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    Home » Recipes » Healthy Recipes » Kung Pao Tofu Recipe

    Kung Pao Tofu Recipe

    Published: Jul 3, 2020 · Modified: Dec 21, 2022 by Sherri · This post may contain affiliate links · Leave a Comment

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    Kung Pao Tofu Recipe in a blue bowl with chopsticks on the side
    Kung Pao Tofu Recipe cooking in a pan

    This Kung Pao Tofu is an easy Chinese stir fry dish that is loaded with flavor but low in calories. It’s the best vegan recipe seasoned packed with vegetables and toasted in a simple homemade brown sauce.

    Chinese takeout is one of our families favorites!  I have mostly made some of our favorite Thai dishes like Chicken Pad Thai  and Bang Bang Shrimp and Pasta.  But I am starting to seek out more of our favorite Chinese recipes to make at home so we can enjoy it more.

    Kung Pao Tofu in a blue bowl with chopsticks

    Table of contents

    • Easy Kung Pao Tofu
    • Variations / Substitutions
    • How to Make this Vegan Kung Pao 
    • Tips:
      • Try these other Asian recipes too:

    Easy Kung Pao Tofu

    This Kung Pao recipe is a great vegan/vegetarian recipe using tofu for the protein source in place of chicken or beef.  It cooks in about 15 minutes after prepping and cutting the veggies.

    The Kung Pao sauce is a fabulous brown sauce that has a tad of sweet and salty flavors.  If you like your sauces a little spicer, you can add a little chili pepper flakes as well.

    I like to serve it over white rice which you can cook while you are sautéing the vegetables.

    This is a great meal prep idea as well.  You can have leftovers for lunch if you make want to make a double batch. It’s so good you will want to have some leftovers!

    Variations / Substitutions

    You can easily substitute in other favorite vegetables like zucchini, broccoli or sugar snap peas as well as garnish with scallions.

    You can also add additional garlic if you are a lover.

    Use tamari sauce or coconut aminos instead of soy suace for a gluten free version

    overhead hot of kung pao tofu in a blue bowl

    How to Make this Vegan Kung Pao 

    Combine soy sauce, rice vinegar and brown sugar in a bowl to make the sauce. Stir to combine and set aside.

    Kung Pao Tufo Ingredients

    Press tofu and remove all excess water then cut into cubes.

    Carefully add the tofu to the sauce and marinate for about 20 minutes.

    Start cooking white rice if planning to serve along side.

    collage tofu being cut, marinaded and cooked in a pan

    Heat the oil in a large pan over medium heat.

    Carefully add the tofu to the pan (saving the sauce on the side) and cook until crispy on all sides.

    Then remove the tofu from the pan and add it back to the sauce and set aside.

    Kung Pao Tofu onions carrots cooking

    Add carrots and onions and sauce until they begin to soften

    Then add the peppers, ginger and garlic and cook for an additional 2-3 minutes or until the peppers begin to get tender.

    spinach green peppers red onions and carrots cooking in a pan

    Add peanuts and tofu and combine all ingredients together.

    Kung Pao Tofu cooking in a pan

    Simmer until the sauce has thickened slightly.

    Serve over rice if desired

    ENJOY!

    Tips:

    • I recommend using extra firm tofu in this recipe.  
    • A very important step to make sure the tofu is nice and crispy is to press as much water out of the block before cutting the tofu into chunks.
    • If you want to say yourself even more time, simply cut all the vegetables the night before and you can have dinner on the table even quicker.
    Kung Pao Tofu cooking in a pan
    Kung Pao Tofu Recipe in a black pan

    Try these other Asian recipes too:

    Spicy Asian Zucchini

    Roasted Bok Choy

    Asian Meatballs

    Thai Spaghetti Squash

    Kung Pao Tofu in a blue bowl with chopsticks

    Kung Pao Tofu

    This Kung Pao Tofu is an easy Chinese stir fry dish that is loaded with flavor but low in calories. It's the best vegan recipe seasoned packed with vegetables and toasted in a simple homemade brown sauce.
    5 from 1 vote
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    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Chinese
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 330kcal
    Author: Sherri Hagymas

    Ingredients

    • 14 ounce tofu extra firm, water pressed out
    • 1 medium green or red bell pepper seeded and diced
    • 1 medium carrot peeled and sliced finely
    • 2 cups fresh spinach roughly chopped
    • 1 large onion sliced
    • ½ cup soy sauce
    • ⅓ cup rice vinegar
    • 2 tablespoons brown sugar
    • 2 tablespoons sesame oil
    • 1 tablespoon ginger minced
    • ½ tablespoon garlic minced
    • ½ cup peanuts

    Instructions

    • Combine soy sauce, rice vinegar and brown sugar in a bowl to make the sauce. Stir to combine and set aside.
    • Press tofu to remove the excess water
    • Then cut to tofu into cubes.
    • Place the cut tofu in the sauce and marinate for 20 minutes.
    • In a large pan, heat the olive oil on medium heat.
    • Carefully remove the tofu from the sauce and add to the pan. Fry until crispy on each side.
    • Remove the tofu and sauce from the pan and set aside.
    • In a large skillet, heat sesame oil over medium heat.
    • Cook onions and carrots until they begin to soften.
    • Add bell peppers, spinach, ginger and garlic.
    • Stir fry for 2-3 minutes until peppers begin to soften.
    • Add peanuts and tofu and combine all ingredients together.
    • Simmer until the sauce has thickened slightly.
    • Remove from heat
    • Serve over rice if desired.

    Notes

    Be sure to press all the water out of the tofu so it stays firm and gets crispy.
    Use tamari sauce or coconut aminos (found to make this recipe gluten-free as well.
    Store in air tight container in refrigerator for up to 3 days.

    Nutrition

    Calories: 330kcal | Carbohydrates: 21g | Protein: 18g | Fat: 21g | Saturated Fat: 3g | Sodium: 1655mg | Potassium: 447mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4886IU | Vitamin C: 46mg | Calcium: 183mg | Iron: 3mg

    Nutritional Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

    More Healthy Recipes

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    Filed Under: Healthy Recipes, Main Dishes

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    Sherri Hagymas leaning on a counter with a white coffee mug

    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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