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Kung Pao Tofu with Noodles is a flavorful, sweet and spicy dish the whole family loves! You can easily control the spice level, making it as mild or spicy as you like. While there are a few steps involved, it’s quick enough for a weeknight meal. Ready in under 45 minutes!
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This vegan Kung Pao Tofu recipe is a Chinese-inspired stir fry. It’s a plant-based version of the more traditional kung pao chicken. It is certainly not authentic, but just as delicious as the popular take-out dish.
It features crispy tofu, sweet bell peppers, spicy red pepper flakes, crunchy peanuts, and a bold, savory sauce.
Ingredients you need
Ingredient notes and substitutions
- Tofu ~ I love using baked tofu in this Kung Pao recipe. The tofu can bake in the oven while you make the rest of the dish. I like to use a super firm or extra firm tofu which doesn’t need to be pressed. Simply blot the moisture with a clean paper towel. If you have regular firm tofu, press it for at least 20 minutes to remove as much moisture as possible. Do not use soft or silken tofu.
- Aromatics ~ Onion, garlic, and ginger bring so much flavor! While there is certainly a time and place for onion powder, garlic powder and dried ginger, this is not it – use fresh!
- Peppers ~ I like to use a variety of bell pepper colors. Use whatever colors you have or like best.
If you love peppers, you’ll love my Italian Peppers and Chickpeas, Creamy Vegan “Beef” Pasta with Peppers, and Mediterannean Stuffed Peppers. - Red pepper flakes ~ This is where the spicy heat comes from. More traditional recipes use whole dried chiles, but that is not something I usually have on hand, so I’ve adapted the recipe to use red pepper flakes, which we always have in our pantry. Use as little or as much as you like. I find 1 tablespoon to be perfect for our family.
- Sauce ~ The sauce is a combination of soy sauce (I like a low-sodium soy sauce; tamari or coconut aminos will work as well), hoisin sauce (optional, but delicious!), rice vinegar, and coconut sugar. You could also add a few dashes of sriracha or hot sauce if you like even more heat. Because we are tossing the tofu and veggies with noodles, this particular version makes more sauce than most recipes you might find online. If you are not going to use the noodles, you may want to halve the sauce or simply freeze half of it for another time before adding it to the skillet.
- Cornstarch ~ We are using this two ways. First, it gets tossed with the tofu to create a lovely crispy coating when baked. Then, it’s used as a thickener for the kung pao sauce. Arrowroot powder should work, too.
- Noodles ~ We have been loving this kung pao tofu with pot-size spaghetti noodles. You could also use rice noodles, ramen noodles, soba noodles, or rice. Whatever you choose, cook according to the package directions before tossing with the tofu, veggies, and sauce.
- Garnishes ~ We finish this dish with sliced green onions and chopped roasted peanuts. While peanuts are traditional in kung pao dishes, you could use cashews or almonds as well. Or for a nut-free option, leave out the nuts.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Toss the tofu with oil and soy sauce until evenly coated. Sprinkle the cornstarch over the top.
- Step 2: Toss the tofu with the cornstarch until no white powder is visible.
- Step 3: Arrange the tofu on a parchment lined rimmed baking sheet.
- Step 4: Bake until golden. Set aside.
- Step 5: Sauté the onions until soft and translucent.
- Step 6: Add the bell peppers, garlic, ginger, and red pepper flakes. Sauté until the peppers are tender, yet still firm.
- Step 7: Add the sauce and simmer until thickened.
- Step 8: Add the baked tofu.
- Step 9: Add cooked noodles and toss everything together.
- Step 10: Garnish with sliced green onions and toasted chopped peanuts.
Serving suggestions
We love this Kung Pao Tofu with noodles, but you could serve it with rice if you prefer.
If you don’t want tofu, you could try it with a different protein like tempeh or vegan chicken. You could also just add extra vegetables, like zucchini, broccoli, or cauliflower.
Storage and freezing
Make ahead: The baked tofu can be made in advance, but will lose the crispiness. It will still be delicious, though! The noodles can be made in advance, too. You can also whisk the sauce in advance and store in the fridge in a mason jar. Wait to add the cornstarch slurry until you are cooking in the skillet.
Fridge: Store leftovers of the kung pao tofu in an airtight container in the fridge for 3 to 4 days.
Freezer: You could also freeze it. Let it cool completely before transferring to a freezer safe container or plastic bag. It should keep well for up to 3 months. Please note: the texture of the peppers will be much softer after defrosting and reheating. Because of this, I personally prefer the dish fresh or reheated from the fridge.
Pro tips and tricks
- To save time, use super firm tofu so you don’t have to press it. If you have regular firm tofu, press it for 20 minutes to remove as much excess moisture as possible. Do not use soft or silken tofu.
