Vegan Panda Express Kung Pao Chicken
Transform your favorite takeout into a wholesome plant-based delight with this Vegan Panda Express Kung Pao Chicken! Featuring crispy cubes of golden brown tofu, a vibrant medley of bell peppers, zucchini, and green onions, and a perfectly balanced sauce with soy sauce, hoisin, and a spicy kick of sambal oelek, this recipe delivers all the bold flavors and textures you crave—without the meat. Tossed with dry roasted peanuts for added crunch, this dish is easy to make in under 35 minutes, making it perfect for busy weeknights. Serve it over steamed rice for a satisfying, vegan-friendly twist on the classic Kung Pao Chicken that will leave everyone at the table asking for seconds.
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Recipe Information
Ingredients
- 400 grams Extra firm tofu
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 1 medium Red bell pepper
- 1 medium Zucchini
- 4 stalks Green onions
- 3 pieces Garlic cloves
- 0.5 cup Dry roasted peanuts
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Hoisin sauce
- 1 tablespoon Sambal oelek or chili paste
- 1 tablespoon Brown sugar
- 2 tablespoons Water
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
Instructions
Drain the tofu and press it to remove excess moisture. Cut the tofu into 1-inch cubes.
In a bowl, toss the tofu cubes with cornstarch until they are well coated.
In a large skillet over medium-high heat, heat 2 tablespoons of vegetable oil. Add the tofu cubes and sauté until they are golden brown on all sides, about 8–10 minutes. Remove from the pan and set aside.
Prepare the vegetables: thinly slice the red bell pepper, cut the zucchini into half-moons, and chop the green onions into 1-inch pieces. Mince the garlic cloves.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the bell pepper and zucchini to the skillet. Stir-fry for 3–4 minutes until they are slightly tender.
In a small bowl, mix together soy sauce, rice vinegar, hoisin sauce, sambal oelek, brown sugar, water, and sesame oil.
Return the tofu to the skillet with the vegetables. Pour the sauce over the tofu and vegetables, stirring well to coat everything evenly.
Add the chopped green onions and peanuts to the skillet. Cook for an additional 2 minutes.
Season with salt to taste and serve immediately, preferably over steamed rice.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 38.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5306 mg | 231% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 39.5 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2898 mg | 223% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2509 mg | 53% | |
*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.
