Vegan Kung Pao Tofu

This vegan Kung Pao Tofu recipe combines marinated tofu and wok stir-fried vegetables served on brown rice with a sweet and spicy flavor. Or, double the veggies and omit the tofu for Kung Poa Vegetables. Either way, this tasty Asian dish explodes with flavor.

As many of you know, I love Asian food. So, after eating Kung Pao Tofu at one of my favorite Chinese restaurants, I made my healthy version at home. This Kung Pao Tofu Recipe is loaded with Kung Pao vegetables in a light Kung Pau sauce served with brown rice. 

Jump to:

• Cooking Vegan Chinese Food at Home
• Kung Pao Tofu Ingredients
• Kung Pao Tofu Ingredient Substitutions
• Kung Pao Sauce Ingredients
• Kung Pao Sauce Ingredient Substitutions
• How to Make Kung Pao Tofu Recipe
• Cooking Options
• How to Make Kung Pao Vegetable
• Serving Suggestion
• Recipe FAQs
• Tips:
• Yummy Vegan Asian Recipes
• 📖 Recipe
• 💬 Reviews

Most Asian restaurants use oil, so I always try to master my version of vegan Chinese recipes at home. For those who don't enjoy tofu, skip it and only make Kung Pao Vegetables. However, my vegan Kung Pao sauce with vegetables or tofu is oil-free and delicious. 

Cooking Vegan Chinese Food at Home

If you love Chinese food but struggle with finding healthy Chinese restaurants or takeout, you can enjoy, consider making healthy Asian recipes at home. Some of our favorites include:

• General Tso Cauliflower
• Sweet and Sour Tofu
• Ramen Noodle Salad
• Asian Style Green Beans
• Tofu Banh Mi
• Banh Mi Bowl
• Chinese Chicken Salad
• Creamy-Ramen-Noodle-Soup

Whenever I stir fry vegetables in a wok, I do it quickly, in a dry wok without any sauce. As a result, the vegetables remain crisp. However, if I add the sauce while stir-frying, the vegetables get soggy and bogged down by the sauce. 

Kung Pao Tofu Ingredients

Although any vegetable combinations work with this recipe, I love various colors and textures when choosing my vegetables. 

• Extra Firm Tofu (Optional): I prefer extra firm or sprouted tofu, so I can skip pressing the tofu. This is a huge time-saver. Although this recipe is called Kung Pao tofu, skipping the tofu and making the vegetables, sauce, and rice is just as delicious.
• White Onion: White onion has a strong flavor. However, it sweetens when cooked in the wok.
• Garlic: I prefer using fresh garlic, whenever possible.
• Ginger: Fresh ginger is the key to delicious vegan Chinese recipes at home. For those who struggle with keeping it fresh, consider freezing it.
• Mushrooms: Mushrooms add a level of texture and meatiness to recipe.
• Asparagus: Asparagus adds a fresh and hearty green presence.
• Red Cabbage: Red cabbage adds a particular crunchy component to the dish.
• Red Bell Pepper: Red bell pepper adds color as well as a sweet flavor to the vegetable combination.
• Snow Peas: Snow peas are slightly tender — yet crisp — sweet peas. They are also tender yet crisp but have a sweeter flavor profile.
• Green Onions (garnish): Green onions are served raw on this dish as a garnish.
• Cooked brown Rice: I like to serve this Kung Pao Tofu Recipe with brown rice.
• Sesame Seeds (garnish): Sesame seeds add a toasted flavor and crunch to the top of the stir fry.

Kung Pao Tofu Ingredient Substitutions

• Chickpea tofu offers a soy-free option to soy tofu. Or skip teh tofu, and enjoy Kung Pao Vegetables instead.
• Yellow onion is similar to white onion in flavor.
• Choose any vegetable combinations you enjoy. Add spinach or greens such as collard greens. Carrots are also an excellent addition.
• For a fresh garlic substitute, replace with minced garlic: Use ½ teaspoon of jarred minced garlic in place of each clove. Or, garlic flakes: Also called dehydrated (or dried) minced garlic, use ½ teaspoon of garlic flakes in place of each clove.
• Use ¼ teaspoon of ground ginger for every 1 tablespoon of fresh ginger called for in a recipe. 

