Kung Pao Vegetables

5 from 2 votes

One pot Kung Pao Vegetables with Tofu—your new 25-minute dinner hero! This healthy, high-protein vegan recipe features crisp veggies in a crowd-pleasing savory, sweet and sour sauce. Made with simple pantry ingredients. Family-friendly—not spicy! (Vegan, Gluten Free).

Prep Time5

Cook Time20

Total Time25

Servings:

Author: Bri Beaudoin

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

US Customary - Metric

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.

Nutrition