Vegetarian Panda Express Kung Pao Chicken
Discover the bold, vibrant flavors of this Vegetarian Panda Express Kung Pao Chicken—a plant-based twist on the iconic takeout favorite! Crispy, golden-brown tofu stands in for chicken, perfectly complemented by a medley of tender-crisp bell peppers, zucchini, and the nutty crunch of roasted peanuts. Infused with the spiced warmth of Sichuan peppercorns and dried red chilies, this dish is finished with a glossy sauce made from soy sauce, hoisin, rice vinegar, and sesame oil for that irresistible sweet-savory tang. Ready in just 40 minutes, this quick and easy recipe delivers all the stir-fried goodness you crave while staying vegetarian-friendly. Perfect for weeknight dinners or anytime you want a healthier, homemade version of a takeout classic!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 3 tbsp soy sauce
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 6 dried red chilies
- 4 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup unsalted roasted peanuts
- 4 scallions, sliced
- 1 tsp Sichuan peppercorns
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
Drain the tofu and press it for at least 15 minutes to remove excess moisture. Cut it into 1-inch cubes.
In a medium bowl, combine tofu cubes with 1 tablespoon of soy sauce and cornstarch. Toss to coat evenly.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crispy on all sides, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Then, add the dried red chilies and Sichuan peppercorns. Stir-fry for about 1 minute, until fragrant.
Add the minced garlic, green bell pepper, red bell pepper, and zucchini to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
Return the tofu to the skillet and add the peanuts and scallions. Stir to combine.
In a small bowl, whisk together the remaining soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour this sauce over the tofu and vegetable mixture in the skillet.
Toss everything to combine well and heat through, allowing the sauce to thicken slightly.
Serve hot, optionally garnished with additional sliced scallions and peanuts. Enjoy!
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 7.4 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 959 mg | 20% | |
*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.
