Vegan Kung Pao Chicken
Transform your dinner routine with this irresistible Vegan Kung Pao Chicken—a plant-based twist on the classic Chinese takeout favorite! This vibrant dish features crispy, golden tofu cubes coated in a light cornstarch crust, stir-fried alongside a colorful medley of red bell peppers, green bell peppers, and zucchini. Dried red chilies, garlic, and fresh ginger infuse every bite with bold, aromatic flavors, while a savory-sweet sauce made with soy sauce, hoisin, rice vinegar, and a touch of maple syrup ties it all together. Roasted peanuts add a satisfying crunch, and a drizzle of sesame oil provides the perfect finishing touch. Ready in under 45 minutes, this easy vegan stir-fry is ideal for busy weeknights and is best served with steamed rice for a comforting, flavorful meal. Perfect for those craving a healthier, plant-powered alternative to Kung Pao Chicken without compromising on taste!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 3 tbsp cornstarch
- 4 tbsp vegetable oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium zucchini
- 0.5 cup roasted peanuts
- 5 dried red chilies
- 3 garlic cloves
- 1 inch piece fresh ginger
- 0.25 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 1 tbsp maple syrup
- 1 tsp crushed red pepper flakes
- 0.25 cup water
- 2 scallions
- 1 tsp sesame oil
Instructions
Drain the tofu and press it to remove excess moisture. Cut into 1-inch cubes.
Toss the tofu cubes with cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.
While the tofu is cooking, prepare the vegetables: slice the red and green bell peppers and cut the zucchini into bite-sized pieces. Mince the garlic and ginger, and set aside.
In a small bowl, mix together soy sauce, rice vinegar, hoisin sauce, maple syrup, crushed red pepper flakes, and water to create the sauce. Set aside.
In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the dried red chilies and cook until they darken slightly but do not burn, about 1 minute.
Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the chopped bell peppers and zucchini to the skillet. Stir-fry for about 4-5 minutes, until the vegetables are tender but still crisp.
Return the crispy tofu to the skillet and pour the prepared sauce over everything. Toss to coat the tofu and vegetables in the sauce.
Add the roasted peanuts and stir to combine. Cook for an additional 2-3 minutes until everything is well coated and heated through.
Garnish with sliced scallions and drizzle with sesame oil before serving.
Serve hot over steamed rice or your choice of grain.
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 51.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 53.2 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2923 mg | 225% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3693 mg | 79% | |
*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.
