The Best Vegan Kung Pao Tofu

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The best vegan kung pao tofu recipe is my vegan take on the classic Kung Pao Chicken recipe. I’ve made some daring twist and taken a few liberties, and it turned out a triumph. Because I’m a sauce person, I added extra sauce – which in my humble opinion makes this recipe even better.

I adore Kung Pao Tofu, but for me, I always crave a little more sauce. Something to bind everything together and add that extra layer of deliciousness. If you’re a sauce lover like me, you’re in luck…because this sauce is absolutely divine. It’s loaded with flavors from the creamy peanut butter, to the naturally slightly sweet coconut milk that add a whole new dimension of taste. I can’t get enough of this.

My family are all very skeptical of tofu – if anyone even mentions the word, they are usually running for the door. But I decided to come up with a super tasty recipe that would make them love tofu. After some consideration, I came up with this recipe and served it to the most skeptical family members. I figured, If I could convince them it was good, then everyone else would be easy.
This recipe not only passed the test, it also got the stamp of approval and was quickly devoured.

Getting the tofu right

There’s a trick to getting tofu right. The first couple of times I made dinners with tofu, I wasn’t impressed. Little did I know, that I wasn’t impressed because I was cooking tofu wrong.
Well, lesson learned and now tofu is one of my favorite easy and healthy meat substitutes. It can almost mimic any type of meaty flavor you want, just add the right spices and cook it in the right way, and it always turns out amazing.

Cooking tofu:

To get the deliciously flavor packed tofu bites, that are crispy on the outside and tender on the inside, you first need to press the tofu. If you’re into fancy kitchen gear, you may already own a tofu presser, but if you don’t, fear not. I make tofu all the time simply by using a skillet with 1-2 cans of beans placed in it to press the tofu.
Here’s how it’s done:
Lay your firm tofu on a clean paper towel and cover it with one more clean paper towel. Place the skillet on top of the tofu and add 1-2 cans of beans (or a few books can also do just fine). Let the tofu be pressed like that for 20 minutes.
It removes the excess liquid in the tofu, and makes it easier to cook just the way you want.
After pressing the tofu for 20 minutes, it’s ready to cook. Just remove the skillet and the paper towels and it’s ready to use.

What’s great about the best vegan kung pao tofu recipe:

  • Super easy to make
  • Meal prep friendly – make it in advance and freeze it for later
  • Delicious and loaded with flavors
  • Packed full of healthy and balanced nutrients
  • Loaded with protein

Serving the best vegan Kung Pao Tofu

I like to serve my vegan kung pao tofu with a side of jasmin rice or sometimes bulgur or quinoa if I want to mix it up.

How to cook The Best Vegan Kung Pao Tofu recipe:

Instructions

Preparing the tofu:

  • Start by laying the tofu on a clean paper towel and cover it with one more paper towel. Place a heavy skillet on top of the tofu and let it sit under pressure for 20 minutes.
  • Once the tofu is ready, remove the skillet and paper towels, and cut the tofu into cubes.
  • Next, mix the corn starch and spices in a mixing bowl and add the tofu cubes. Mix together until the tofu is completely covered.

Cooking:

  • Heat coconut oil in a large skillet and add the chopped vegetables, onion and garlic. Let the vegetables cook while stirring occasionally for a few minutes.
  • Season with soy sauce, sambal oelek chili paste, hoisin sauce and salt. Next add the coconut milk and let the dish simmer while you cook the tofu.
  • Heat a tablespoon coconut oil in a skillet and carefully add the coated tofu cubes. Let the tofu cook at medium high heat until golden brown and crispy on all sides.
  • Once the tofu is cooked, add them to the vegetables and serve. Garnish with a few spring onion slices and salted peanuts and enjoy.

The best Vegan Kung Pao Tofu

The best vegan kung pao tofu recipe is my vegan take on the classic Kung Pao Chicken recipe. Think crispy, savory tofu with a delicious peanut butter sauce and a hint of spices. It's so good and so easy to make – plus it's meal prep friendly.
Course Dinner, Vegan Dinner
Cuisine Chinese
Keyword vegan
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 Servings
Author Simone – Munchyesta.com

Ingredients

  • 1 pack Firm Tofu
  • 1 Red Bell Pepper Diced
  • 1 Yellow Bell Pepper Diced
  • 1 Red Onion Diced
  • 1 Zucchini Sliced
  • 3 cloves Garlic Finely chopped
  • 1 can Coconut Milk
  • 2 tbsp Peanut Butter
  • 2 tbsp Soy Sauce
  • 1 tbsp Hoisin Sauce
  • 1 tbsp Sambal Oelek Chili paste or another hot chili paste
  • Pinch of salt
  • 1 tbsp Coconut Oil or Olive Oil

Tofu Coating

  • ½ cup Corn Starch
  • 2 tsp Smoked Paprika
  • Pinch of Chili Powder
  • 1 tsp Garlic Powder
  • Pinch of Salt

For Garnish

  • ½ cup Salted Peanuts
  • 1 Spring Onion Chopped

Instructions

Preparing the tofu:

  • Start by laying the tofu on a clean paper towel and cover it with one more paper towel. Place a heavy skillet on top of the tofu and let it sit under pressure for 20 minutes.
  • Once the tofu is ready, remove the skillet and paper towels, and cut the tofu into cubes.
  • Next, mix the corn starch and spices in a mixing bowl and add the tofu cubes. Mix together until the tofu is completely covered.

Cooking:

  • Heat coconut oil in a large skillet and add the chopped vegetables, onion and garlic. Let the vegetables cook while stirring occasionally for a few minutes.
  • Season with soy sauce, sambal oelek chili paste, hoisin sauce and salt.
    Next add the coconut milk and let the dish simmer while you cook the tofu.
  • Heat a tablespoon coconut oil in a skillet and carefully add the coated tofu cubes. Let the tofu cook at medium high heat until golden brown and crispy on all sides.
  • Once the tofu is cooked, add them to the vegetables and serve.
    Garnish with a few spring onion slices and salted peanuts and enjoy.

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