Vegetarian Panda Express Kung Pao Chicken

Experience a plant-based twist on a takeout classic with this Vegetarian Panda Express Kung Pao Chicken! Packed with bold flavors and vibrant vegetables, it features crispy, golden tofu coated in savory soy sauce and cornstarch for the perfect texture. Stir-fried with dried red chilies, Sichuan peppercorns, and a medley of colorful bell peppers, zucchini, and crunchy peanuts, this dish delivers just the right amount of heat and umami. A rich, tangy sauce made with hoisin, rice vinegar, and sesame oil ties everything together for a satisfying meal that's ready in just 40 minutes. Perfect for weeknight dinners or meal prep, this vegan kung pao chicken is as delicious as it is wholesome.

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 soy sauce
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 6 dried red chilies
• 4 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup unsalted roasted peanuts
• 4 scallions, sliced
• 1 tsp Sichuan peppercorns
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil

Directions

Step 1

Drain the tofu and press it for at least 15 minutes to remove excess moisture. Cut it into 1-inch cubes.

Step 2

In a medium bowl, combine tofu cubes with 1 tablespoon of soy sauce and cornstarch. Toss to coat evenly.

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crispy on all sides, about 6-8 minutes. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Then, add the dried red chilies and Sichuan peppercorns. Stir-fry for about 1 minute, until fragrant.

Step 5

Add the minced garlic, green bell pepper, red bell pepper, and zucchini to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.

Step 6

Return the tofu to the skillet and add the peanuts and scallions. Stir to combine.

Step 7

In a small bowl, whisk together the remaining soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour this sauce over the tofu and vegetable mixture in the skillet.

Step 8

Toss everything to combine well and heat through, allowing the sauce to thicken slightly.

Step 9

Serve hot, optionally garnished with additional sliced scallions and peanuts. Enjoy!

Nutrition Facts

Serving size	(1182.8g)

Amount per serving	% Daily Value*
Calories	2171.0

Total Fat 146.9g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 31.6g
Cholesterol 1.0mg	0%
Sodium 2366.6mg	0%
Total Carbohydrate 139.8g	0%
Dietary Fiber 42.1g	0%
Total Sugars 31.2g
Protein 110.5g	0%

Vitamin D 0IU	0%
Calcium 2996.7mg	0%
Iron 25.6mg	0%
Potassium 3948.2mg	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: 56.9%

Protein: 19.0%

Carbs: 24.1%