 📖 Recipe
    • 💬 Comments

    Kung Pao Chicken, also known as Gong Bao or Kung Po, is a Chinese stir-fry dish with chicken, peanuts, vegetables, and chili served over rice. It is a popular Chinese takeout meal.

    This Kung Pao Tofu recipe is the vegetarian/vegan version of it! In addition, the recipe is slightly modified. Kung Pao Sauce is authentically prepared with Sichuan peppercorns, which have an intense flavor of its own. Because they can be hard to find, I altered the recipe a little to make it tasty even without Sichuan peppercorns.

    vegan kung pao tofu served over rice

    Anyhow, if you have them at home, feel free to add some to the recipe. Otherwise, gochujang, samabal oelek, sriracha, dried red chilies, or red pepper flakes will do. 😉

    Let me show you how to make this incredibly delicious, spicy, nutty, and crunchy vegan kung pao tofu recipe at home! Perfect for everyone who loves a decent Chinese dish for lunch or dinner that is plant-based, gluten-free, and quickly prepared. The tofu provides a good portion of protein, the crunchy veggies contain vitamins & fiber (bell pepper is high in vitamin c), the peanuts add some saturated fat, and the stir-fry sauce packs a punch of flavor.

    For the vegans who prefer a more authentic dish, use a vegan chicken alternative instead of tofu. The recipe & cooking method stays the same!

    Ingredients

    You can find the quantities in the recipe.

    Kung Pao Tofu Ingredients
    • Peanuts → Typical for Kung Pao! I like to toast them first, makes them even more flavorful. They add a great crunch to this dish.
    • Tofu → Use firm tofu or extra firm tofu. Make sure to squeeze the liquid from the tofu so that it becomes crispier when cooked, and absorbs the sauce better.
    • Rice â†’ Basmati or jasmine rice to serve it with.
    • Red Bell Pepper → Crunchy bell peppers add some vitamins to this dish.
    • Ginger, Garlic, Green Onion → Provide more flavor!  It is best to use only the green part of the green onion for this dish. You can use the white part for a salad, or as a substitute for onion in another recipe.
    • Gochujang → Is a spicy, fermented Korean spice paste. It is mainly made of glutinous rice, fermented soybeans, and chili. It’s available in the Asia Shop. The recipe also works without gochujang (if you can’t find it or don’t want to buy it just for one recipe) and can be substituted with sriracha, sambal oelek, minced dried chili peppers, or chili oil.
    • Soy Sauce, Rice Vinegar, Sugar, Cornstarch → If you don’t have rice vinegar at home, substitute it with lime juice. Instead of sugar, use maple syrup. 
    • Cornstarch → Thickens the sauce a little. Plus, if you toss tofu with cornstarch before frying, it turns out a little crispier.

    Hint: Some brands of soy sauce and gochujang can contain insignificant amounts of gluten. Therefore, if you strictly have to avoid gluten, make sure to use gluten-free brands or use tamari to be on the safe side.

    Visual Step-by-Step Instructions

    This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 😉

    • Rice: Cook the rice according to the package instructions. → I only cook my rice in a rice cooker! Makes truly the best rice!
    • Toast peanuts in a wok without oil for 5 minutes until golden brown. Set aside.
    Kung Pao Tofu Recipe Step-1
    • Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Cut the tofu into cubes and toss them with 1 tbsp cornstarch.
    • Heat a wok or large frying pan over medium heat with one tablespoon of oil over high heat, add the tofu, and fry for 5-10 minutes until crispy. Set aside.
    Kung Pao Tofu Recipe Step 2-3
    • Add one tablespoon of oil, garlic, and ginger to the wok, stir-fry for 1 minute.
    • Add bell pepper and scallion, stir-fry for 2 minutes.c
    • Mix all sauce ingredients in a small bowl and add it to the wok. Cook for one minute until slightly thickened.
    • Stir in tofu and peanuts.
    Kung Pao Tofu Recipe Step 4-7
    • Serve over rice!
    vegan kung pao with tofu and rice

    Storage Instructions

    Store leftovers in an airtight container in the fridge. Good for 3 days.

    Reheat in a wok or microwave.

    More Asian Tofu Recipes

    • Tofu Stir Fry
    • Teriyaki Tofu
    • Sweet & Sour Tofu
    • Orange Tofu

    If you make this recipe, I’d love for you to give it a star rating ★ below. 

    Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support! 💕

    📖 Recipe

    kung pao tofu served over rice in a bowl

    Vegan Kung Pao Tofu

    Aline Cueni
    Vegan Kung Pao Tofu with crispy tofu, toasted peanuts, and crunchy bell pepper doused in a slightly spicy stir-fry sauce served over rice!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Mains
    Cuisine Asian
    Servings 2
    Calories 804 kcal

    Ingredients
     

    • â…” cup (130 g) basmati rice
    • â…“ cup (50 g) peanuts toasted
    • 9 oz (250 g) firm tofu
    • 1 tbsp cornstarch
    • 2 tbsp vegetable oil
    • 1 clove garlic minced
    • 1 inch ginger minced
    • 1 red bell pepper in cubes
    • 2 scallion only green part, sliced in 1" pieces

    Stir-Fry Sauce

    • 2 tbsp soy sauce
    • 3 tbsp rice vinegar
    • 1 tbsp sugar
    • 1 tsp gochujang
    • 1 tsp cornstarch
    • 1 tbsp water

    Instructions
     

    • Rice: Cook the rice according to the package instructions. → I only cook my rice in a rice cooker! Makes truly the best rice!
    • Toast peanuts in a wok without oil for 5 minutes until golden brown. Set aside.
    • Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Cut the tofu into cubes and toss them with 1 tbsp cornstarch.
    • Heat a wok with one tablespoon of oil over high heat, add the tofu, and fry for 5-10 minutes until crispy. Set aside.
    • Add one tablespoon of oil, garlic, and ginger to the wok, stir-fry for 1 minute.
    • Add bell pepper and scallion, stir-fry for 2 minutes.c
    • Mix all sauce ingredients in a small bowl and add it to the wok. Cook for one minute until slightly thickened.
    • Stir in tofu and peanuts. Serve over rice!

    Notes

    Gochujang: Is a spicy, fermented Korean chili paste. It consists mainly of glutinous rice, fermented soybeans, and chili. It’s available in the Asia Shop. The recipe also works without gochujang (if you can’t find it) and can be substituted with sriracha, sambal oelek, or chili oil.
    Leftovers can be stored for up to 3 days stored in an airtight container in the refrigerator.
    Reheat in a pot over medium heat or in the microwave.

    Recommended Products

    Non-Stick Wok

    Nutrition

    Nutrition Facts
    Vegan Kung Pao Tofu
    Amount Per Serving
    Calories 804 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 2g13%
    Trans Fat 0.01g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 6g
    Sodium 69mg3%
    Potassium 432mg12%
    Carbohydrates 137g46%
    Fiber 12g50%
    Sugar 13g14%
    Protein 36g72%
    Vitamin A 1983IU40%
    Vitamin C 99mg120%
    Calcium 268mg27%
    Iron 8mg44%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Let us know how it was!

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