The Spruce / Stephanie Goldfinger
Although kung pao is usually made with chicken, you can use tofu to create a very similar vegetarian and vegan version of this Chinese Szechuan dish. All of the same seasonings are used, including sesame oil, red pepper flakes, soy sauce, and garlic, creating a spicy and flavorful sauce. This vegetarian kung pao tofu recipe also calls for lots of healthy vegetables including snow peas, bok choy, cabbage, and mushrooms, making for a colorful and nutritious dish. Serve this Szechuan-style Chinese kung pao tofu recipe over rice.
Traditional kung pao recipes are very spicy and include chili peppers and Szechuan peppercorns. This version utilizes red pepper flakes and hot sauce to develop some heat, but feel free to use the peppers if you like.
Ingredients
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1 pound firm or extra firm tofu (pressed and cut into bite-sized cubes)
For the Marinade:
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3 tablespoons vegetable broth
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1 tablespoon freshly squeezed lime juice
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2 tablespoons soy sauce (or tamari to keep it gluten-free)
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1 tablespoon sesame oil
For the Stir-Fry:
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2 tablespoons sesame oil
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1 medium onion (diced)
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1 red bell pepper (diced)
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1/4 teaspoon red pepper flakes
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1/2 cup sliced mushrooms
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1 tablespoon minced fresh ginger
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1 small bok choy (chopped)
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1/4 cup vegetable broth
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1/2 cup snow peas
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1/2 small purple cabbage (sliced thin)
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1 tablespoon chopped fresh parsley
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1 teaspoon hot sauce
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Salt and pepper to taste
Steps to Make It
Marinate and Bake the Tofu
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Gather the tofu and marinade ingredients.
The Spruce / Stephanie Goldfinger
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Make the marinade: Combine the vegetable broth, lime juice, soy sauce, and sesame oil in a bowl.
The Spruce / Stephanie Goldfinger
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Add the tofu and allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.
The Spruce / Stephanie Goldfinger
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Preheat the oven to 375 F. Grease a baking sheet or cover with aluminum foil.
The Spruce / Stephanie Goldfinger
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Bake the tofu for 15 minutes, turning once. Set aside.
The Spruce / Stephanie Goldfinger
Cook the Stir-Fry
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Gather the remaining ingredients.
The Spruce / Stephanie Goldfinger
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In a large skillet or wok over medium-high heat, heat the sesame oil.
The Spruce / Stephanie Goldfinger
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Add the onion, bell pepper, red pepper flakes, mushrooms, and ginger and saute for 3 to 5 minutes, stirring frequently.
The Spruce / Stephanie Goldfinger
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Add bok choy and vegetable broth and cook for 3 to 5 more minutes.
The Spruce / Stephanie Goldfinger
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Add the cabbage and snow peas.
The Spruce / Stephanie Goldfinger
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Reduce the heat to low and add the tofu and remaining ingredients.
The Spruce / Stephanie Goldfinger
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Cook until just until combined and heated through.
The Spruce / Stephanie Goldfinger
Tips
- Like most vegetarian tofu recipes, this tofu recipe will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings it is cooked with.
- If you need this recipe to be gluten-free as well as vegan, use tamari in place of the soy sauce and double-check that your vegetable broth is gluten-free.
- Sesame oil has a lower smoke point compared to vegetable oil, so be mindful when heating it up so it doesn't burn.
Nutrition Facts (per serving) | |
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355 | Calories |
22g | Fat |
26g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings: 3 | |
Amount per serving | |
Calories | 355 |
% Daily Value* | |
Total Fat 22g | 29% |
Saturated Fat 3g | 17% |
Cholesterol 0mg | 0% |
Sodium 536mg | 23% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 9g | 31% |
Total Sugars 13g | |
Protein 22g | |
Vitamin C 178mg | 890% |
Calcium 613mg | 47% |
Iron 6mg | 31% |
Potassium 1167mg | 25% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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