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My favorite recipes to share are the ones that traditionally call for complicated ingredients… and then I find an easier way to make them. Take this Kung Pao Tofu recipe, for example. Traditional Kung Pao sauce is typically made with Sichuan peppercorns, dried chili peppers, or dried red chilies.
I don’t keep those on hand, and I’m guessing you don’t either.
That’s why you’ll love this Kung Pao Tofu. It’s made with simple pantry ingredients, but still delivers the flavor of your favorite take-out dish.
My local Chinese restaurant serves Kung Pao Chicken with plenty of sautéed green beans, so I did the same here. But you can also use any other veggies you have on hand, whether fresh or frozen!
⭐⭐⭐⭐⭐ Featured Review
“This was so good! I live abroad, and this cured me of my craving for good, NY-style takeout. We all loved it! As a vegetarian I’m always asked if I like tofu, and I always say I only like it deep-fried from a Chinese restaurant. Well, now I love it oven-baked with your recipe that tasted fried! We will definitely be making this again.” – Jillian
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Ingredients for Kung Pao Tofu
- Tofu. Use firm or extra-firm tofu to keep the texture similar to chicken. You can rip the tofu into chunks or slice it into blocks, depending on your texture preference. I buy tofu in the refrigerated section, which I think turns out better than the shelf-stable version.
- Tamari. This is a gluten-free alternative to soy sauce, but you can use regular soy sauce if you prefer. (I don’t use the low-sodium version.)
- Green Beans. This is the veggie my local Chinese restaurant pairs with kung pao sauce, but you can use any other veggies you prefer, like zucchini or bell peppers.
- Arrowroot. This helps thicken the sauce and give it a glossy appearance, but you can also use cornstarch if you have it on hand.
- Maple Syrup. This is my natural sweetener of choice, but you can use honey if you don’t need a vegan recipe.
- Garlic. Fresh garlic helps boost the flavor and makes it taste authentic.
- Crushed Red Pepper Flakes. I always have these in my spice drawer, and they help boost the spice. Kung Pao sauce is known to be spicy; if you prefer a mild spice, start with just a pinch!
- Peanuts. I like to use roasted and salted peanuts for the best flavor. Add these at the end so they stay crunchy.
How to Make Kung Pao Tofu (Step by Step)
- Preheat the oven to 400ºF and cut the tofu into 1-inch cubes. Transfer to a large bowl and add 1 tablespoon toasted sesame oil, 1/2 teaspoon garlic powder, and 1 teaspoon salt; stir well. Then sprinkle on 1 tablespoon of arrowroot starch and toss again.
- Line a large baking sheet with parchment paper and arrange the cubes in a single layer. Bake at 400ºF for 25 to 30 minutes, until the tofu looks crispy on the bottom side. I don’t bother flipping the cubes, but you can halfway through the cooking time if you’d like.
- In a large skillet over medium-high heat, add 1 tablespoon olive oil and sauté 1 pound green beans for 2 to 3 minutes. Add 1/4 teaspoon salt and stir well. Then add 1/4 cup water to the pan (it should immediately start sizzling and steaming) and cover with a lid.
- Lower the heat and cook for 5 to 8 minutes, until the green beans reach your desired tenderness. (I usually cook them for 8 minutes, for a very tender result.) You can use any other veggie if you prefer.
- To prepare the sauce, combine 1/2 cup of water, 3 tablespoons tamari, 1 teaspoon rice vinegar, 1 tablespoon maple syrup, 1 teaspoon toasted sesame oil, 1/2 teaspoon red pepper flakes, garlic, and 2 teaspoons arrowroot starch (or corn starch) in a small bowl or glass measuring cup. Whisk well to mix, then set it aside.
- When the tofu is done baking, remove it from the oven and add it to the pan with the green beans. Add 1/4 cup roasted and salted peanuts, if desired for crunch.
- Pour the sauce over the pan of veggies, tofu, and peanuts. Stir well until the sauce thickens and looks glossy, about 1 to 2 minutes.
- Taste the dish and adjust the seasoning, if needed. You can add more salt to boost the flavor, or a little extra maple syrup for a sweeter taste. Serve warm right away.
Serving & Storage Tips
Serve this stir-fry warm over cooked white rice, topped with sliced green onions and sesame seeds, if you like. Alternatively, serve it with perfectly cooked quinoa for extra protein, or a low-carb base like cauliflower rice.
Storage Tip: Store leftovers in an airtight container in the fridge for up to 5 days. It’s easy to reheat in a skillet again!
Kung Pao Tofu (The Easiest Way!)
