Vegan Kung Pao

For Week 2 of BM #49, I have chosen to highlight some of our weekend brunches. As I have mentioned in some of my previous posts, my husband is a great fan of Continental cuisine. So for Day 1, I attempt to showcase this favorite of his.

I felt that there was a little too much of Soy Sauce. So the next time around, I shall definitely keep in mind to reduce the amount of Soy Sauce. Otherwise this is a keeper of a recipe. Also I have not used Rice Vinegar or other typical Chinese sauces. Some other Asian vegetables like water chestnuts, baby corn can be used as well.

Recipe adapted from here
Ingredients - 

Vegetable Oil 2 Tbsp
Garlic, grated 1 tsp
Ginger, grated 1/2 tsp
Spring Onions, white portion finely chopped 2 Tbsp
Red, Orange, Green Bell peppers, cubed as needed
Green Beans, stringed and chopped 1/2 cup
Celery, chopped 3/4 cup
Snow Peas 3/4 cup
Cornstarch 2 tsp mixed in 1 Tbsp of water
Peanuts, roasted 1/2 cup
Tofu, firm, cubed from 1 package
For Tofu Marinade - 
Soy Sauce 2 Tbsp
Rice Vinegar 1 Tbsp (I used Apple Cider Vinegar)
Cornstarch 2 tsp
Brown Sugar 1 tsp
For Sweet-Chili Sauce - 
Crushed Red Pepper 2 tsp
Sea Salt 1/8 tsp
Brown Sugar 1 tsp
Rice Vinegar 1 Tbsp (I used Apple Cider Vinegar)
Garlic, grated 1 tsp
For Kung Pao Sauce - 
Vegetable Broth 1/4 cup
Rice Vinegar 1 Tbsp (I used Apple Cider Vinegar)
Molasses 1 tsp (I cheated used Honey instead)
Soy Sauce 2 Tbsp
Peanut Butter, smooth 2 tsp
Sesame Oil 2 tsp
Brown Sugar 1 tsp

Vegan Kung Pao

Method Of Preparation -

Mix all the ingredients listed under Tofu Marinade. Marinate the tofu making sure all the tofu cubes are coated with the marinade. Set aside for 10-15 min

Meanwhile, prepare the sweet chili sauce and the kung pao sauce and set aside.

In a non stick wok, add vegetable oil and saute the marinated tofu until all sides of tofu cubes are evenly browned. Remove the sauteed tofu onto paper towels to drain excess oil.

In the remaining oil, add the grated ginger, garlic and the chopped spring onions. Saute for a few seconds.

Add in the chopped vegetables and stir fry for about 5 minutes until the vegetables are tender but crisp.

Transfer the sauteed tofu back into the wok. Pour in all the sauces. Let the sauces simmer.

Add in the roasted peanuts and the cornstarch solution. Mix carefully until the sauce thickens.

Remove from heat. Serve it hot on a bed of steamed rice. 

Garnish with chopped greens of spring onions and more crushed red pepper for a spicy meal.

Preparation Time 45 min to 1 hr
Serves 3


  1. What a hearty brunch this is! I love the recipe and looks very tempting :)

  2. Suma Gandlur Says:
  3. My husband would love this as well. I have all the ingredients at home. Would try it later.

  4. Very very interesting recipe...looks wonderful. I am sure my family would like it.

  5. Sarita Says:
  6. This looks too tempting ! Love to eat..

  7. Srivalli Says:
  8. That's a great dish for a lazy weekend Harini..very filling as well..

  9. Padmajha Says:
  10. Looks so delicious.Am sure this will be a hit at our place too!

  11. Very interesting Kung pao.Love to try it.Nice clicks..

  12. what a great restaurant copy cat version - yours probably tastes better than what we get at Chinese take out

  13. Unknown Says:
  14. This is in my to do list now you are tempting me to do looks yum

  15. Pavani Says:
  16. Love this delicious vegan Kung Pao. It came out perfect.

  17. Sarita Says:
  18. Looks colourful and yummy.

  19. Priya Suresh Says:
  20. Nw u are tempting me to give a try to this vegan version Kung pao, lipsmacking dish.

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