This Kung Pao Tofu doesn’t require a lot of time or many perishable ingredients - making it perfect for a “don’t feel like cooking and don’t have a lot of groceries” type meal. Also, if you don’t care for spicy foods - this recipe is for you! If you do care for spicy, add more cayenne and red chili flavors to increase the heat.

Kung Pao Tofu [Vegan]





For the Tofu: 

  • 1 package organic firm or extra firm tofu
  • 1 tablespoon maple syrup
  • 1 pinch cayenne pepper, or more for more heat
  • 4 tablespoons cornstarch or arrowroot powder
  • 1 tablespoon high heat oil (i.e. avocado oil)

For the Sauce:

  • 1 tablespoon fresh, minced ginger root
  • 2 cloves garlic, minced
  • 1 pinch red chili flakes, or more for more heat
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons coconut aminos (or, soy sauce/tamari)
  • 1 tablespoon Hoisin sauce
  • 1 teaspoon onion powder
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch or arrowroot powder
  • 1/4 cup vegetable broth

For the Dish:

  • 4 cups broccoli florets (fresh or frozen)
  • 1  1/2 cups dry brown rice (or, 3 cups cooked brown rice)


For the Tofu:

  1. Begin by preparing the tofu. Open the tofu package, drain, and press the tofu for 10-15 minutes.
  2. While the tofu is being pressed, if you need to make your rice - start it.
  3. Cut and wash the broccoli (if fresh). Prepare a large pot to steam the broccoli for about 5 minutes. Here is a quick video on how to steam broccoli. Once done, set aside.
  4. When the tofu is pressed, cut into uniform cubes. Add to a mixing bowl. Drizzle with 1 tablespoon maple syrup and a pinch of cayenne pepper. Lightly toss. Next, add 4 tablespoons cornstarch and toss together. Use a rubber scraper to fold the tofu to help prevent it from crumbling.
  5. Heat a large skillet to medium-high heat. Once hot, add 1 tablespoon of oil. Once the oil is hot, add the tofu into as even of a layer across the pan as possible. Allow the tofu to brown for about 4-5 minutes and flip tofu, aiming to brown all sides (if possible).
  6. While the tofu is cooking, make the sauce.

For the Sauce:

  1. In a small bowl, add the ginger, garlic, red chili flakes, rice vinegar, sesame oil, coconut aminos, hoisin sauce, onion powder, sugar, cornstarch, and 1/4 cup vegetable broth/stock (water would do fine as well). Stir until well combined.

To Assemble:

  1. When the tofu is browned to your liking, add the sauce. Mix and gently coat the tofu with the sauce and cook for 3-4 minutes. The sauce should thicken a little as it heats.
  2. Feel free to add the cooked broccoli to the pan to add some sauce to the broccoli - or simply keep it on the side.
  3. Serve tofu and broccoli over cooked brown rice.
  4. Enjoy!