Vegan Chinese Kung Pao Tofu

Kung pao tofu
Kung pao tofu - a vegetarian and vegan version of kung pao chicken.

Jolinda Hackett

  • Total: 60 mins
  • Prep: 45 mins
  • Cook: 15 mins
  • Servings: 3 servings
Nutritional Guidelines (per serving)
427 Calories
20g Fat
46g Carbs
28g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3
Amount per serving
Calories 427
% Daily Value*
Total Fat 20g 25%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 1132mg 49%
Total Carbohydrate 46g 17%
Dietary Fiber 17g 62%
Protein 28g
Calcium 896mg 69%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Never had kung pao tofu before? Looking for something new to try for a vegetarian dinner tonight? Try this vegetarian Chinese dish!

Although this traditional Chinese food dish is usually made with chicken, you can use tofu to create a very similar vegetarian and vegan version of traditional kung pao chicken using all the same Chinese ingredients and seasonings, including sesame oil, red pepper flakes, onion, lime and hot sauce. This vegetarian kung pao tofu recipe also calls for lots of healthy Chinese veggies including snow peas, bok choy, cabbage, and mushrooms.

Serve this Szechuan-style Chinese kung pao tofu recipe over rice.

Need this recipe to be gluten-free as well as vegan? Double-check that your vegetable broth is gluten-free, and use tamari in place of the soy sauce.


  • 3 tbsp. vegetable broth
  • 1 tbsp. lime juice
  • 2 tbsp. soy sauce (or tamari to keep it gluten-free)
  • 1 pound firm or extra firm tofu (cut into bite-sized cubes)
  • 1 tbsp. sesame oil + 2 tbsp.
  • 1 onion (diced)
  • 1 red bell pepper (diced)
  • 1/4 tsp. red pepper flakes
  • 1/2 cup sliced mushrooms
  • 1 tbsp. fresh ginger (minced)
  • 1 small bok choy (chopped)
  • 1/4 cup vegetable broth
  • 1/2 cup snow peas
  • 1/2 small purple cabbage (sliced thin)
  • 1 tbsp. fresh chopped parsley
  • 1 tsp. hot sauce
  • Salt and pepper (to taste)

Steps to Make It

  1. Prepare your tofu. Like most vegetarian tofu recipes, this tofu recipe will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it.

  2. Once your tofu is ready, combine the 3 tbsp. vegetable broth, lime juice, soy sauce, 1 tbsp. sesame oil and the tofu in a small bowl. Allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.

  3. Pre-heat oven to 375 F. Grease a baking sheet or cover with foil and bake tofu for 15 minutes, turning once.

  4. In a large skillet or wok over medium-high heat, saute the onion, bell pepper, red pepper flakes, mushrooms and ginger in 2 tbsp. sesame oil for 3 to 5 minutes, stirring frequently. Add bok choy and vegetable broth and cook for 3 to 5 more minutes. Add cabbage and snow peas.

  5. Reduce heat to low and add tofu and remaining ingredients, cooking just until combined and heated through. Serve over rice.