Kung Pao Tofu

Servings: 4 Total Time: 40 mins
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If you’re looking for a high-protein vegan meal prep that tastes even better than takeout, this Kung Pao Tofu is about to become your new favorite. Crispy tofu is coated in a rich, sticky kung pao sauce made with tamari, coconut aminos, hoisin, peanut butter, garlic, ginger, and just the right amount of heat. Tossed with bell peppers, green onions, and crunchy roasted peanuts, every bite is packed with bold flavor and satisfying texture.

With around 50g of plant-based protein per serving, this recipe is perfect for anyone looking to eat more protein without sacrificing flavor. The combination of high-protein tofu and peanuts makes it incredibly filling, while the homemade sauce delivers all the sweet, savory, spicy goodness of classic takeout using simple pantry ingredients.

This recipe is also ideal for weekly meal prep. It comes together in just 40 minutes, stores well for up to 5 days, and reheats perfectly for quick lunches or dinners throughout the week. Serve it over rice for a complete, balanced meal that’s loaded with protein, veggies, and healthy fats.

Kung Pao Tofu

Print Recipe
Prep Time 15 mins Cook Time 25 mins Total Time 40 mins
Servings: 4
Courses:

Description

x4 servings
~50g protein per meal-prep

Ingredients

Cooking Mode Disabled

Tofu

Coating

Veggies

Peanuts

Kung Pao Sauce

For Serving

Instructions

  1. Prep Tofu & Veggies

    Cut tofu into cubes (1” or 1.5”)
    Chop veggies.

  1. Coat Tofu

    Dip tofu cubes in plant-based milk.
    Mix cornstarch, flour, garlic powder, smoked paprika and salt.
    Coat tofu evenly.
    Spray lightly with cooking spray.

  1. Cook Tofu

    Air-fry at 400°F for 12–15 minutes or bake at 400°F for 20–25 minutes until crispy, flipping halfway.

  1. Make Sauce

    Whisk together Kung Pao Sauce ingredients.
    Bring to simmer.
    Stir in cornstarch slurry until glossy and thickened.
    Set Aside.

  1. Cook Veggies & Peanuts

    Sauté veggies  for 4–5 mins.
    Add garlic, ginger and dried chilies and cook 1 min.
    Stir in 1 cup roasted peanuts.

  1. Tofu and Sauce

    Fold in crispy tofu to pan.
    Pour in sauce and toss until sticky and coated.

  1. Assemble

    Serve over rice and divide into meal-prep containers.
    Garnish with crushed peanuts and sesame seeds.

  1. Storage (Meal-Prep)

    Store in airtight containers up to 5 days.
    Reheat 2–3 mins in microwave or in skillet.