Vegan tofu kung pao with rice. A classic from Chinese cuisine prepared simply and deliciously vegan. Marinated and crispy tofu, fried vegetables and chili pods in a delicious, slightly spicy sweet and sour sauce. Peanuts give the dish a special taste and crunch. The Chinese-inspired tofu-vegetable pan is served with rice and spring onions.
I am a big fan of Chinese cuisine! A well-known Chinese dish is kung pao. In the original recipe, diced chicken is served with vegetables and chili pods in a sweet and sour sauce and seasoned with Szechuan pepper. Often, spring onions and roasted peanuts are also added.
Today I have a vegan variant with tofu for you that tastes at least as delicious and is easy to make. With this recipe, I don’t just want to present a vegan version of the Chinese classic, but also demonstrate how delicious tofu can taste. With a few tips and tricks, you can prepare the most delicious dishes from a block of tofu!
So if you’re wondering, “What am I going to do with this tofu?” and you like Chinese cuisine, this recipe is for you!
Vegan tofu kung pao with vegetables and sweet and sour sauce – the details
The recipe is easy and quick to make.
The tofu is first marinated. This makes it particularly aromatic. Starch ensures that the browned tofu in the pan turns out particularly crispy.
In addition to tofu, colorful peppers and chili pods are also fried, which brings a light and pleasant spiciness to the dish. If you don’t like heat, you can leave out the chili pods.
The Chinese pan dish is rounded off by a delicious sweet and sour sauce that is quick and easy to make. I also added peanut butter to the sauce, which goes perfectly with it and gives the dish a delicious aroma. You can also add roasted peanuts for flavor & crunch and fresh spring onions.
With this recipe, you can prepare boring tofu in a way which is tasty and aromatic. Rice or Asian noodles go well with the vegan tofu kung pao.
Tips for preparing tofu
I like to use tofu as a substitute for a meat component. However, you should keep in mind that tofu is not a 1:1 meat substitute. It’s tofu. Meat tastes like meat and tofu tastes like tofu. Nevertheless, when properly prepared, tofu can be used as a delicious meat alternative. Here are a few tips for you:
- Not all tofu is created equal! There are many different types of tofu. Experiment and find the tofu you like. Personally, I like smoked tofu best.
- “Squeeze out” the tofu before preparation! To do this, wrap the tofu in kitchen paper or a tea towel and squeeze out the water (put your weight on it with your hand or a heavy object). This makes the tofu much crispier.
- Marinating for more taste! Tofu tastes more aromatic if you put it in a marinade for 15 minutes or more.
- It can also be crispy! Dust the tofu with a little cornstarch before frying.
- Be patient! Give the tofu some time in the pan or oven to become crispy.
Have fun trying it out and enjoy your meal!
Are you in the mood for more international dishes? Then take a look at my other recipes:
If you make this vegan tofu kung pao, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Tofu Kung Pao
- 200 g smoked tofu
- 1 tbsp starch
- 2 tbsp soy sauce
- 2 tbsp sesame oil for frying
- 1 red pepper cut into small pieces
- 1 yellow pepper cut into small pieces
- 2 chili pods cut into small pieces
- 2 cloves of garlic finely chopped or pressed
- 1 tbsp fresh ginger finely chopped
- 50 g peanuts peeled
- 2 spring onions cut into rings
Sweet and sour sauce
- 150 ml water
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp brown sugar or coconut sugar
- 2 tbsp balsamic vinegar
- 1 tbsp peanut butter optional
- 1 tsp paprika flakes
- 1 tbsp starch
- 160 g rice
- Pat the tofu dry with kitchen paper. Squeeze out the liquid. Then cut into cubes and place in a shallow bowl. Add the cornstarch and soy sauce. Mix well and let the cubes steep for 10 minutes.
- Puree all the ingredients for the sweet and sour sauce in a tall container with a hand blender.
- Prepare rice according to package instructions.
- Heat the sesame oil in a pan. Add the tofu and fry over medium heat for about 10 minutes until the tofu is golden brown. Stir occasionally. Add paprika, chili peppers, garlic and ginger and cook for another 3 to 4 minutes. Add the sweet and sour sauce, stir everything together and simmer gently for about 5 minutes until the sauce thickens. Then stir in the peanuts and spring onions (leave some for serving).
- Put the tofu-vegetable pan in bowls together with the rice. Spread the remaining spring onions and peanuts on top.