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
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
Yes of course, you can use toasted cashews or even sunflower seeds.
No problem, simply leave out the chillies.
Yes indeed it freezes well and heats up great.
Store it in a reusable tub in the fridge. It will last for 2 days in the fridge.
Yes, simply use broccoli or even savoy cabbage.
It will last for 2 days in the fridge
Yes, simply use wholemeal cous cous or your favourite grain.
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