Ingredients
Baked Tofu
- 14 oz. block extra firm tofu
- 1 tablespoon toasted sesame oil or olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon garlic powder
- 1 tablespoon arrowroot starch (or corn starch)
Stir-Fry
- 1 tablespoon olive oil
- 1 pound green beans , trimmed & cut into 1-inch pieces
- ¼ teaspoon fine sea salt
- ¼ cup roasted and salted peanuts (optional)
Kung Pao Sauce
- 3 tablespoons tamari (gluten-free soy sauce)
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon maple syrup
- 2 garlic cloves , minced
- ¾ teaspoon crushed red pepper flakes (or less, for a mild spice)
- 2 teaspoons arrowroot starch
Instructions
- Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Cut the tofu into 1-inch cubes, then transfer it to a large bowl. Add in the sesame oil, salt, and garlic powder, and stir well. Then sprinkle on the arrowroot and stir again, until no powder is visible. Arrange the tofu cubes in a single layer on the baking sheet, and bake for 25 to 30 minutes, until the bottom side of the tofu is crispy.
- While the tofu is cooking, add the olive oil to a large skillet (with a lid) over medium high heat. Saute the green beans for 2 to 3 minutes, then season them with salt and stir well. Add in a 1/4 cup of water (which should start sizzling immediately) then cover the pan with the lid, and let them cook on low heat for 5 to 8 minutes, depending on how tender you want them to be.
- While the veggies are cooking, add a 1/2 cup of water to a small bowl or glass measuring cup. To the water, add in the tamari, rice vinegar, toasted sesame oil, maple syrup, garlic, red pepper flakes, and arrowroot starch. Use a whisk to stir well.
- When the vegetables are tender, add in the sauce, baked tofu, and the roasted peanuts. Stir over medium-high heat, until the sauce thickens and looks glossy. Taste the mixture and adjust any seasoning to taste, adding more salt, if needed. Serve the Kung Pao Tofu over cooked rice, and top with sliced green onions and sesame seeds, if you'd like. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
More Recipes to Try
- Kung Pao Chickpeas (made in a slow cooker)
- Vegan Orange Chicken
- Black Bean Tacos
- Vegan Mac and Cheese
If you try this vegan Kung Pao Tofu recipe, please leave a comment and star rating below, letting me know how you like it.
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The sauce looks amazing. Trying this tonight with the turkey sweet potatoes meatballs!
This recipe was out standing! I have been on a strict C diet and haven’t been able to eat out with all of the seed oils etc. Megan, thank you for this recipe. It made me feel like I don’t have to miss out on my Kung Pao anymore. I will be making this on repeat and repeat!
I made this tonight for my family. It was delicious! Instead of adding arrow root to the tofu sauce I dipped the flour in gluten free flour and air fried it. When you add the tofu to the green bean and sauce the tofu thickens it. Thanks again for another great recipe!
this was so good! i live abroad, and this cured me of my craving for good, NY-style takeout. We all loved it! As a vegetarian i’m always asked if i like tofu, and i always say i only like it deep-fried from a Chinese restaurant. well now i love it oven-baked with your recipe that tasted fried! we will definitely be making this again. thank you!
Excellent! The tofu is perfect. Easy to make and great flavor. Leftovers were great, too.
Looking forward to making this, though three servings seems an odd number of servings. (No way around that being kind of funny – yes, three is an “odd” number.) Will probably double. Any changes if doubling?
Not a peanut person, so will probably used toasted sliced or slivered almonds.
You’re right, it is an odd number! I usually determine servings based on how my family eats this… and we had one serving leftover between me and my husband. LOL. But, looking at the calories and protein, this would probably be better as a 2-serving recipe so I might change it! If you double it, I would not double the red pepper flakes. Hope you enjoy!
Thank you for getting back to me. I’ll consider the recipe as two servings and will definitely double. I love leftovers! I will be careful with the red pepper flakes.
I was asking my husband if he would like this dish, and he said yes, except he doesn’t like green beans (which I knew). I might make this with vegetables I know he’ll eat, and I’ll make green beans separately for me to add in.
I used broccoli and red peppers instead of green beans as that’s what I had on hand. Both my husband and I really liked it. It’s fairly spicy with the 3/4 t red pepper flakes and he’s not a big heat fan, so I will probably cut back to 1/2 t. next time. There will be a next time though! Easy to prep ahead for a quick meal after work, and really delicious!
Tofu turned out delicious and chewy without being pressed, boiled, or frozen. I also did not have green beans on hand so I used one broccoli crown and half a green pepper. Next time I would add more vegs, I think that would be about 3 1/2 cups chopped? I forgot to measure 😉