Spicy Vegan Kung Pao Tofu

Vegan NO FRY Kung Pao Tofu has become one of my go to takeout recipes. I used to NEVER like this dish when I ordered takeout, but when I experimented and made my own..I was in love! My Kung Pao tofu is so flavorful with a nice spicy kick to it.

Do I have to use tofu?

Nope 🙂 you can use any meat substitute of your choice; this recipe goes really well with soy curls or even crispy baked cauliflower as well!

Does the tofu get soft after pouring the sauce over it?

There are certain steps to make sure you pay close attention to if you want to avoid soggy tofu. Make sure you coat the tofu completely in the batter (the more, the better) and bake them for the exact amount – you want to make sure the tofu is crispy.

Once you add the sauce into the pan, you want to make sure you keep mixing on low until the sauce begins to thicken – that’s where the corn starch helps.

Do I have to bake it?

If you want this to be completely oil free, then you can bake it or air fry it – either way works really well. If you are not concerned about making this oil free, then you can pan fry it as well.

What kind of tofu should I use?

Whenever you are baking tofu, you want to make sure you use extra firm tofu. You also want to make sure you are pressing your tofu PRIOR to cutting – this removes all the extra moisture and will make sure the tofu is nice and crispy when you bake it.

Other takeout recipes you’ll LOVE

Vegan Wonton Soup

Takeout Saucy Teriyaki Noodles

Vegan Drunken Noodles

Vegan Mongolian ‘Beef’ with soy curls

Vegan Orange Tofu – NO FRY

Vegan Sesame Tofu

Vegan Steamed Dumplings

Vegan Stir Fry Noodles

Print Recipe

Spicy Vegan Kung Pao Tofu

Author: admin Courses: Entrees, Main, Takeout Recipe Keys: Gluten Free Oil Free/No Added Oil Vegan Vegetarian

Description

Ingredients

For the tofu:

• 1 block extra firm tofu (pressed and cut into cubes)
• 1 tbsp rice vinegar
• 2 tbsp tamari
• 2 cloves minced garlic
• 2 tbs corn starch
• 1 tsp red chili paste

For the sauce:

• 1/2 cup veggie broth
• 1/2 cup tamari
• 2 tbsp hoisin sauce
• 2 tbsp coconut sugar
• 2 tbsp rice vinegar
• 2-3 tbsp corn starch
• 2 cloves minced garlic
• 1 tsp red chili paste

To saute:

• 1 red bell pepper - chopped
• 1/4 - 1/2 cup peanuts
• 5-6 dried red chilies
• 1 clove minced garlic
• 3 green onions - chopped

Ingredients

Servings

• tofu
• tamari
• rice vinegar
• garlic
• corn starch
• red chili paste
• coconut sugar
• rice vinegar
• hoisin sauce
• veggie broth
• corn starch
• bell pepper
• peanuts
• green onion

Instructions

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1. Preheat oven to 425º and line a baking sheet with nonstick parchment paper.

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2. Start by pressing your tofu to remove all the excess moisture, this will help make sure your tofu comes out crispy when you bake it. Cut into your desired shape (I cut it into bite sized cubes)
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3. To the tofu, add the corn starch, rice vinegar, Tamari, minced garlic, and chili paste. Mix well to make sure the tofu is evenly covered in the mixture
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4. Transfer the tofu to the baking sheet in one even layer. Bake at 425º for 20-25 minutes
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5. While the tofu is baking, make the sauce. Combine all the sauce ingredients into a bowl or pitcher and mix well - set aside.
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6. In a hot sauté pan or wok, add chopped red bell pepper and sauté for 1-2 minutes. Add peanuts, dried red chilies, and minced garlic. Sauté for 4-5 minutes or until bell pepper is soft

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7. Add baked tofu and mix.
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8. Add sauce into the pan and mix well - cook until sauce is slightly thickened.
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9. Garnish with green onions and serve over rice or noodles. Enjoy!
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