Kung Pao Sauce Ingredients

• Soy Sauce: I prefer using low-sodium soy sauce.
• Vegetable Broth: I buy no sugar, low sodium vegetable broth in bulk at Costco.
• Rice Vinegar: Rice vinegar has a sweet yet acidic flavor profile.
• Chili Paste: Gochujang Sauce is generally used in making Kung Pao tofu and sauce; however, if you don't like spicy, switch it up and use sweet chili sauce instead.
• Maple Syrup: Maple syrup gives the sauce a sweetener.
• Ginger: I prefer using fresh ginger in Asian recipes.
• Garlic: Fresh garlic is also preferred for the best flavor.
• Arrowroot Powder: Arrowroot powder thickens the sauce on the stove as it cooks.

Kung Pao Sauce Ingredient Substitutions

• Tamari or liquid aminos are gluten-free options for soy sauce in recipes.
• Yondu is an excellent alternative to vegetable broth, soy sauce, or vegan fish sauce in vegan cooking.
• Champagne vinegar is similar to rice vinegar.
• Any hot sauce replaces Gochujang in recipes. Or, use sweet chili sauce for a non-spicy option.
• Corn starch is an excellent substitute for arrowroot powder.

Not only is the Kung Pao sauce used as the tofu marinade, but it also serves as the sauce for the rest of the dish after cooking. 

How to Make Kung Pao Tofu Recipe

• First, press and marinate the tofu in half of the Kung Pao Sauce. For the best results, I suggest marinating overnight for optimal flavor. 
• You do not need to press the tofu if using extra-firm or sprouted tofu. Dry it off and cut accordingly.
• Once marinated, choose how to cook the tofu. 

Cooking Options

Air-Fried Tofu

• Follow the same pressing and marinating process. 
• Set air fryer temperature at 375 degrees
• Cook 10-15 minutes, shaking the basket a couple of times through the cooking process.

Baked Tofu 

• Preheat the oven to 400 degrees.
• Place cut or uncut tofu on a silicone baking mat  or parchment paper
• Cook for 15 minutes
• Remove from oven and flip tofu over; cook for an additional 15 minutes.

Sautéed Tofu

• Heat a large non-stick skillet to medium-high.
• Add the tofu pieces with a little of the marinade.
• Saute, moving the pieces around with a spatula, adding small amounts of the marinade as it cooks to prevent it from sticking.
• Cook a total of 20 minutes.  

How to Make Kung Pao Vegetable

• Prepare the brown rice following the directions provided.
• Set the rice aside.
• Heat a dry wok to medium-high.
• Add the onion, garlic, ginger, and mushrooms.
• Cook until onions are translucent and the mushrooms begin to brown.
• Now, add the remaining vegetables.
• Toss the vegetables while cooking for about 5-7 minutes using a wooden spoon.
• Remove from the heat.
• Add ¼ of the remaining sauce and toss to coat the vegetables.

Do not cook the vegetables in the sauce; this is why people get soggy vegetables in stir-fries. No one likes soggy vegetables.

Serving Suggestion

• Place the brown rice on the base of a platter or in individual bowls.
• Drizzle with a bit of sauce.
• Add the vegetables and tofu to the platter.
• Sprinkle with green onions and sesame seeds.
• Serve the remaining sauce on the side.

Recipe FAQs

Tips:

• Prepare the marinade ahead of time to marinate the tofu overnight. 
• Air-frying the tofu in advance and returning to the leftover tofu marinade provides additional flavor and is a time-saving tip. 
• Making the brown rice ahead of time also allows quick and easy meal preparation.
• Add chili paste and red pepper flakes in small amounts, taste, and then add more for personal preference. 
• Stir fry the vegetables in a dry wok and add the sauce for crips and tasty vegetables after cooking.
• If making Kung Pao Vegetables only, double the amount of vegetables and omit the tofu.
• Add cashews as an added garnish.
• Again, if preparing this dish without the tofu, I suggest doubling the amount of vegetables to replace the tofu. 
• Since Kung Pao sauce is generally spicy, I suggest adding the pepper flakes and chili paste in small amounts for personal preference.
• At my house, we love it hot. Even though Kung Poa Tofu is considered a spicy dish, it doesn't have to be!
• So, if you prefer less spicy sauce, always begin with some spice. You can always add more spice, but you can't remove it once it's added).

If you love vegan Chinese food, try this vegan Kung Pao Tofu Recipe, or skip the tofu and enjoy Kung Pao vegetables.

Yummy Vegan Asian Recipes

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