Kick that take-out to the curb and dive into a plate of this savory Vegan Kung Pao. A saucy, Chinese stir fry recipe that will knock your socks off while giving you a light slap of spice. A magical mixture of all the best Asian flavors wrapped up in one, easy recipe.
Course Main Course
Cuisine Chinese
Keyword plant based, tofu recipes, vegan kung pao, vegan recipes
1pinchred chili flakes or a few dried Chinese Tien Tsin red peppers(optional to taste)
Instructions
How to Press the Tofu without a Tofu Press
Drain the tofu from its package and slice in half lengthwise so that you end up with two thinner blocks of tofu.
Use the palm of your hands and squeeze as much water from the tofu pieces without breaking them.
Wrap the tofu in a cotton tea bowl and place on a shallow plate.
Place a cutting board on top of the wrapped tofu and then add a heavy object on top like a cast iron pan or canned tomatoes etc… Allow the tofu to press for at least 30 minutes before using.
Cook the Tofu
Preheat your air fryer to 400”F.
Cut the pressed tofu into half inch cubes and place in a bowl. Drizzle with 1 tablespoon of tamari and using a spatula gently toss to coat well. Sprinkle with the tapioca or cornstarch and give it another gentle toss to coat.
Place the tofu in the air fryer tray without touching each other and air-fry for 10 to 13 minutes until golden to your liking. (I used the Breville smart oven air-fryer, make sure to adjust cooking times for different brands/models).
Alternatively you can pan fry or oven bake the tofu (on a parchment lined cooking sheet) at 425”F for 20 to 25 minutes until crispy around the edges.
Make the Kung Pao
Cut the bell peppers into 1/2 inch cubes and discard the core. Slice the scallions into 1 inch pieces and toss together with the peppers.
Preheat a large wok or cast iron pan over medium high heat. Add a light drizzle of oil and stir fry the peppers and green onions for a few minutes until the begin to soften (use a splash of water for WFPB + Plantricious compliance).
Push the veggies to the side and add a drop of oil in the center, then add the garlic. Cook about 30 seconds until the garlic is fragrant and toss to coat.
The Kung Pao Sauce
In a medium size bowl whisk all of the sauce ingredients together until combined well. Add to the pan with the veggies and bring to a simmer. Cook for a couple of minutes until the sauce starts to thicken.
Add the cooked tofu, drained water chestnuts and peanuts to the pan and give everything a good toss to coat well.
Serve hot over a bed of brown rice garnished with sesame seeds, fresh chili, cilantro, chives or watercress.
Notes
What tofu should I use for kung pao? - You’ll want to make sure and use firm or extra firm tofu, and press it well before cooking.
How to make vegan kung pao "chicken"? - You can use rehydrated soy curls as a meat replacement, just like I did here with our Vegan Chicken + Broccoli, but toss them in the kung pao sauce instead. Super easy!
Is kung pao the same as kung po? - They’re the exact same recipe, they’re just different languages. Kung po is Cantonese while kung pao is Mandarin.
Is kung pao sauce spicy? - In general, this is a spicy dish, but it doesn’t have to be. In this recipe the chili flakes are what add the biggest kick. You can skip them altogether for a mild version.
What’s the difference between hunan, kung pao and szechuan? - although these dishes are similar, they come from different regions, use slightly different sauces, and the tofu is prepared differently. Hunan sauce is thinner and the tofu / "chicken" is fried. Kung pao usually has sauteed /stir fried protein without breading and the sauce is often thicker and served with peanuts. The use of chili oil and garlic are stronger with the szechuan version.
What other ingredients can I add? - Since this is technically a stir fry, you can add the usual broccoli florets, Brussels sprouts, mung bean sprouts, blanched baby bok choy, air fried cauliflower florets, asparagus, smoky tempeh/seitan etc. I love adding water chestnuts tough it's not a classic ingredient in this dish.