Recipe: Kung Pao Tofu

Alright, let’s talk Chinese food. There is nothing more heavenly than some fluffy white rice, and a nice flavorful sauce with a hint of heat. One of my favorite dishes of all time was General Tso Chicken, and for such a long time, I had always wanted to try making something similar that was vegan. I toyed around with the idea of using cauliflower, but then I said, “hey, what about tofu?” Then the inspiration began.


Here’s what I came up with for my recipe:


  • 3 Tbsp soy sauce or liquid aminos
  • 1 Tbsp rice vinegar
  • 1 Tbsp brown sugar
  • 1 Tbsp cornstarch
  • 1 package extra-firm tofu, cut into 1-inch cubes


  • 1/4 tsp sea salt
  • 3 garlic cloves, minced
  • 1 Tbsp peanut butter
  • 1 tsp ketchup
  • 1 tsp maple syrup
  • 3 Tbsp soy sauce or liquid aminos
  • 3 Tbsp hoisin sauce
  • 1/4 c. sweet chili sauce
  • 1 Tbsp Sriracha (or as desired)
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1/2 cup red onion, diced


1. Prepare Tofu Marinade: In mixing bowl, add soy sauce, rice vinegar, brown sugar, and cornstarch. Mix well. Pour sauce into a Ziplock bag and add tofu. Mix well, coating all pieces. Let stand for 10 minutes.

2.  Prepare Kung Pao Sauce: Cook peppers and onions in a small amount of oil in a large pan. Once they are softened and cooked, add remaining sauce ingredients and cook over medium heat, until peanut butter is melted and all of the sauce is incorporated and heated through.

3. Pour the marinated tofu into the the Kung Pao Sauce, and stir over medium heat until tofu is completely coated in the sauce.

4. Serve over cooked white rice.


Makes 4-5 servings.






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