Vegan Hunan Chicken
Transform your dinner routine with this bold, flavorful Vegan Hunan Chicken, a plant-based twist on the classic Chinese favorite! Made with crispy golden tofu, stir-fried vegetables, and a fiery, savory sauce infused with garlic, ginger, soy sauce, and hoisin, this dish delivers all the heat and depth of traditional Hunan cuisine without the meat. Red and green bell peppers, dried chilies, and broccoli florets amp up the color and texture, while a sprinkle of scallions and sesame seeds adds a finishing touch that’s as beautiful as it is delicious. Perfect for a quick weeknight meal, this recipe comes together in just 40 minutes and pairs flawlessly with steamed rice to soak up every last drop of the rich, spicy sauce. Whether you're vegan or simply looking to spice up your dinner menu, this crowd-pleasing recipe promises to impress!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 3 tbsp cornstarch
- 4 tbsp vegetable oil
- 4 garlic cloves, minced
- 1 tsp ginger, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 dried red chilies
- 3 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cups broccoli florets
- 2 scallions, sliced
- 1 tbsp sesame seeds, for garnish
Instructions
Drain and press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.
In a bowl, toss the tofu cubes with cornstarch until fully coated.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook until they are golden and crispy on all sides, about 8 minutes. Remove tofu from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of vegetable oil.
Add the minced garlic and ginger and sauté for about 1 minute until fragrant.
Add the sliced red and green bell peppers and dried red chilies to the skillet. Stir-fry for 3-4 minutes until the peppers are just tender.
In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, and sesame oil.
Return the crispy tofu to the skillet and pour the sauce mixture over it. Stir to coat the tofu and vegetables evenly.
Add the broccoli florets and continue to cook for another 3-4 minutes until the broccoli is bright green and tender-crisp.
Garnish with sliced scallions and sesame seeds.
Serve hot with steamed rice.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 40.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2167 mg | 94% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 22.8 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2985 mg | 230% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2183 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
