Vegan Panda Express Kung Pao Chicken

Indulge in the savory and spicy flavors of Vegan Panda Express Kung Pao Chicken, a plant-based twist on the beloved takeout classic! This recipe swaps chicken for crispy golden tofu, coated in cornstarch for the perfect texture, and stir-fried with vibrant red bell peppers, tender zucchini, and crunchy dry roasted peanuts. A rich, umami-packed sauce made with soy sauce, hoisin, and a kick of sambal oelek ties everything together in under 35 minutes. Perfect for weeknight dinners, this healthier, dairy-free, and egg-free alternative is best served over fluffy steamed rice for a satisfying meal. Whether you're vegan or just craving a meatless version of Kung Pao Chicken, this dish is sure to hit the spot!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Extra firm tofu
• 2 tablespoons Cornstarch
• 3 tablespoons Vegetable oil
• 1 medium Red bell pepper
• 1 medium Zucchini
• 4 stalks Green onions
• 3 pieces Garlic cloves
• 0.5 cup Dry roasted peanuts
• 3 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Hoisin sauce
• 1 tablespoon Sambal oelek or chili paste
• 1 tablespoon Brown sugar
• 2 tablespoons Water
• 1 teaspoon Sesame oil
• 0.5 teaspoon Salt

Directions

Step 1

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

Step 2

In a bowl, toss the tofu cubes with cornstarch until they are well coated.

Step 3

In a large skillet over medium-high heat, heat 2 tablespoons of vegetable oil. Add the tofu cubes and sauté until they are golden brown on all sides, about 8–10 minutes. Remove from the pan and set aside.

Step 4

Prepare the vegetables: thinly slice the red bell pepper, cut the zucchini into half-moons, and chop the green onions into 1-inch pieces. Mince the garlic cloves.

Step 5

In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 6

Add the bell pepper and zucchini to the skillet. Stir-fry for 3–4 minutes until they are slightly tender.

Step 7

In a small bowl, mix together soy sauce, rice vinegar, hoisin sauce, sambal oelek, brown sugar, water, and sesame oil.

Step 8

Return the tofu to the skillet with the vegetables. Pour the sauce over the tofu and vegetables, stirring well to coat everything evenly.

Step 9

Add the chopped green onions and peanuts to the skillet. Cook for an additional 2 minutes.

Step 10

Season with salt to taste and serve immediately, preferably over steamed rice.

Nutrition Facts

Serving size	(1079.4g)

Amount per serving	% Daily Value*
Calories	1770.3

Total Fat 126.0g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 38.7g
Cholesterol 0.5mg	0%
Sodium 5305.5mg	0%
Total Carbohydrate 88.9g	0%
Dietary Fiber 22.2g	0%
Total Sugars 39.5g
Protein 90.4g	0%

Vitamin D 0IU	0%
Calcium 2898.0mg	0%
Iron 15.1mg	0%
Potassium 2509.2mg	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: 61.3%

Protein: 19.5%

Carbs: 19.2%