• Skip to main content
  • Skip to primary sidebar
Veggies Don't Bite
menu icon
go to homepage
  • Easter
  • Recipes
  • Shop
  • Resources
  • Portfolio
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Easter
    • Recipes
    • Shop
    • Resources
    • Portfolio
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home ▸ Vegan Main Dishes

    Vegan Kung Pao Tofu

    Last modified: October 17, 2022. Originally posted: October 16, 2022 By Sophia DeSantis

    As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe Print Recipe
    Collage of Kung Pao tofu being put together in a white baking dish, then baked and then served in a dark bowl over white rice with overlay text.
    A grey towel twisted up next to a dark blue bowl with Kung Pao tofu inside over white rice.

    This kung pao tofu recipe is easy, takes minimal prep time and makes a perfect healthy weeknight dinner! This version is also vegan and gluten free.

    This recipe is super versatile allowing you to change up your veggies and what you serve it with. Eat it alone or alongside another Asian dish for a themed dinner!

    Front view of a dark blue bowl with white rice topped with Kung Pao tofu and sprinkled with green onions next to a grey towel.
    Click here to subscribe

    This post was sponsored by Rubbermaid but the content and opinions expressed are fully my own.

    We serve kung pao tofu in a variety of ways. Sometimes it's plain white or brown rice, sometimes we mix in some cauliflower rice and then other times it's over vegan fried rice!

    Kung Pao vs General Tso

    Kung Pao is a dish made with spicy peppers, vegetables, peanuts, and usually chicken. It originated in the Sichuan province of China, and is more spicy and nutty than General Tso recipes.

    General Tso, whether it be chicken or another protein, is actually a Western creation inspired by Asian flavors. It's usually saucier than kung pao, and has more of a sweeter flavor.

    Ingredients

    When it comes to Chinese tofu recipes, Kung Pao tofu is probably our favorite! This dish was inspired by the classic recipe; however, instead of chicken this recipe uses tofu to make it vegetarian, and even vegan, friendly.

    • Extra-firm tofu
    • Tamari or soy sauce
    • Cornstarch
    • Red bell pepper 
    • Green bell pepper 
    • Green onion 
    • Garlic cloves
    • Dried red chilies, optional for spice
    • Roasted unsalted peanuts
    • Drizzle of sesame oil 

    For the Sauce:

    • Veggie broth
    • Tamari or soy sauce
    • Hoisin sauce
    • Maple syrup
    • Dry sherry, or a dry white wine
    • Balsamic vinegar
    • Sesame oil
    • Ground ginger
    • Crushed red pepper , reduce or omit for less spice
    • Cornstarch
    Top view of veggies, peanuts, cornstarch, tofu, and seasonings in measuring spoons and bowls.

    How to Make Kung Pao Tofu

    1. Press and cut the tofu.
    2. Coat with the Tamari/soy sauce and cornstarch.
    3. Spread the seasoned tofu in a baking dish meant for high heat, like the Rubbermaid DuraLite series.
    4. Add the veggies and bake.
    5. Make the sauce.
    6. Pour the sauce over the tofu and veggies and bake some more.
    7. Mix in the peanuts.
    8. Serve with rice, more green onions and you can even add other veggies if you want!
    Top view of a glass measuring cup with a brown liquid inside and a whisk in it.
    Top view of a glass bowl with pieces of tofu inside on a dark surface.
    Spoon in a glass bowl of cut tofu pieces with cornstarch on them sitting on a dark surface.
    A white baking dish with pieces of tofu covered in a cornstarch coating next to a glass bowl of them.
    A glass bowl with cut green and red peppers and dried chilies inside and a spoon in it.
    A white baking dish with squares of tofu topped with cut pieces of bell pepper next to a glass bowl of pepper pieces.
    Grey oven mitts holding a white baking dish with baked pieces of tofu, red and green bell peppers.
    Grey oven mitts holding a white baking dish with baked tofu and red and green bell peppers and a brown sauce over them.
    Cut pieces of tofu with red and green bell peppers and a thick brown sauce inside being held by grey oven mitts.
    A Kung Pao tofu dish with red and green bell peppers mixed with peanuts baked in a white dish and held by grey oven mitts.
    Two hands holding a dark bowl that has Kung Pao tofu over white rice inside and a grey towel under it.
    A fork getting a bite of Kung Pao tofu and white rice from a dark bowl next to a grey towel.

