Vegan Kung Pao Tofu
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 Asain dish explodes with flavor.
Servings: 6 servings
Calories: 192kcal
Ingredients
Kung Pao Tofu
- 14 ounces extra frim tofu pressed
- 2 cups cooked brown rice 1 cup dry
- 1 small white onion cut into slivers
- 2 cloves garlic minced
- ½ inch ginger Ginger, grated
- 8 ounces mushrooms sliced
- 1 bunch asparagus tough ends removed and cut into bite-sized pieces
- ½ cup purple cabbage shredded
- 1 red bell pepper cut into bite-sized chunks
- 1 cup snow peas cut in halves
- 1 bunch green onions sliced (garnish)
Kung Pao Sauce
- ½ cup soy sauce or Tamari
- ⅓ cup rice vinegar
- 2 Tablespoons maple syrup or date syrup
- ½ inch grated ginger
- 2 cloves garlic minced
- 2 teaspoons hot chilii sauce add ¼ of a teaspoon at a time and taste
- 1 teaspoon red pepper flakes add ¼ teaspoon at a time and taste
- 3 Tablespoons vegetable broth mixed with 1 teaspoon arrowroot powder
Instructions
Kung Pao Sauce
- Combine vegetable broth and corn starch by wishing together in a small bowl.
- Set aside.
- In a small saucepan, combine the remaining ingredients.
- Heat on medium-low until heated through.
- Then, add vegetable broth/corn starch mixture.
- Stir.
- The sauce will thicken as it heats.
- Remove from heat.
Prepare Tofu
- Press the tofu if using firm tofu. If using extra firm or sprouted tofu, skip pressing.
- Marinate the tofu with ½ Kung Pao Sauce in a safe refrigerator container overnight (for best results)
- Cook tofu in an air-fryer, oven, or skillet.
- Return tofu to a container with leftover tofu marinade for additional flavors after cooking.
- Set aside, or refrigerate until ready to use.
Air-fried Tofu
- 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.
Sauteed 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.
Rice and Vegetables
- Prepare the brown rice following the directions provided.
- Set 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.
Serving
- 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 remaining sauce on the side
Notes
- Prepare the marinade ahead of time to marinate the tofu overnight.
- Air-frying the tofu in advance and returning to the leftover marinade provides additional flavor and is a time-saving tip.
- Making the brown rice ahead also allows for 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 sauce after cooking for crips and tasty vegetables.
- If making Kung Pao Vegetables only, double the amount of vegetables and omit the tofu.
- Add cashews as an added garnish.
Nutrition
Calories: 192kcal | Carbohydrates: 32g | Protein: 12g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1189mg | Potassium: 627mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1615IU | Vitamin C: 47mg | Calcium: 81mg | Iron: 4mg