Vegan Kung Pao Chicken

Get ready to elevate your plant-based dinner game with this irresistible Vegan Kung Pao Chicken! This vibrant recipe swaps traditional chicken for crispy, golden tofu cubes, perfectly coated in a glossy, tangy-sweet sauce made with soy sauce, hoisin, and a touch of maple syrup. A symphony of colorful veggies, crunchy roasted peanuts, and fiery dried chilies creates layers of texture and flavor in every bite. Quick to make in under 45 minutes, this dish delivers the bold, spicy-sweet essence of classic Kung Pao, all while being entirely vegan and customizable to your spice preference. Serve it over steamed rice for a satisfying weeknight meal that’s as nutritious as it is delicious. Keywords: Vegan Kung Pao Chicken, tofu stir-fry, plant-based Kung Pao, vegan spicy tofu, quick vegan dinner.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 14 oz extra-firm tofu
• 3 tbsp cornstarch
• 4 tbsp vegetable oil
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 medium zucchini
• 0.5 cup roasted peanuts
• 5 dried red chilies
• 3 garlic cloves
• 1 inch piece fresh ginger
• 0.25 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp hoisin sauce
• 1 tbsp maple syrup
• 1 tsp crushed red pepper flakes
• 0.25 cup water
• 2 scallions
• 1 tsp sesame oil

Directions

Step 1

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

Step 2

Toss the tofu cubes with cornstarch until evenly coated.

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.

Step 4

While the tofu is cooking, prepare the vegetables: slice the red and green bell peppers and cut the zucchini into bite-sized pieces. Mince the garlic and ginger, and set aside.

Step 5

In a small bowl, mix together soy sauce, rice vinegar, hoisin sauce, maple syrup, crushed red pepper flakes, and water to create the sauce. Set aside.

Step 6

In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the dried red chilies and cook until they darken slightly but do not burn, about 1 minute.

Step 7

Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.

Step 8

Add the chopped bell peppers and zucchini to the skillet. Stir-fry for about 4-5 minutes, until the vegetables are tender but still crisp.

Step 9

Return the crispy tofu to the skillet and pour the prepared sauce over everything. Toss to coat the tofu and vegetables in the sauce.

Step 10

Add the roasted peanuts and stir to combine. Cook for an additional 2-3 minutes until everything is well coated and heated through.

Step 11

Garnish with sliced scallions and drizzle with sesame oil before serving.

Step 12

Serve hot over steamed rice or your choice of grain.

Nutrition Facts

Serving size	(1344.2g)

Amount per serving	% Daily Value*
Calories	2160.0

Total Fat 141.6g	0%
Saturated Fat 21.6g	0%
Polyunsaturated Fat 51.5g
Cholesterol 1.0mg	0%
Sodium 4797.6mg	0%
Total Carbohydrate 151.9g	0%
Dietary Fiber 38.6g	0%
Total Sugars 53.2g
Protein 102.9g	0%

Vitamin D 0IU	0%
Calcium 2922.6mg	0%
Iron 21.6mg	0%
Potassium 3693.3mg	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: 55.6%

Protein: 17.9%

Carbs: 26.5%