Kung Pao Vegetables with Tofu makes a quick, easy, and family-friendly dinner. It's a great way to use up extra veggies in your fridge. And it packs bold flavors to satisfy your family's takeout cravings—but in a healthier way!
This sauce is adapted from Earls, a Vancouver restaurant chain that's had Kung Pao Chicken on their menu for decades. While traditional versions can be fiery, this Chinese-American style recipe skips the heat and focuses on a salty-sweet-tangy sauce. It's a crowd pleaser!
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Why you'll love this recipe
- Fast and easy: Ready in just 25 minutes! Perfect for busy weeknight dinners.
- Healthier than takeout: This meal is packed with colorful vegetables, fiber, complete protein...and best of all, bold flavor! It's also less salty and less oily than takeout. So you'll feel great about serving this dinner to your family.
- Great source of protein: This plant-based Kung Pao has 23 grams of protein per serving.
- No specialty ingredients: Traditional Kung Pao uses Chinese ingredients like Sichuan peppers, light and dark soy sauce, and shaoxing wine. While tasty, they can be tricky to track down. This version keeps it simple with easy pantry swaps you can find at any grocery store! It's even made without hoisin sauce.
- Not too spicy: This recipe is more of a Chinese-American style Kung Pao—which features a savory, salty, tangy, and slightly sweet sauce. Whereas traditional Kung Pao is often known for it's numbing-and-hot sensation (málà).
Ingredients (and substitutes)
Unlike many Kung Pao Vegetables recipes, this one uses easy-to-find ingredients. Use whatever veggies you have, as long as they cook in about the same time. Find more ingredient substitute ideas below.
Here's what you need:
- Tofu: Use Extra Firm tofu, otherwise Firm tofu. There's no need to do any special tofu prep here (no pressing, freezing or coating).
- Broccoli: Cut the broccoli florets into small pieces—so that they cook in the same time as the other vegetables. Swap baby bok choy or broccolini or similar.
- Tip: Don't throw out your broccoli stems! Turn them into Broccoli Fries. Or, if you're swapping broccolini—use extras to make Air Fryer Broccolini.
- Grapeseed Oil: Grapeseed is my go-to, but any neutral oil works (e.g. vegetable, canola, safflower).
- Tamari: I prefer tamari for it's richer, more umami-forward flavor—but you can use soy sauce instead. See here for the ranking of the Best Tamari Substitutes.
- Brown Sugar: Dark or light brown sugar works. You can substitute granulated sugar, but it has less interesting flavor.
- Rice Vinegar: Adds the tang for a Chinese-American style Kung Pao. Use unseasoned rice vinegar. Apple cider vinegar is the best substitute; followed by white wine vinegar (which is sharper and less sweet).
- Dried Chiles: Dried Chinese red chiles give a classic look. Find them in the spice aisle or with Asian ingredients. Or swap fresh Red Thai Chili Peppers or dried Arbol chiles. Heat levels vary, so I’ve tested all three and included their ranges in the recipe below.
- Rice (for Serving): I use white Jasmine rice, but you can swap another kind of rice.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Check out some of my other popular tofu recipes: Vegetarian Butter Chicken, Crispy Air Fryer Tofu, and Sweet Chili Tofu Bowls.
How to make Kung Pao Vegetables
This 25 minute vegan recipe is a one-pan wonder! To save time, chop your veggies while the tofu cooks—and don’t forget to start your rice first.
Here's how to make Kung Pao Vegetables with Tofu:
1. Whisk together the Kung Pao sauce.
2. Crumble tofu into a hot oiled skillet.
3. Saute until the tofu is golden-brown. Remove tofu from skillet and set aside.
4. Saute vegetables (and chiles) in the skillet until tender-crisp.
5. Add the tofu and the sauce, toss to coat. Cook until sauce thickens slightly.
6. Add peanuts, then black pepper to taste. Divide into bowls and serve with rice.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
This vegan Kung Pao recipe is quite foolproof, but here are my top tips for success:
- Use a large skillet: A 12-inch (30 cm) or larger skillet gives the tofu and veggies enough space to crisp up. If your pan’s smaller, sauté in batches to avoid overcrowding.
- If doubling the recipe: Cook in separate batches. Just like in my Green Curry Fried Rice, overcrowding the pan will steam instead of fry.
- Have your vegetables prepped: Stir fries cook fast, so make sure your vegetables are all chopped before you start! If you're quick, you can do this while the tofu cooks.
- Chop broccoli into small pieces: Keep broccoli florets small, so they cook in the same time as the other veggies. Cut any big florets in half (at least).
- Sauce can be made in advance: You can mix up the sauce up to 2 days before. Cover and refrigerate until needed.
- Chiles varying in heat: While this dish is mild, chiles add subtle flavor and a pop of color. Some chiles are spicier than others—so refer to the notes at the bottom of the recipe.
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Recipe FAQ's
Chinese-American style Kung Pao is much milder than traditional versions. It uses whole dried red Chinese chiles, which are quite mild. I use the higher end of the recipe’s range, and even my toddlers eat it—so it’s not very spicy!