- Prep the baked tofu first so you can make the rest of the dish while it bakes.
- Use fresh garlic and ginger – it really makes a difference in this dish.
- Use more or less red pepper flakes depending on your heat tolerance.
- If you don’t have hoisin sauce, just leave it out. Taste and add more soy sauce if needed before serving.
- For a gluten-free option, use gluten-free tamari or liquid aminos instead of soy sauce, leave out the hoisin sauce (unless you can find a gluten-free variety), and use gluten-free noodles or rice.
- For a nut-free option, leave out the peanuts.
- For an oil-free option, skip the oil for the tofu and sauté the vegetables with water or broth instead.
FAQs
Typically, kung pao recipes are spicy. However, you can control how spicy or mild you want this dish to be. Use more or less red pepper flakes depending on your heat tolerance…or use none at all.
If you don’t want tofu, try tempeh, vegan chicken, chickpeas, or cauliflower.
To make this dish gluten-free, use gluten-free tamari or coconut aminos instead of soy sauce, leave out the hoisin sauce (unless you can find one that is gluten-free) and use rice noodles or rice instead of the spaghetti noodles.
More Asian-inspired vegan dinners
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Kung Pao Tofu with Noodles
Recommended Equipment
- Large skillet or wok
Ingredients
For the baked tofu
- 1 package (16 oz) super firm tofu drained, patted dry, and cubed
- 1 tablespoon olive oil
- 2 tablespoons soy sauce or tamari
- 2 tablespoons cornstarch
For the noodles
- 12 ounces long noodles cooked according to package directions
For the Kung Pao Sauce
- ½ cup soy sauce or tamari or coconut aminos
- ¼ cup hoisin sauce
- ¼ cup rice vinegar
- 2 tablespoons coconut sugar or pure maple syrup
- 2 tablespoons cornstarch
- 2 tablespoons water
For the Stir Fry
- 2 tablespoon olive oil
- ½ red onion chopped
- 3 bell peppers, any color seeded and chopped
- 3 cloves garlic minced
- 1 inch fresh ginger peeled and minced
- 2-3 teaspoons red pepper flakes use more or less depending on your heat tolerance
- 3 green onions sliced
- ¼ cup roasted peanuts
Instructions
For the Baked Tofu
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
- Toss the cubed tofu in a large bowl with 1 tablespoon oil and 2 tablespoons soy sauce. Sprinkle 2 tablespoons of cornstarch over the top of the tofu and toss until no visible white powder remains.
- Arrange the tofu on the prepared baking sheet in one even layer. Bake for 20 to 25 minutes until golden and crispy. You can flip the tofu cubes over after 15 minutes if you want to get a darker color on both sides, but this isn't really necessary.
For the Noodles
- While the tofu is baking, cook the noodles according to package directions.
For the Kung Pao Sauce
- Whisk the soy sauce, hoisin sauce, rice vinegar, and coconut sugar together in a small bowl. Set aside.
- In a separate small bowl, whisk together the cornstarch and water. This is the cornstarch slurry. Set aside.
For the Stir Fry
- Heat the oil in a large nonstick skillet or work over medium-high heat. Add the onion and sauté until soft and translucent, about 3 to 4 minutes.
- Add the bell peppers, garlic, ginger, and red pepper flakes. Sauté for 2 to 3 minutes until fragrant and the peppers are starting to soften.
- Add the kung pao sauce and simmer for 1 to 2 minutes.
- Whisk the cornstarch slurry again to ensure there are no clumps and add it to the skillet. Bring the mixture to a bubble and cook until the sauce thickens. This happens quickly in just about 1 minute.
- Turn off the heat. Add the baked tofu and cooked noodles and mix everything together until well combined.
- Garnish with green onions and roasted peanuts. Serve immediately.
Notes
- To save time, use super firm tofu so you don’t have to press it. If you have regular firm tofu, press it for 20 minutes to remove as much moisture as possible. Do not use soft or silken tofu.
- Prep the baked tofu first so you can make the rest of the dish while it bakes.
- Use fresh garlic and ginger – it really makes a difference in this dish.
- Use more or less red pepper flakes depending on your heat tolerance.
- If you don’t have hoisin sauce, just leave it out. Taste and add more soy sauce if needed before serving.
- For a gluten-free option, use gluten-free tamari or liquid aminos instead of soy sauce, leave out the hoisin sauce (unless you can find a gluten-free variety), and use gluten-free noodles or rice.
- For a nut-free option, leave out the peanuts.
- For an oil-free option, skip the oil for the tofu and sauté the vegetables with water or broth instead.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jenn Sebestyen
I hope you love this dish as much as we do!