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.
Ingredients
FOR THE SAUCE
- 1/4 cup low sodium soy sauce or tamari
- 2 tablespoons agave
- 2 tablespoons hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon garlic chili sauce
- 1 tablespoon cornstarch
- 1/4 cup water
FOR THE TOFU
- 1 14-ounce package firm tofu drained and pressed
- 1 tablespoon cornstarch
- 2 tablespoons 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
- 2 cups cooked rice
- sesame seeds, chopped peanuts for topping
Instructions
- To make the sauce, combine the cornstarch and 1 tablespoon of 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 3-5 days.
Nutrition
Calories: 405kcal | Carbohydrates: 59g | Protein: 14g | Fat: 12g