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Kung pao tofu is chock full of veggies in a delicious, slightly spicy sauce! Did I mention easy? The sauce has only 3 ingredients and you can use whatever veg you have on hand - all done in about 30 minutes! Perfect for the tofu newbie too!

Kung Pao Tofu

Quick vegetarian meal chock full of veggies and spice!

Ingredients

  • 1 block firm or extra firm or super firm tofu any of the 3 works great
  • salt, pepper, garlic powder or your favorite seasoning blend
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch
  • 2 small or 1 large zucchini cut into chunks
  • 1/2 medium/large onion, chopped or sliced
  • 1 jalapeno chopped, seeds removed if you don't want too much heat
  • 1 bell pepper chopped
  • 1-1.5 cups fresh green beans, trimmed and cut in half
  • 2-3 tablespoons sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/4-1/2 cup cashews or peanuts

SAUCE

  • 7 tablespoons low sodium soy sauce
  • 3 tablespoons honey
  • ½-3 tablespoons Sriracha sauce, ½=minimal heat, 3=spicy! start small and check the spice level
  • sesame seeds for garnish, optional
  • green onions for garnish, optional
  • cilantro for garnish, optional

Instructions

  1. Preheat your oven to 400°. 

    Cut your pressed tofu into cubes about 1" or 1.5" square.  If you're a tofu newbie, I would take that down by half, into 1/2" squares.   In a large bowl, combine the tofu and the olive oil, toss to coat.   Add the cornstarch.  Add the salt & pepper and garlic powder or whatever spice blend you're using.  I like Heaven Made It's Incredible for this, but use whatever you like.  Toss to coat.

  2. Line a baking sheet with parchment paper.  Add the tofu chunks.  Bake at 400° for 15 minutes.  Flip them over and bake another 15 minutes. Remove when done. 

  3. While you're baking your tofu, chop all the veggies.  Heat the sesame oil in a large pan over medium/high heat.  When hot, add the chopped veggies, except the ginger and the garlic.  Saute until you like the feel of the veggies.  Longer cook time = softer veggies.  We like a crisp bite to our veggies, so it doesn't take long.  When the veggies are to your liking, add the garlic and ginger.  Stir about for 1-2 minutes.  Turn the heat off. 

  4. Mix together your soy sauce, honey, and sriracha.  

  5. When the tofu is done, it should be crisp on the outside and tender on the inside.  Toss all of the tofu into the pan with the veggies.  Add the sauce and the cashews/peanuts.  Stir and add some heat, just to heat the veggies through and warm up the sauce.  

  6. Serve over rice - regular, brown, fried, cauliflower or with noodles.  Maybe some potstickers on the side if you're feeling frisky.

Recipe Notes

If you went crazy chopping veggies and you see, whoa, I won't have enough sauce, just make a tad bit more with 2 tablespoons soy sauce, 1 tablespoon honey and 1 teaspoon sriracha and add it in the pan.  

 

The seasoning blend is up to you and depending on what you're doing with it. We like Heaven Made because it's very versatile. It doesn't clash with anything, but we also like Memphis BBQ seasoning too. Mrs. Dash has a Southwest seasoning that's good on it too.

 

You don't have to use the veggies listed. I've tossed in anything. Just carrots and frozen peas if that's all you have hanging around. Like I said, it's very very loose. Cabbage is great in this too.