    Make sure you are using a high heat baking dish to get the best texture. I use the Rubbermaid DuraLite™ Bakeware because they are safe for up to 550⁰F!

    While this recipe bakes at 450⁰F, this bakeware is formulated to stand high heat and gives a fantastic texture to the end result.

    What to Serve with Kung Pao Tofu

    This can be served all on its own, but we love serving it over a base or along with other Asian inspired recipes:

    • Rice, either white or brown rice (learn how to cook rice here!) or even fried rice
    • Cauliflower Rice is another good option, even if you just mix a little into regular rice
    • Noodles
    • We also like to serve this with even more vegetables like broccoli, mushrooms and carrots.
    • Vegan Thai Coconut Curry Soup
    • Green salad with Japanese Carrot Ginger Salad Dressing
    • Orange Cauliflower 'Chicken'
    • Vegan Mushroom Lettuce Cups
    • Homemade Vegan Sushi
    • Vegan Stir Fry Noodles

    Preparation Tips

    • Make sure to cut the tofu into evenly sized chunks so they bake at the same rate.
    • Pressing the tofu helps to make it extra crispy, as well as absorb more flavor.
    • Any type of dried chilies will do, just try to find some that are similar in size.
      • Or, substitute crushed red pepper flakes for the dried chilies, start with ½ teaspoon since you use these in the sauce too.
    • To make this recipe mild, completely leave out the chilies.
    • If you are gluten free make sure to check the label if your hoisin sauce. I like the gluten free one from Lee Kum Kee.
      • If you can't find hoisin sauce you can try equal amounts of molasses and bbq sauce to make a similar flavor.
    • Sherry helps to capture the classic flavor, but you can leave it out or use white wine instead.
    • You can also reduce the sauce by half the sauce if you don't want it too overwhelming in flavor.
    • We prefer to use fresh veggies, but frozen veggies work too.
      • Do not defrost before baking.
      • You may need to cook them for a few extra minutes.

    Meal Prep Tips

    Prepare this vegan kung pao recipe in advance for an easy dinner!

    • Press and cut the tofu, then mix it with the sauce and cornstarch up to 24 hours in advance.
    • Wash and chop the veggies up to 3 days ahead of time.
    • Mix up the sauce up to 3 days early.
    • If you're serving with rice or noodles you can also cook those in advance (rice freezes awesome!)
    • You can even follow the directions up to the first round of baking and store it in the baking dish in the refrigerator for up to 24 hours. This is where Rubbermaid’s new DuraLite™ Bakeware comes in handy, store AND bake in one!
    • On the day of take the dish out of the refrigerator about 15-20 minutes before baking so it can start to come to room temp, then follow the remaining directions.
    Top view of a dark blue bowl with white rice and Kung Pao tofu inside next to a white baking dish of it on a dark surface.
    A stacked pile of white baking dishes in different sizes sitting on a dark surface.

    Storage Suggestions

    Whether you're meal prepping or storing leftovers, these Rubbermaid DuraLite™ Bakeware are a life saver! Instead of one dish to bake (or broil!), one dish to store, one to reheat, and even another for freezing, you have them all rolled into one!

    Here's a few reasons why I'm obsessed:

    • They use a revolutionary type of glass that can withstand high heat. I'm talking oven and broiler safe up to 550⁰F! (Most glass bakeware sets are only good up to 450⁰F.)
    • Safe for clumsy people since they're break and chip resistant!
    • Thankfully they are nestable which saves precious space in your cabinets, and they stack easily in the fridge to save space there too!
    • Good to use in the microwave, freezer and can be washed in the dishwasher!
    • AND they're pretty enough to double as serving dishes as well!

