Vegan Kung Pao Delight: A Spicy, Satisfying Stir-Fry

Ingredients

2 tbsp vegetable oil
1 block of firm tofu, pressed and cubed
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves of garlic, minced
1 tbsp grated ginger
2 spring onions, finely sliced
1/2 cup roasted unsalted peanuts
8 dried red chilies
1 tsp Szechuan peppercorns
For the sauce:
3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp vegan hoisin sauce
1 tbsp cornstarch
1 tbsp maple syrup

Steps and instructions

Press the tofu to remove excess water and then cut it into cubes.
Heat 1 tbsp of vegetable oil in a large pan or wok over medium heat. Add the cubed tofu and cook until it is brown and crispy on all sides. This should take about 10-15 minutes. Once done, remove the tofu from the pan and set it aside.
In the same pan, add another tablespoon of oil and heat it up. Add the diced bell peppers and cook for about 5 minutes, or until they are soft.
Add the minced garlic and grated ginger to the pan and stir everything together. Cook for another minute.
Next, add the spring onions, roasted peanuts, dried red chilies, and Szechuan peppercorns to the pan. Stir well and let everything cook for a few minutes.
While the vegetables are cooking, prepare the sauce. In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, cornstarch, and maple syrup until well combined.
Pour the sauce over the cooked vegetables in the pan and stir well to coat everything in the sauce. Let the sauce come to a simmer and cook for a few minutes until it thickens.
Add the crispy tofu back into the pan and stir well to ensure each piece is coated in the Kung Pao sauce.
Serve the Vegan Kung Pao with cooked rice and enjoy.

Tools for making

Large pan or wok - You will need a large pan or wok to cook the ingredients.
Tofu press - A tofu press will help remove excess water from the tofu, resulting in a firmer texture.
Cutting board - You will need a cutting board to chop the vegetables and tofu.
Knife - A knife is essential for cutting and mincing ingredients.
Grater - A grater will be needed to grate the ginger.
Small bowl - You will need a small bowl to mix the sauce ingredients.
Spatula or wooden spoon - A spatula or wooden spoon will be useful for stirring and mixing the ingredients in the pan.

Recipe variations

Substitute the tofu with tempeh or seitan for a different plant-based protein option.
Add a variety of vegetables such as mushrooms, carrots, or water chestnuts to the dish for added texture and flavor.
For a spicier version, increase the amount of dried red chilies or add some chili flakes to the dish.
Replace the peanuts with cashews or almonds for a different nutty flavor.
If you prefer a gluten-free option, use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.
Experiment with different types of vinegar such as black vinegar or apple cider vinegar to give the dish a unique tang.
Add a tablespoon of sesame oil at the end for a hint of nuttiness and aroma.
For a lower-carb option, serve the Kung Pao over cauliflower rice or zucchini noodles instead of traditional rice.

Recipe overview

This Vegan Kung Pao recipe is a delightful twist on a classic Chinese dish. It features tender chunks of tofu sautéed with colorful bell peppers, and is tossed with crunchy roasted peanuts for a varied and satisfying texture. The robust flavor of this dish is brought out by the pungent garlic, spicy dried red chilies, and aromatic Szechuan peppercorns. All the ingredients are then coated in a rich, tangy, sweet and sour sauce that's absolutely irresistible. It's a simple and straightforward recipe that's perfect for a weeknight dinner, yet impressive enough for guests. You'll love the balance of flavors and textures in this vegan spin on a beloved takeout favorite. Serve your Vegan Kung Pao with some steamed rice for a complete and satisfying meal. Enjoy the process and the delicious results.

Common questions

Can I use a different protein instead of tofu? Yes, you can substitute tofu with other plant-based proteins like tempeh or seitan. Adjust the cooking time accordingly.
Is it possible to make this recipe gluten-free? Yes, you can make this recipe gluten-free by using tamari or a gluten-free soy sauce alternative in place of regular soy sauce. Also, ensure that the hoisin sauce you use is gluten-free or make a homemade gluten-free version.
Can I adjust the spiciness level? Absolutely! If you prefer a milder version, reduce the number of dried red chilies or remove them altogether. You can also adjust the amount of Szechuan peppercorns according to your spice preference.
What can I use as a substitute for hoisin sauce? If you don't have hoisin sauce or prefer not to use it, you can make a substitute by combining soy sauce, peanut butter, maple syrup, and some Chinese five-spice powder.
Can I add additional vegetables to this recipe? Certainly! Feel free to add other vegetables like broccoli, mushrooms, or carrots. Just ensure that they are cooked to your desired tenderness before adding the sauce.
Can I make this recipe ahead of time? While it's best to enjoy the Vegan Kung Pao fresh, you can prepare the tofu and vegetables ahead of time and store them separately. When ready to serve, reheat the ingredients and then combine them with the sauce.
What type of rice is best to serve with this dish? Traditionally, steamed white rice is served with Kung Pao. However, you can also use brown rice, jasmine rice, or even cauliflower rice as a healthier alternative.

Serving dishes and utensils

Large pan or wok - A large pan or wok is necessary for cooking the tofu and vegetables.
Spatula - A spatula will help in flipping and stirring the ingredients while cooking.
Cutting board - A cutting board is useful for chopping the bell peppers and spring onions.
Knife - A knife is needed for cutting the tofu, bell peppers, and spring onions.
Garlic press - A garlic press can be used to quickly mince the garlic cloves.
Grater - A grater is needed for grating the ginger.
Small bowl - A small bowl is required for mixing the ingredients of the sauce.
Cooking spoon or tongs - A cooking spoon or tongs can be used for stirring and serving the dish.
Plate or bowl - A plate or bowl is needed for serving the Vegan Kung Pao.

Origin stories

Kung Pao, or Kung Pao Chicken, as it's traditionally known, is a classic dish in the Szechuan province in southwestern China. The dish is named after Ding Baozhen, a late Qing Dynasty official whose title was Gong Bao, meaning palace guardian. Legend has it that Ding was a fan of this particular chicken dish, and so it was named in his honor. However, during the Cultural Revolution, the dish's name was politically suspect due to its association with the imperial system, so it was renamed as "fast-fried chicken cubes" or "chicken cubes with seared chilies" in China. The original name was restored in the 1980s, and today, variations of this dish, including our vegan version, are enjoyed worldwide.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.