Go Back
+ servings
These Vegan Kung Pao Tofu Bowls are a better than takeout vegan dinner at home. Filled with sticky, savory & sweet tofu, red bell pepper & rice | ThisSavoryVegan.com #thissavoryvegan #kungpao #tofurecipes
Print Pin
5 from 5 votes

Vegan Kung Pao Tofu Bowls

These Vegan Kung Pao Tofu Bowls are a better than takeout vegan dinner at home. Filled with sticky, savory & sweet tofu, red bell pepper & rice.
Course Main Course
Cuisine asian
Keyword asian, rice, rice bowls
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 405kcal

Ingredients

FOR THE SAUCE

  • ¼ cup low sodium soy sauce or tamari
  • 2 tablespoon agave
  • 2 tablespoon hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon garlic chili sauce
  • 1 tablespoon cornstarch
  • ¼ cup water

FOR THE TOFU

  • 1 14-ounce package firm tofu drained and pressed
  • 1 tablespoon cornstarch
  • 2 tablespoon sesame oil separated
  • 3 green onions diced, greens & whites separated
  • 1 red bell pepper cut in strips
  • 2 cloves garlic diced
  • 1 inch fresh ginger diced

FOR THE BOWLS

  • 1 cup white rice dry
  • 2 cups water
  • sesame seeds, chopped peanuts for topping

Instructions

  • Prepare the rice. Add the rice and water to a pot and bring to a boil. Cover, lower heat and steam until all of the water is absorbed.
  • While the rice is cooking, prepare the rest of the meal. Drain and press the tofu. If you don't have a tofu press, place the tofu between 2 plates for 5 minutes.
  • To make the sauce, combine the cornstarch and 1 tablespoon of the water in a small bowl and stir until combined. Add the cornstarch slurry and the rest of the sauce ingredients to a bowl and stir to combine. Set aside.
  • Slice your drained tofu into squares (I cut mine into 24 squares) and place in a bowl. Dust with cornstarch and toss to coat evenly.
  • Heat 1 tablespoon of sesame oil in a pan over medium-high heat. Add the tofu and allow it to cook, untouched, for 3-5 minutes - lowering heat as needed. Once lightly browned, use tongs to gently flip the tofu. Once the other side is browned, transfer the tofu to a plate and place the empty pan back on the stove over medium heat.
  • Add the remaining tablespoon of sesame oil to the pan followed by the whites of the green onion, and bell pepper. Cook, stirring frequently, for 3 minutes. Add the garlic, ginger and all of the sauce. Bring to a boil, then lower heat and simmer for 5 minutes. Add the tofu and gently toss until heated through.
  • Serve tofu over rice and top with the remaining green onion, sesame seeds and chopped peanuts.

Video

Notes

*Leftovers can be stored in the fridge for 3 days.

Nutrition

Calories: 405kcal | Carbohydrates: 59g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 886mg | Potassium: 169mg | Fiber: 3g | Sugar: 12g | Iron: 2mg