    If you end up with leftovers, or want to completely make the recipe to save for an easy meal, here is how to store this kung pao tofu recipe:

    • Place in a container, if you're using the Rubbermaid DuraLite™ Bakeware you can easily pop the lid on, store and reheat in the same dish!
    • Keep in the refrigerator for up to 3-5 days.
    • You can also freeze this recipe for up to 3 months.
    • Reheat in the oven or microwave!
    Top view of a white square baking dish on a dark surface.
    Top view of three small square baking cups on a dark surface.
    A white rectangular baking dish sitting portrait orientation on a dark surface.

    Common Questions

    What is kung pao tofu made of?

    This recipe uses extra firm tofu, dried peppers, vegetables, peanuts, and a variety of sauces and seasonings to create a deliciously spicy dish.

    What is kung pao sauce made of?

    Each recipe varies but most contain soy sauce or tamari, hoisin sauce, a sweetener, and spices.

    Is kung pao spicy?

    Yes, due to the fact that peppers are one of the featured ingredients this recipe is on the spicy side. You can leave out the peppers to make a mild version.

    What does kung pao mean?

    The term translates to "palace guardian", and story has it the name was inspired by an official in the Sichuan province in the 1800s.

    More Easy Tofu Recipes

    Want more plant based recipes that are delicious and can be put together with minimal effort? Check these out:

    • Crispy Baked Tofu Teriyaki
    • Vegan Tofu General Tso
    • Easy Miso Soup
    • Vegan Sushi Bowl
    • Amazing Tofu Sandwich
    • Vegan Egg Scramble
    • Easy Macro Bowl
    Click here to subscribe
    Kung Pao tofu over white rice in a dark blue bowl with a fork in it sitting next to a grey towel.

    Vegan Kung Pao Tofu

    Sophia DeSantis
    This kung pao tofu recipe is easy, takes minimal prep time and makes a perfect healthy weeknight dinner! This version is also vegan and gluten free.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Main Course
    Cuisine Asian
    Servings 4
    Calories 492 kcal

    Ingredients
      

    • 16 ounces extra-firm tofu , cubed and pressed (see note)
    • 2 tablespoons Tamari or soy sauce
    • ¼ cup cornstarch
    • 1 cup red bell pepper , cut into pieces
    • 1 cup green bell pepper , cut into pieces
    • ½ cup green onion , sliced
    • 2 garlic cloves , thinly sliced
    • 5-10 dried red chilies , optional for spice (see note)
    • ½ cup roasted unsalted peanuts
    • Drizzle of sesame oil , or use broth if oil free

    Sauce:

    • ½ cup veggie broth
    • ¼ cup Tamari or soy sauce
    • ¼ cup hoisin sauce , see note
    • ¼ cup maple syrup
    • 2 tablespoons dry sherry , or a dry white wine (see note)
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon sesame oil
    • ½ teaspoon ground ginger
    • ¼ - 1 teaspoon crushed red pepper , reduce or omit for less spice
    • 4 teaspoons cornstarch

    To Serve:

    • 2 cups cooked rice , can also mix in cauliflower rice for an extra veggie boost
    • ¼ cup sliced green onions for garnish

    Instructions
     

    • Preheat the oven to 450°F/ 232°C.
    • Cut the tofu into pieces. You can do squares, rectangles, triangles, or anything else you prefer. Just make sure pieces are all around the same size so that baking time is equal.
    • Put the tofu in a large bowl and drizzle 2 tablespoons of the tamari/soy sauce over the top. Mix well.
    • Next, add ¼ cup cornstarch and mix again. It will get goupy but that’s ok. Some pieces may also fall apart a little if they are too big, so mix carefully. You can also do the tamari/soy sauce and cornstarch in a plastic bag and shake to mix.
    • Add to a baking dish (make sure it is high heat approved, you can also use a parchment lined baking sheet if you don’t have one).
    • Next mix the bell peppers, garlic, green onions and dried chilies (if using) with a drizzle of sesame oil (or broth if oil free) and add add to the baking dish.
    • Bake for about 20 minutes, until tofu is just browning.
    • Meanwhile, whisk all the sauce ingredients in a bowl until the cornstarch is mixed in.
    • When the tofu is done, add the sauce to the baking dish and mix around.
    • Bake for about 15 minutes, until sauce is thickening and bubbling.
    • Take out of the oven and mix in the peanuts.
    • Serve over rice and a sprinkle of green onion.

