Vegan Hunan Chicken

Indulge in the bold and fiery flavors of Vegan Hunan Chicken, a plant-based twist on the classic Chinese takeout favorite. This recipe features crispy cubes of extra-firm tofu coated in cornstarch and pan-fried to golden perfection, then tossed in a savory, tangy sauce made with soy sauce, hoisin sauce, rice vinegar, and a touch of sesame oil. Vibrant red and green bell peppers, crunchy broccoli florets, and spicy dried red chilies add layers of flavor and texture, creating a dish that's both satisfying and packed with plant-based goodness. In just 40 minutes, you’ll have a deliciously spicy and aromatic meal that’s perfect for weeknight dinners or a special vegan Asian-inspired feast. Serve it over steamed rice and garnish with scallions and sesame seeds for a restaurant-quality finish.

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 14 oz extra-firm tofu
• 3 tbsp cornstarch
• 4 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 tsp ginger, minced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 dried red chilies
• 3 tbsp low-sodium soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cups broccoli florets
• 2 scallions, sliced
• 1 tbsp sesame seeds, for garnish

Directions

Step 1

Drain and press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.

Step 2

In a bowl, toss the tofu cubes with cornstarch until fully coated.

Step 3

Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook until they are golden and crispy on all sides, about 8 minutes. Remove tofu from the skillet and set aside.

Step 4

In the same skillet, add the remaining 2 tablespoons of vegetable oil.

Step 5

Add the minced garlic and ginger and sauté for about 1 minute until fragrant.

Step 6

Add the sliced red and green bell peppers and dried red chilies to the skillet. Stir-fry for 3-4 minutes until the peppers are just tender.

Step 7

In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, and sesame oil.

Step 8

Return the crispy tofu to the skillet and pour the sauce mixture over it. Stir to coat the tofu and vegetables evenly.

Step 9

Add the broccoli florets and continue to cook for another 3-4 minutes until the broccoli is bright green and tender-crisp.

Step 10

Garnish with sliced scallions and sesame seeds.

Step 11

Serve hot with steamed rice.

Nutrition Facts

Serving size	(1058.3g)

Amount per serving	% Daily Value*
Calories	1635.8

Total Fat 106.4g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 40.0g
Cholesterol 1.0mg	0%
Sodium 2167.3mg	0%
Total Carbohydrate 110.4g	0%
Dietary Fiber 30.8g	0%
Total Sugars 22.8g
Protein 86.4g	0%

Vitamin D 0IU	0%
Calcium 2984.6mg	0%
Iron 21.7mg	0%
Potassium 2183.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 19.8%

Carbs: 25.3%