Quick Kung Pao Tofu with Rice and Greens

This is our take on the classic Chinese dish, Kung Pao chicken. In our easy delicious vegan version we use tofu but keep all the spicy, salty, sweet delicious umami flavours of the original dish. The combination of the sauce and tofu and peanuts makes it a winner every time.

Prep time : 5 mins | Cook time 5 mins | Total time 10 mins |

Makes: 2 Servings | Difficulty: Medium

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The original “Kung Pao” recipe is from the Sichuan region of China, famous for delicious spicy dishes and Sichuan pepper corns. The dish is now it is found all over China and was made popular also in America. Our vegan Kung Pao tofu version is a quick delicious recipe and will definitely satisfy that temptation to order take out! Ready in 5-10 minutes, it’s salty, sweet and spicy sauce is so addictive, everyone will love it. Traditionally this dish uses peanuts but you can use cashews or even toasted sunflower seeds if you prefer, and can swap out the tofu for tempeh or aubergine or your favourite veg! Enjoy.

FAQ – frequently asked questions

Can I substitute the peanuts?

Yes of course, you can use toasted cashews or even sunflower seeds.

Can I leave out the chilli if I don’t like heat ?

No problem, simply leave out the chillies.

Can I freeze this dish?

Yes indeed it freezes well and heats up great.

How am I best storing this?

Store it in a reusable tub in the fridge. It will last for 2 days in the fridge.

If I don’t have Bok choy can I use different veg?

Yes, simply use broccoli or even savoy cabbage.

How long does this dish last in the fridge?

It will last for 2 days in the fridge

Can I substitute the rice?

Yes, simply use wholemeal cous cous or your favourite grain.

Serving suggestions for this Kung Pao tofu recipe ;

This stir fried rice recipe goes great with this dish.
If you like spice, another great side for this dish is our homemade quick sriracha sauce recipe
We love to add a little kim chi on the side with this recipe.

Some of our favourite fake-away recipes;

This is one of our favourites! Butter chickn such a great recipe when you are in the mood for a take away!
Another great one is this Dan dan noodle recipe
Here is a lovely Singapore noodle recipe that is so easy to make and everyone will love.

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Quick Kung Pao Tofu with Rice and Greens

Name: Quick Kung Pao Tofu with Rice and Greens
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 200 g firm tofu (block); 8 small dried chillies or 4 large dried red chillies (adjust quantity for less spice); 4 scallions (1 reserved for garnish); 2 cm piece of fresh ginger (approx. 8-10g, peeled and finely chopped); 2 cloves garlic (peeled and finely chopped); Large pinch of freshly ground black pepper; 40 g unsalted peanuts or roasted cashews; 1 large head of bok choy or 90g tenderstem broccoli; 1 x 250g pouch of cooked wholemeal rice; 5 tbsp tamari; 2 tbsp red wine vinegar; 2 tbsp brown sugar; 2 tbsp mirin (optional); 2 tsp cornstarch; 2 tbsp water

This vegan version of the classic Kung Pao dish, originating from Sichuan, China, is a quick, delicious recipe that satisfies the craving for takeout. Its salty, sweet, and spicy sauce is addictive, and it's sure to be a hit! Traditionally, this dish uses peanuts, but you can substitute cashews or even toasted sunflower seeds, and the tofu can be swapped for tempeh, aubergine, or your favourite vegetables.

Takes 15 minutes

Serves 2

Ingredients

Kung Pao Tofu

200 g firm tofu block
8 small dried chillies or 4 large dried red chillies adjust quantity for less spice
4 scallions 1 reserved for garnish
2 cm piece of fresh ginger approx. 8-10g, peeled and finely chopped
2 cloves garlic peeled and finely chopped
Large pinch of freshly ground black pepper
40 g unsalted peanuts or roasted cashews
1 large head of bok choy or 90g tenderstem broccoli
1 x 250g pouch of cooked wholemeal rice

Marinade/Sauce

5 tbsp tamari
2 tbsp red wine vinegar
2 tbsp brown sugar
2 tbsp mirin optional
2 tsp cornstarch
2 tbsp water

Instructions

Prepare the tofu:
Press the tofu to remove as much moisture as possible, then cut into bite-sized cubes.
Make the marinade/sauce:
In a medium-sized bowl, whisk together all the sauce ingredients.
Add the tofu to the sauce, ensuring it is well-coated, and set aside while you prepare the other ingredients.
Prepare the vegetables:
Peel and finely chop the garlic and ginger. Cut 3 scallions into 1 cm pieces and finely slice the remaining scallion for garnish.
Cut the dried chillies in half, remove the seeds, and finely chop them.
Trim the base of the bok choy and slice thinly (the green leaves can be roughly chopped, as they wilt quickly when cooked).
Heat the rice:
Since this is a quick-cooking dish, follow the instructions on the rice pouch so it’s ready to serve by the time the dish is finished.
Cook the tofu and vegetables:
Heat a large non-stick wide-bottomed pan or wok over high heat.
Once hot, reduce the heat to medium-high.
Add the chopped chillies and black pepper, stirring quickly around the pan for about a minute.
Reduce the heat to medium, then add the garlic and ginger, stirring constantly.
Remove the tofu from the marinade and add it to the pan, cooking for 1-2 minutes until it starts to brown.
Add the vegetables:
Add the scallions and bok choy (or tenderstem broccoli), stirring for a few minutes until the vegetables begin to cook through.
Add the peanuts or cashews, along with the remaining sauce, and cook for another minute, stirring until everything is well-coated and heated through.
Serve:
Serve the Kung Pao tofu with the cooked rice, garnished with the remaining sliced scallion.
Enjoy!

Nutrition

Calories: 574kcalCarbohydrates: 79gProtein: 25gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 444mgPotassium: 2097mgFiber: 12gSugar: 46gVitamin A: 20730IUVitamin C: 454mgCalcium: 665mgIron: 8mg

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3 Comments

Naomi says:

April 4, 2022 at 4:52 pm

Thank you for this delicious recipe, the sauce is soooo good! Tastes like a real take away!

Reply
M A says:

October 30, 2024 at 4:40 pm

This Quick Kung Pao Tofu looks absolutely delicious! I love how simple the recipe is and the combination of flavors. Can’t wait to try it out with some greens on the side! Thanks for sharing!

Reply
SAN ANDREAS says:

November 21, 2024 at 11:20 pm

This Quick Kung Pao Tofu looks absolutely delicious! I love how vibrant the greens are, and the combination of flavors sounds perfect for a weeknight dinner. Can’t wait to try this recipe!

Reply

5 from 2 votes

3 Comments

Naomi says:

April 4, 2022 at 4:52 pm

Thank you for this delicious recipe, the sauce is soooo good! Tastes like a real take away!

Reply
M A says:

October 30, 2024 at 4:40 pm

This Quick Kung Pao Tofu looks absolutely delicious! I love how simple the recipe is and the combination of flavors. Can’t wait to try it out with some greens on the side! Thanks for sharing!

Reply
SAN ANDREAS says:

November 21, 2024 at 11:20 pm

This Quick Kung Pao Tofu looks absolutely delicious! I love how vibrant the greens are, and the combination of flavors sounds perfect for a weeknight dinner. Can’t wait to try this recipe!

Reply

5 from 2 votes

Quick Kung Pao Tofu with Rice and Greens

Serving suggestions for this Kung Pao tofu recipe ;