Vegan Kung Pao Tofu with Broccoli


Vegan Kung Pao Tofu with Broccoli

I have some good news to share, one of the most famous Chinese dishes in western culture is now on the blog! Kung pao is traditionally made with marinated chicken. But we, of course, switched it up a bit to make an incredibly nourishing, plant-powered, vegan-friendly meal for YOU. Yes, we used tofu which makes an easy swap for the protein. Vegan Kung Pao Tofu with Broccoli, you’re going to love it!

Vegan Kung Pao Tofu & Broccoli

Vegan Kung Pao Tofu with Broccoli

I’ve been on a big tofu kick lately, and love the combination of creamy tofu with flavorful, spicy sauces. I use to be scared to eat tofu. It was “too processed” in my opinion but this was before I started eating within the principals of intuitive eating. I was so restrictive back then, so happy that’s not the case anymore. I freakn love tofu. 

Spicy food always gets me so I had to take a completely different approach with the chilies. I made the sauce with sriracha sauce instead of pepper. I still wanted a little bit of a kick but with fresh chilies, you never really know what you’ll get. 

Vegan Kung Pao Tofu & Broccoli

Vegan Kung Pao Tofu & Broccoli


Kung pao tofu is a great dish to make when you’re looking to have dinner ready in 30 minutes or less. I tried to keep the sauce on the authentic side, at least from what I understand and what came up on my research. Check out the recipe for the full description. 

  • Cut the tofu into small cubes and cover with tapioca starch
  • Fry the tofu in a pan on each side until completely crispy.
  • Add the Kung Pao sauce and mix everything together.
  • Set in the oven for 15 minutes at 425F.
  • Serve over rice and steamed broccoli top with sliced green onion and crushed peanuts. 

I made this Kung Pao Tofu with Broccoli and a side of white rice to make it a complete meal. You can also make cauliflower rice if that’s your thing but I love the heartiness of rice. Broccoli is incredibly nutritious and adds more color to the dish. So throwing in a side of this hearty and tasty veggie helps us pack on nutrients and fill our bellies.  

I steam the broccoli florets for 4-5 minutes so they keep their vibrant color and all their nutrients. We want to reap all the health benefits broccoli has to offer. Also, the consistency of broccoli is perfect when you steam for that long, it comes out perfectly crunchy! 

Vegan Kung Pao Tofu & Broccoli |


Kung Pao Tofu with Broccoli takes only 30 minutes to make and is incredibly nourishing and super flavourful. You and your family will love it so much you won’t want to visit another Chinese restaurant ever again!  

products I used in this recipe…

Disclaimer: This post includes affiliate links, I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.



Vegan Kung Pao Tofu with Broccoli

  • Author: Vanessa Cassani
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Cuisine: Asian




  • 2 tbsp avocado oil
  • 1 block extra-firm tofu, pressed and cut into small cubes
  • 1/2 tbsp avocado oil
  • 2 garlic cloves, chopped
  • 1 1/2 tablespoon arrowroot powder


  • 2 tbsp liquid aminos
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tsp coconut sugar
  • 2 tsp chili paste


  • Black Sesame Seeds
  • Cilantro to top
  • Jasmine rice to serve with



  1. In a small mixing bowl whisk together the ingredients for the sauce and set aside.
  2. Put the cubed tofu in a large mixing bowl and sprinkle the 1 1/2 tbsp arrowroot and 1/2 tsp salt and toss to coat the tofu.
  3. Heat a wok or large skillet over high heat. When hot add the 2 tbsp of oil then add the tofu. Fry for 7-8 minutes, flipping every couple of minutes, until golden and crispy on all sides. 
  4. In the wok add in the sauce. Fry for about 15-30 seconds, stirring constantly, until a shade darker and toasted. Add the minced garlic and sauté for another 30 seconds, stirring constantly.
  5. Steam your broccoli or stir fry until bright green and charred, about 2-3 minutes. 
  6. Serve the kung pao tofu with jasmine rice and enjoy hot.


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I really think you’ll love these easy, Asian inspired recipes. Share your tips below in the comments as I’d love to hear! And if you’re looking for more recipes, I’ve got a ton. Here are some of my favs:

let’s chat!

If you tried this kung pao tofu or any other recipe on the blog let me know how you liked it by leaving a comment/rating below, take a picture and tag me on Instagram @LiveSimplyNatural or pin it for later on Pinterest. I love seeing what you’re cooking up in the kitchen. Stay tuned for more simple plant-powered recipes!



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I’m Vanessa

vegan Chef, Coach, Mama of two

A believer that the body is not an ornament but a vessel for our deepest healing. When we learn to listen we create more opportunities for our own wisdom to resurface and be heard. Here we strive to create resources to support this way simple way of living.


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