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Kung Pao Tofu

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.

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

x4 servings
~50g protein per meal-prep

Ingredients
    Tofu
  • 2 Block Extra Firm High-Protein Tofu
  • 1 Cup Unsweetened Plant Milk
    • Coating
  • 1/2 Cup Cornstarch
  • 1/2 Cup All-Purpose Flour
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • 1 Tsp Smoked Paprika
  • Cooking Spray
    • Veggies
  • 1 Red Bell Pepper (Diced)
  • 1 Green Bell Pepper (Diced)
  • 1 Cup Green Onions (Diced)
  • 4 Garlic Cloves (Minced)
  • 1 Tbsp Fresh Ginger (Grated)
  • 4 Dried Red Chilis (Optional)
    • Peanuts
  • 1 Cup Roasted Peanuts (For stir-fry)
  • 2 Tbsp Natural Peanut Butter
  • 1/4 Cup Crushed Peanuts (For topping)
    • Kung Pao Sauce
  • 1/4 Cup Low Sodium Tamari
  • 3 Tbsp Coconut Aminos
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Chili Garlic Sauce
  • 2 Tsp Toasted Sesame Oil
  • 2 Tbsp Hoisin Sauce
  • 1/3 Cup Water
  • 2 Tbsp Creamy Peanut Butter
  • Cornstarch Slurry (4 tsp cornstarch + 2 tbsp water)
    • For Serving
  • 4 Cup Cooked Rice (Of choice)
  • Extra Crushed Peanuts
  • Sesame Seeds
Instructions
  1. Prep Tofu & Veggies

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

  2. 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.

  3. Cook Tofu

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

  4. Make Sauce

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

  5. 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.

  6. Tofu and Sauce

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

  7. Assemble

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

  8. Storage (Meal-Prep)

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

Read it online: https://itsromab.com/recipe/kung-pao-tofu/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab