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Simple Kung Pao Tofu and Broccoli

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2 min read
Summary

This is my go-to choice when I want a meal that feels like I’m eating at my favorite vegan Chinese restaurant, but it’s actually easily made with love at home. It's a combination of sweet, savory and spicy, making it really satisfying (omit the spice if you don’t love it!). The trick to making it a quick and easy meal is having the rice ready to go and pressing the tofu ahead of time. I typically use red or black rice, however you can use brown or wild rice and it'll still be delicious. Don’t let the list of ingredients seem overwhelming — trust me when I say this is simple to make once the rice is cooked and tofu is pressed!

Yields4 ServingsPrep Time25 minsCook Time30 minsTotal Time55 mins

Ingredients

 16 oz organic tofu (extra-firm block, pressed [see note])
 1 tbsp vegetable broth
 ¼ tsp black pepper (freshly ground)
Sauce
 ½ cup water
 6 tbsp organic tamari (low-sodium, or coconut aminos)
 2 tbsp umeboshi plum vinegar (or red wine vinegar)
 2 tbsp organic rice vinegar
 2 tbsp maple syrup (pure, or freshly squeezed orange juice)
 1 tsp sesame seed oil (optional, for flavor)
 2 tbsp sriracha (omit if you don't like heat)
 1 tbsp fresh ginger (minced)
 1 tbsp arrowroot powder (or organic corn or tapioca starch)
Vegetables
 1 medium red bell pepper (chopped)
 1 medium orange bell pepper (chopped)
 1 shallot (minced)
 3 cloves garlic (minced)
 2 tbsp fresh ginger (minced)
 3 cups organic broccoli (chopped)

Directions

Tofu
1

Preheat oven to 400 degrees fahrenheit.

2

After tofu has been pressed (see note) to remove moisture, cut into 1" cubes or strips (whichever you prefer).

3

Place in a bowl and add the vegetable broth. Sprinkle with pepper and mix with a spatula.

4

Place tofu on a parchment-lined baking sheet and bake for 25–30 minutes, flipping the cubes or strips halfway through. Or, pan fry in vegetable broth until edges of tofu are golden brown. Set aside.

Make the Sauce
5

In a medium bowl, add all sauce ingredients and whisk well to combine. Set aside.

Make the Veggies
6

In a large pan or wok, heat the veggie broth in the pan over medium-high heat.

7

In the hot pan, add the peppers, shallot, ginger and garlic. Cook for 2–3 minutes.

8

Add broccoli and cook for 5–7 minutes or until desired consistency.

9

Add the Kung Pao sauce and stir constantly until it thickens. Lower the heat.

10

Add the tofu and stir then remove from heat.

11

Stir in cilantro, green onion and peanuts.

12

Top on a bed of rice.

Chef's Notes

Press your tofu
If you want tofu to be firm and crispy, and not mushy, when you pan fry or bake it then you’ll want to press the water out of it at least an hour before you cook it. Wrap the tofu in paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan or a few heavy books. Let it press for about an hour if possible.

Oil-free
Omit the sesame seed oil and top with sesame seeds instead.

Substitutions
Don’t have fresh ginger on hand? Use 1 tsp of ground ginger in place of 1 Tbsp of fresh ginger.

Use red pepper flakes in place of the sriracha.

Don’t have broccoli or peppers on hand? Any vegetables will do here! Try carrots, mushrooms, asparagus, cauliflower or Brussels sprouts.

Other nuts taste delicious with this as well. If desired, use pistachios or cashews in place of peanuts.

Ingredients

 16 oz organic tofu (extra-firm block, pressed [see note])
 1 tbsp vegetable broth
 ¼ tsp black pepper (freshly ground)
Sauce
 ½ cup water
 6 tbsp organic tamari (low-sodium, or coconut aminos)
 2 tbsp umeboshi plum vinegar (or red wine vinegar)
 2 tbsp organic rice vinegar
 2 tbsp maple syrup (pure, or freshly squeezed orange juice)
 1 tsp sesame seed oil (optional, for flavor)
 2 tbsp sriracha (omit if you don't like heat)
 1 tbsp fresh ginger (minced)
 1 tbsp arrowroot powder (or organic corn or tapioca starch)
Vegetables
 1 medium red bell pepper (chopped)
 1 medium orange bell pepper (chopped)
 1 shallot (minced)
 3 cloves garlic (minced)
 2 tbsp fresh ginger (minced)
 3 cups organic broccoli (chopped)

Directions

Tofu
1

Preheat oven to 400 degrees fahrenheit.

2

After tofu has been pressed (see note) to remove moisture, cut into 1" cubes or strips (whichever you prefer).

3

Place in a bowl and add the vegetable broth. Sprinkle with pepper and mix with a spatula.

4

Place tofu on a parchment-lined baking sheet and bake for 25–30 minutes, flipping the cubes or strips halfway through. Or, pan fry in vegetable broth until edges of tofu are golden brown. Set aside.

Make the Sauce
5

In a medium bowl, add all sauce ingredients and whisk well to combine. Set aside.

Make the Veggies
6

In a large pan or wok, heat the veggie broth in the pan over medium-high heat.

7

In the hot pan, add the peppers, shallot, ginger and garlic. Cook for 2–3 minutes.

8

Add broccoli and cook for 5–7 minutes or until desired consistency.

9

Add the Kung Pao sauce and stir constantly until it thickens. Lower the heat.

10

Add the tofu and stir then remove from heat.

11

Stir in cilantro, green onion and peanuts.

12

Top on a bed of rice.

Simple Kung Pao Tofu and Broccoli