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Overhead view of kung pao tofu with stir-fried veggies and white rice in a white bowl.

Kung Pao Tofu

Crispy pan-fried tofu in a rich kung pao sauce with stir-fried vegetables create a delicious all-in-one vegan meal with tons of flavor.
Course Main Course
Cuisine Asian, Vegan
Keyword dairy free, Meatless Mondays, one-pan meal
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 279kcal


  • Large bowl
  • Large skillet
  • Medium bowl
  • Whisk
  • plate or bowl


For the Tofu

  • 14 ounces extra-firm tofu pressed well and cubed
  • 2 tablespoons cornstarch
  • teaspoon salt or one heaping ¼ teaspoon
  • 3 tablespoon neutral oil for cooking

For the Sauce

  • ¼ cup soy sauce
  • ¼ cup hoisin sauce
  • 1-2 teaspoons sriracha to taste
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon sesame oil
  • 2 tablespoons water

For the Stir-Fry Vegetables

  • 3 red chilis sliced, see Notes
  • 3 cloves garlic minced
  • 1 1-inch long piece ginger grated
  • 1 small green bell pepper chopped
  • 1 small red bell pepper chopped
  • 1 small white onion chopped

Optional Garnishes

  • peanuts
  • sliced green onions
  • chopped cilantro


  • Place cubed tofu in large bowl. Add cornstarch and salt, then toss to coat well. Set aside.
    Cornstarch-coated tofu cubes in large glass mixing bowl on white background.
  • Heat neutral oil in large skillet over medium heat. Once oil is hot and shimmering, add tofu cubes. Cook, flipping and stirring periodically, until crisp and browned on all sides.
    Cooked tofu cubes in large grey skillet on white background.
  • While tofu cooks, add all sauce ingredients to medium bowl and whisk thoroughly to combine. Set aside.
    Kung pao sauce in large glass mixing bowl on white background.
  • Transfer cooked tofu to plate or bowl and set aside. Add red chilis, garlic, and ginger to now-empty skillet and sauté until just fragrant.
    Red chilis, minced garlic, and grated ginger in large grey skillet on white background.
  • Add bell peppers and onion to skillet. Sauté until vegetables are softened, approximately 3 to 4 minutes.
    Red chilis, red bell peppers, green bell peppers, white onion, and ginger in large skillet.
  • Return tofu to skillet and pour in prepared sauce. Stir well to coat, then let simmer 4 to 5 minutes or until sauce has thickened. Serve immediately with desired garnishes and sides.
    Kung Pao tofu with sauce and veggies in a large grey skillet against a white background.


  • Red Chilies: For a milder dish, don't slice the red chilies! Just cook them as-is. You can remove them before eating for the least amount of heat.


Serving: 1serving | Calories: 279kcal | Carbohydrates: 28g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 1379mg | Potassium: 444mg | Fiber: 2g | Sugar: 16g | Vitamin A: 972IU | Vitamin C: 90mg | Calcium: 67mg | Iron: 2mg | Net Carbs: 26g