Kung Pao Tofu

Kung pao tofu features crispy tofu, stir-fried veggies and crunchy cashews, all tossed in a rich, tangy-sweet sauce for a fast and flavorful plant-based dinner.

You might also enjoy kung pao beef, kung pao chicken, vegan pasta ragu sauce, eel sauce, vegan samosas, and vegan air fryer no-meat balls.

Why You’ll Love It

Quick to prepare: This dish comes together in under an hour, making it perfect for busy weeknights.
Vegan-friendly: Packed with plant-based protein and no animal products.
Loaded with veggies: A great way to sneak in extra nutrients and color.
Crowd-pleasing: Bold flavors and satisfying textures appeal to vegans and non-vegans alike.
Customizable heat: Adjust the spice level to match your mood or audience.

Vegan Kung Pao Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Tofu: The star of the dish, it soaks up the marinade and crisps up beautifully.
Tamari or soy sauce: Provides a deep, savory umami base.
Lemon juice: Adds acidity to brighten and balance the sauce.
Honey: Sweetens the marinade and complements the salty, tangy flavors.
Olive oil: Used to sauté the tofu and vegetables until golden.
Onion: Adds a mild sweetness and depth to the stir-fry.
Ginger: Gives the dish a warm, peppery zing.
Garlic: Offers aromatic flavor that ties everything together.
Bell peppers: Add color, crunch and natural sweetness.
Broccoli: Boosts the texture and adds green goodness.
Green onion: Brings a mild onion flavor and color.
Cashews: Add richness and a satisfying crunch.
Spices: A touch of chili flakes or Sichuan peppercorns can be added if more heat is wanted.

How to Make Kung Pao with Tofu

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the marinade: Combine tamari, lemon juice and honey in a small bowl.
Prep the tofu: Press, cube and marinate tofu in the sauce for 20 minutes.
Cook the tofu: Sauté tofu in olive oil until crispy and golden.
Sauté aromatics: Cook onion, garlic and ginger until softened.
Add vegetables: Stir in bell peppers, then broccoli, green onion and cashews.
Combine and finish: Add tofu and reserved sauce, then cook until thickened.

Substitutions and Variations

Make it spicier: Add red pepper flakes or chopped dried chilies to the pan.
Swap the protein: Use tempeh or seitan instead of tofu if preferred.
Use different vegetables: Try zucchini, snow peas or baby corn.
Go nut-free: Replace cashews with sunflower seeds or skip them entirely.
Tamari: Swap the tamari for soy sauce if you prefer that.

Serving Suggestions

With rice or noodles: Plain boiled rice, hibachi fried rice or hibachi noodles would be delicious with a vegan kung pao.
More side dishes: Also consider crab cake egg rolls (if you’re not vegan) or some shrimp spring rolls. And some steamed or stir fried vegetables.
Dessert: Finish your meal with this super easy 2-ingredient dragon fruit ice cream or a jiggly Japanese cheesecake.

How to Store Tofu King Pao

Store: Keep leftovers in an airtight container and use within 3 to 4 days.
Freeze: Freezing this recipe changes the texture a little, but it will freeze and be good for up to 3 months.
Thaw: Defrost overnight in the fridge.
Reheat: The best way to warm leftovers back up is in a pan on the stove or in the microwave.