Kung Pao Vegetables with Tofu is a quick, easy, family-friendly dinner that uses up spare vegetables while delivering satisfying bold flavors. It recreates the takeout experience at home with a lighter, healthier approach.
This version draws inspiration from the popular Vancouver restaurant Earls, which has served Kung Pao Chicken for decades. Rather than focusing on intense heat, this Chinese-American style recipe emphasizes a balanced salty-sweet-tangy sauce that appeals to a wide range of tastes.
[feast_advanced_jump_to]
Why you’ll love this recipe
- Fast and easy: Ready in about 25 minutes—ideal for busy weeknights.
- Healthier than takeout: Loaded with colorful vegetables and plant-based protein while using less oil and salt than typical restaurant versions.
- High in protein: This plant-based dish provides about 23 grams of protein per serving.
- Accessible ingredients: No specialty Asian-only ingredients required—common pantry items work well as swaps.
- Mildly spiced: This Chinese-American style focuses on savory, tangy, and slightly sweet flavors rather than the numbing heat of traditional málà preparations.
Ingredients (and substitutes)
This recipe keeps ingredients simple and flexible—use vegetables that cook in similar times so everything finishes together. Below are the core components and easy substitutes.
Here’s what you need:
- Tofu: Extra-firm is preferred; firm works if that’s what you have. No special pressing or coating is required.
- Broccoli: Cut into small florets so it cooks evenly with other vegetables. You can swap broccolini or baby bok choy if preferred.
- Neutral oil: Grapeseed is used here, but vegetable, canola, or safflower oil are fine substitutes.
- Tamari or soy sauce: Tamari gives a richer, more umami flavor; soy sauce is an acceptable alternative.
- Brown sugar: Dark or light brown sugar adds depth; granulated sugar can be used but will be less complex.
- Rice vinegar: Use unseasoned rice vinegar for the tang; apple cider or white wine vinegar are reasonable stand-ins.
- Dried chiles: Whole dried Chinese red chiles provide aroma and color; fresh Thai red chilies or dried árbol chiles can be used with adjusted quantities for heat.
- Rice for serving: Jasmine rice is recommended but any cooked rice will work.
See the recipe card below for full ingredient amounts and step-by-step instructions.
Other tofu recipes you might like: Vegetarian Butter Chicken, Crispy Air Fryer Tofu, and Sweet Chili Tofu Bowls.
How to make Kung Pao Vegetables
This 25-minute vegan stir-fry comes together in one pan. Prep vegetables while the tofu cooks and start your rice early to keep everything on schedule.
Overview of the method:
1. Whisk the Kung Pao sauce ingredients together until smooth.
2. Crumble tofu into a hot oiled skillet and begin to brown it.
3. Sauté until the tofu is golden brown, then remove and set aside.
4. Sauté the vegetables with the dried chiles until tender-crisp.
5. Return tofu to the pan, add the sauce, and cook until it thickens and coats everything.
6. Stir in roasted peanuts and finish with black pepper to taste. Serve over rice.
Find the full recipe card below with exact measurements and timings.
Tips
Helpful tips for best results:
- Use a large skillet: A 12-inch (30 cm) or larger pan prevents overcrowding so ingredients can brown instead of steam.
- Cook in batches when doubling: Overcrowding the pan reduces browning—cook tofu and vegetables in separate batches if needed.
- Prep everything first: Stir-fries cook quickly, so have all vegetables chopped before you begin.
- Cut broccoli small: Small florets cook faster and match the timing of other vegetables.
- Make the sauce ahead: The sauce can be mixed up to two days in advance and refrigerated.
- Adjust chiles for heat: Whole dried Chinese chiles are mild; switch to fresh or different dried chiles if you want more spice, and adjust quantities accordingly.
Recipe FAQ’s
This Chinese-American style is much milder than traditional Sichuan versions. Whole dried Chinese red chiles are used mainly for aroma and appearance and are cooked whole, which keeps the heat low. If you prefer more spice, add black pepper at the end or cut the chiles to release seeds—just reduce the number used to keep it balanced.
No—you can substitute fresh Thai red chilies (use fewer because they’re spicier) or omit chiles entirely if you don’t want heat.
Sliced scallions or chopped cilantro work well as garnishes, though the dish is flavorful without them.
You can make the sauce up to two days ahead. For best texture, cook the vegetables fresh. Leftovers keep for up to three days and reheat quickly in a skillet or microwave to avoid overcooking.
More Asian-inspired dinners:
- Crispy Sweet Chili Tofu Bowls
- Vegan Satay (Tofu Skewers) with Peanut Sauce
- Sesame Soba Noodle Salad
- Spring Roll Salad with Peanut Glazed Tofu
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!
📖 Recipe
Kung Pao Vegetables
Ingredients
Crumbled Tofu
- 2 tablespoons grapeseed oil (or other neutral oil)
- 16 ounces extra-firm tofu (see note)
Stir Fry
- 1 tablespoon grapeseed oil (or other neutral oil)
- 1 small chopped red onion (about 1.5 cups)
- 2 cups small broccoli florets
- 1 chopped red bell pepper (about ¾-inch pieces)
- 2 sliced carrots (¼-inch rounds)
- 2 stalks sliced celery (⅓-inch half-moons)
- 5 to 15 dried red Chinese chiles(see note)
- ½ cup peanuts (roasted)
- black pepper (to taste)
- 4 cups cooked jasmine rice
Sauce
- 6 tablespoons tamari (or soy sauce)
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 cup vegetable broth
Instructions
-
Make Sauce: In a medium bowl whisk together 6 tablespoons tamari, 2 tablespoons minced ginger, 2 tablespoons minced garlic, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 2 tablespoons brown sugar, and 2 tablespoons cornstarch until smooth. Stir in 1 cup vegetable broth.
-
Tofu: Heat 2 tablespoons grapeseed oil in a 12-inch skillet over medium-high heat. Crumble in 16 ounces extra-firm tofu and sauté until mostly golden brown, about 8 minutes. Transfer tofu to a bowl, toss with 3 tablespoons of the sauce, and set aside.
-
Start Stir Fry: Return the skillet to medium-high heat, add 1 tablespoon grapeseed oil, then add the chopped red onion, broccoli florets, red bell pepper, sliced carrots, sliced celery, and 5–15 dried red Chinese chiles. Sauté until vegetables are tender-crisp, about 5 minutes.
-
Finish: Reduce heat to medium. Add the tofu and remaining sauce to the skillet. Toss to coat and cook, stirring frequently, until the sauce thickens, about 2 minutes. Stir in ½ cup roasted peanuts and season with black pepper to taste. Serve over 4 cups cooked jasmine rice.
Notes
- Tofu: A 12 oz (340 g) package works if you prefer slightly less tofu; firm tofu is an acceptable substitute.
- Broccoli: Cut florets into small bite-sized pieces so they cook evenly with other vegetables.
- Chiles: Whole dried chiles add aroma and color and are typically mild when cooked whole. Substitute 1–2 fresh Thai red chiles or 3–12 dried árbol chiles if you want more heat; adjust amounts to taste. Black pepper is an easy late-stage option to add heat.
- Peanuts: Use roasted peanuts, salted or unsalted, or substitute roasted cashews.
- Tools: A 12-inch skillet or wok is recommended to provide enough surface area for browning. Preheat the pan well before adding oil to reduce sticking.
- Storage: Garnish with scallions or cilantro if desired. Best when fresh, leftovers keep for up to three days and reheat quickly in a skillet or microwave.