Want more heat? Add lots of black pepper at the end—it's an easy way to add heat to your plate. Or, cut the chiles to release the seeds for more spice…but use fewer chiles so it doesn't get too spicy.
You don’t have to use dried chiles if you don’t want to! Try fresh Thai Red Chili Peppers instead—just use less since they’re spicier (see Recipe Card for details). Or leave them out completely—it’s up to you!
Sliced scallions (green onions) or chopped cilantro make great garnishes! I tested both and liked them, but didn't find a garnish necessary.
The sauce can be made 2 days ahead and refrigerated. For the crispiest veggies, cook them fresh. Leftovers keep for up to 3 days. Reheat quickly in a skillet or microwave, so you don't overcook the vegetables
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📖 Recipe
Kung Pao Vegetables
Ingredients
Crumbled Tofu
- 2 tablespoons grapeseed oil (or other neutral oil)
- 16 ounces extra-firm tofu (see note 1)
Stir Fry
- 1 tablespoon grapeseed oil (or other neutral oil)
- 1 small chopped red onion (1.5 cups)
- 2 cups small broccoli florets (see note 2)
- 1 chopped red bell pepper (or yellow or orange, about ¾-inch pieces)
- 2 sliced carrots (cut into ¼-inch thick rounds)
- 2 stalks sliced celery (cut into ⅓-inch half-moons)
- 5 to 15 dried red Chinese chiles (see note 3)
- ½ cup peanuts (roasted, see note 4)
- black pepper (to taste)
- 4 cups cooked jasmine rice (or other rice)
Sauce
- 6 tablespoons tamari (or soy sauce)
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons brown sugar (dark or light)
- 2 tablespoons cornstarch
- 1 cup vegetable broth
Instructions
- Make Sauce: In a medium bowl, combine 6 tablespoons tamari, 2 tablespoons minced ginger, 2 tablespoons minced garlic, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 2 tablespoons brown sugar, 2 tablespoons cornstarch. Whisk until completely smooth. Stir in 1 cup vegetable broth.
- Tofu: Heat 2 tablespoons grapeseed oil in a 12-inch skillet over medium-high heat (see note 5). Carefully crumble in 16 ounces extra-firm tofu. Saute until mostly golden brown, about 8 minutes. Transfer tofu to a bowl, toss with 3 tablespoon of the Sauce, and set aside.
- Start Stir Fry: Return skillet to medium-high heat (no need to clean it). Add 1 tablespoon grapeseed oil, then scatter in 1 small chopped red onion, 2 cups small broccoli florets, 1 chopped red bell pepper, 2 sliced carrots, 2 stalks sliced celery, and 5 to 15 dried red Chinese chiles (see note 3). Saute until the vegetables are tender-crisp, about 5 minutes.
- Finish: Reduce heat to medium. Add the tofu and remaining Sauce to the skillet. Toss well to coat vegetables and cook, stirring frequently, until sauce has thickened, about 2 minutes. Stir in ½ cup peanuts. Taste and season with black pepper to taste (if you want more heat). Divide 4 cups cooked jasmine rice into serving bowls, top with veggies and sauce.
Notes
- Tofu: A 12 oz (340g) package of tofu works too, if you want slightly less tofu. You can substitute Firm tofu if needed.
- Broccoli: Cut the florets into small bite-sized pieces, otherwise they won't cook in the same amount of time as the other vegetables.
- Chiles: The dried chiles in Chinese-American Kung Pao is more for the aroma and appearance than spice/heat. They are cooked whole—with the seeds still inside—so they are very mild. You can substitute 1 to 2 fresh Thai red chili peppers or 3 to 12 dried Arbol chiles (which are slightly spicier). I use the high end of the range for my family—and even my toddlers eat it. The black pepper is there to add at the end, if you want to add more heat.
- Peanuts: Salted or unsalted works, but they should be roasted. You could substitute roasted cashews.
- Tools: Use a large 12-inch (30 cm) skillet so there's sufficient surface area to cook everything evenly. I recommend a well seasoned cast-iron skillet or an uncoated wok. Get it really hot before adding the oil, as this prevents sticking. Otherwise, you can use a coated skillet (such as a non-stick or enamelled cast iron), but these typically perform better at medium heat (vs. medium-high) and should be heated with oil in them at the start. If you use a coated skillet at a lower heat, cook time will be a bit longer at each step.
- Serving & Storage Tips: You can garnish with chopped scallions or cilantro leaves, but it's not necessary. This dish is best fresh (when vegetables are most crisp), but leftovers can be enjoyed for up to 3 days.
Jen says
Love this recipe and have made it multiple times! Thank you!
Bri Beaudoin says
Hi Jen! So glad you're enjoying this recipe! Thanks so much for sharing. Hope you have a great week ahead
Saila says
Excellent recipe! I didn't have rice vinegar but substituted 1 1/2 tbsp mirin + 1/2 tbsp red wine vinegar.
Bri Beaudoin says
Hi Saila, So happy to hear you enjoyed this recipe! Thank you for sharing your substitution note, glad it worked out!