    Notes

    • Pressing the tofu helps with the end texture and allows the tofu to absorb more flavor.
    • Any dried chilies can work, but make sure they are the smaller sized ones.
    • You can also use crushed red pepper flakes for the dried chilies, start with ½ teaspoon since you use these in the sauce too.
    • Leave out the chilies for a more family friendly meal without spice.
    • Hoisin sauce is found at most grocery stores, I use a gluten free version by Lee Kum Kee. If you can't find it you could try equal amounts of molasses and bbq sauce to make a similar like flavor.
    • You can omit the dry sherry but the flavor will be slightly different.
    • We serve this with other vegetables as well for a veggie filled meal. Broccoli, mushrooms and carrots work well.
    • You can also half the sauce if you don't want it too overwhelming in flavor. 

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 492kcalCarbohydrates: 69gProtein: 19gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0gCholesterol: 1mgSodium: 1194mgPotassium: 711mgFiber: 5gSugar: 24gVitamin A: 1843IUVitamin C: 82mgCalcium: 116mgIron: 3mg

    Nutrition and metric information should be considered an estimate.

    Never miss a recipe!Sign up here and get a FREE quick and easy meal guide!
    A photo of a signature saying Sophia with a blueberry as the letter O
    « The Best Vegan Parmesan Cheese Recipe
    How to Meal Prep Vegetables (& Dinner Ideas) »

    Reader Interactions

    Comments

      Questions or comments? Let me know below! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lyn

      February 27, 2023 at 11:30 am

      I made this yesterday and I liked it, but i guessed on where to add the garlic. I've re-read the instructions several times and yet to see where to add it?

      Reply
      • Sophia DeSantis

        February 27, 2023 at 11:46 am

        Hi Lyn! Just checked and weird it isn't there. Maybe accidentally got erased but added it back in! You add it with the peppers, green onion and chilies. Glad you liked it!!

        Reply
    2. Sarah

      October 20, 2022 at 7:25 pm

      OMG so good! Will definitely be saving this one.

      Reply
      • Sophia DeSantis

        October 21, 2022 at 11:45 am

        It's a new favorite!

        Reply

    Primary Sidebar

    Hi, I’m Sophia and I love food. As a food photographer, plant-based recipe creator, and client-centered health coach, I focus on helping people feel empowered instead of overwhelmed when it comes to overall health and wellness. Let me help you eat more plants!

    More about me →

    Click here to subscribe

    Vegan Easter Recipes

    • Brown bowl on a dark surface with an orange colored hummus dip topped with spices and chopped parsley.
      Roasted Carrot Hummus Recipe
    • A frosted piece of carrot cake on a black plate with shredded coconut on it.
      Incredible Vegan Carrot Cake (Gluten-Free)
    • A blue surface with a grey towel and glass jars on it filled with carrot cake oats and spoons inside.
      Healthy Carrot Cake Overnight Oats
    • A tall glass jar in front of another jar both filled with peach colored smoothies topped with shredded carrots, chopped pecans and coconut.
      Healthy Carrot Cake Smoothie (Vegan)

    Trending Recipes

    • Pile of three pieces of spanakopita on a white plate
      World's Best Greek Vegan Spanakopita
    • Looking for the perfect way to start your day? This vegan oatmeal recipe is the ultimate creamy delicious choice and it comes together in mere minutes! #veganbreakfastrecipes #easymeals
      The Best Creamy Vegan Oatmeal Recipe
    • A collage of a burrito, sandwich, past bowl and taco bowl.
      Easy Vegan Meal Plan For a Week
    • A purple smoothie bowl in a cream bowl topped with fruit, granola and nuts on a dark grey blue towel.
      How to Make a Thick Vegan Smoothie Bowl
    Cookbook cover with a burrito, burger and fries on a white table with a black background

    Amazon | Barnes & Noble

    Footer

    ↑ back to top

    Logos of websites that listed places this site has been featured

    About

    • About Me
    • Privacy Policy
    • Terms of Use
    Click here to subscribe

    Contact

    • Contact
    • Work with me
    • Press

    Copyright © 2013-2023 Veggies Don't Bite