Happy Lunar New Year, friends! Kung Pao Chicken has been on my mind lately. It’s a spicy, intensely flavoured dish with its roots in Sichuan cuisine but has travelled the world. And now, this version doesn’t even have chicken. Purists hate me. But you’re going to love this vegan Kung Pao Tofu! Click here for the printable recipe.
Video Tutorial for Vegan Kung Pao Tofu
This vegan Kung Pao “Chicken” can be made in about 30 minutes. Start with frying cornstarch-coated tofu until it’s golden on all sides. This step makes the tofu dense and chewy and lets it absorb flavours from the Kung Pao sauce more easily. You can make this dish lower in fat by air frying or baking the tofu. Air fry about 20 – 30 minutes at 360°F or until the pieces develop a crunchy exterior. In the oven, you’ll want to increase the temperature to 375°F and bake for about 30 minutes. However, frying the tofu creates its own distinct flavour. If you want this Kung Pao Tofu to taste like the restaurant-style Kung Pao Chicken, then you will want to fry it.
Remove the tofu from the pan, then fry some whole dried red chillies in the leftover oil. You just want the chillies to turn fragrant but not burn. After 10 – 15 seconds, you can add scallion whites and light green parts and cook until they turn bright. Then, add ginger and garlic, stir-frying so they don’t burn. Finally add the sauce, a mixture of light and dark soy sauce, Chinese black vinegar, sugar (I used maple syrup), broth and cornstarch. The sauce will bubble and thicken quickly; when it does, turn off the heat. Add the tofu and half the scallion greens and fold gently to coat the tofu evenly. Then it’s ready to enjoy over steamed rice, topped with the traditional roasted peanuts or, in my case because I had no peanuts around when I was filming, toasted almonds.
If you’re avoiding gluten, be sure to choose gluten-free soy sauce. Chinese black vinegar contains wheat so substitute with gluten-free balsamic vinegar.
This Kung Pao Tofu is so delicious! The sticky spicy sauce is just a little tangy with a strong soy sauce flavour. Plus the tofu is meaty and delicious and goes perfectly with the crunch of toasted almonds. You’ve got to try this dish! And then take a photo and tag me on Instagram and you might see it in my stories. I love showing your work off. Please let me know if you try this dish and what other Chinese dishes you want to see on this blog! 🙂
Other delicious tofu recipes:
Printable recipe for Vegan Kung Pao Tofu
- 1 x 12oz extra firm tofu
- 1 tablespoon cornstarch
- cooking oil
- 5 dried red chilies
- 2 scallions
- 1 1/2 teaspoons crushed garlic (about 3 cloves)
- 1 teaspoon finely grated ginger (about 1" knob)
- roasted peanuts/almonds
- Cube the tofu into bite sized pieces. Mix with corn starch in a large bowl to coat evenly.
- Mix the sauce ingredients and set aside. Slice the white and light green parts of the scallions into lengths. Chop the green parts roughly and keep the greens apart from the white and light green parts. To decrease the spiciness from the chilies, break them in half to let the seeds fall out. Discard the seeds, keep the rest nearby.
- Heat a couple tablespoons of oil in a large pan over medium high heat. With the oil is hot, add the cornstarch-coated tofu. Fry on all sides until they are golden. Remove the tofu and let it rest on paper towels to absorb excess oil.
- In the same pan, add the deseeded red chilies. Let fry for about 10-15 seconds to become fragrant. Add the scallion whites and light green parts and stir-fry a few seconds until they become bright. Add the garlic and ginger, stir frying for a few seconds so they also become fragrant but do not burn.
- Give the sauce mixture a good stir, then add it to the pan. Lower the heat to medium. When the sauce starts to thicken, quickly add the tofu. Remove the pan from the heat. Add half the scallion greens and fold the sauce over the tofu to coat. The sauce should be mostly absorbed into the tofu. If you'd like a bit more sauce, remove the tofu from the pan first, then add 1/4 - 1/2 cup of vegetable broth. Heat it up until bubbling and the starches left in the pan should thicken up the broth and give you that bit of extra sauce.
- Serve over rice and garnish with roasted peanuts or almonds and the rest of the scallion greens. Enjoy!
- I love using pan toasted almonds for this dish. To make them, heat raw/blanched almonds on a nonstick pan with a little oil over medium heat. When they start smelling fragrant (about 1 minute) toss the almonds. Continue letting them toast, stirring regularly, and remove them from the heat when they become golden brown.
- To make this recipe gluten-free, select gluten-free soy sauce. It may be difficult to find gluten-free dark soy sauce so skip it and adjust with additional soy sauce if desired at the end of cooking. It may also be difficult to find gluten-free Chinese black vinegar. You can substitute with balsamic vinegar for a similar flavour.
- For a lower-fat dish, bake the tofu instead of frying it. Keep in mind, the flavour will be different since frying creates it's own distinct flavour. To bake, skip the cornstarch and give the tofu a light spray of oil instead (or keep it oil free). Bake at 375°F for 30 minutes or until the exterior is crunchy. Or, use an airfryer: air fry at 360° for 20 to 30 minutes.