Name: Kung Pao Vegetables Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 2 tablespoons grapeseed oil (or other neutral oil); 16 ounces extra-firm tofu; 1 tablespoon grapeseed oil (or other neutral oil); 1 small chopped red onion (about 1.5 cups); 2 cups small broccoli florets; 1 chopped red bell pepper (or yellow or orange, about ¾-inch pieces); 2 sliced carrots (cut into ¼-inch thick rounds); 2 stalks sliced celery (cut into ⅓-inch half-moons); 5 to 15 dried red Chinese chiles; ½ cup roasted peanuts; Black pepper to taste; 6 tablespoons tamari (or soy sauce); 2 tablespoons minced fresh ginger; 2 tablespoons minced garlic; 2 tablespoons rice vinegar; 2 tablespoons toasted sesame oil; 2 tablespoons brown sugar (dark or light); 2 tablespoons cornstarch; 1 cup vegetable broth; 4 cups cooked jasmine rice (or other rice)

Print Recipe· 4.3 from 4 reviews

If you love the vibrant, bold flavors of classic Chinese dishes but want a fresh, vegetarian twist, this Kung Pao Vegetables Recipe is your new go-to. It’s packed with colorful, crisp vegetables, tender golden tofu, and a perfectly balanced sauce that brings sweet, savory, and spicy notes all together in one irresistible bowl. Whether you’re cooking for family, friends, or just treating yourself, this dish will quickly become a beloved favorite that’s as satisfying as it is delicious.

Ingredients You’ll Need

A black skillet filled with fresh chopped vegetables including bright green broccoli florets, thick red bell pepper pieces, chunky orange carrot slices, and large purple onion chunks. There are also several whole dried red chili peppers scattered throughout the mix. A woman's hand is holding a metal spatula with a wooden handle, stirring the colorful vegetables gently. The skillet sits on a white marbled surface with soft natural light casting gentle shadows. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Kung Pao Vegetables Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a vital role in creating a harmonious balance of texture, flavor, and color that makes the dish so special.

Grapeseed oil: A neutral oil perfect for high-heat sautéing that doesn’t overpower the dish.
Extra-firm tofu: Provides a hearty protein base that crisps up beautifully without falling apart.
Red onion: Adds a slight sweetness and a hint of sharpness to brighten the dish.
Broccoli florets: Give a fresh crunch and lovely green color, packed with nutrients.
Red bell pepper: Around ¾-inch pieces provide sweetness and vibrant color.
Carrots: Sliced into rounds, they add a subtle earthiness and a satisfying bite.
Celery stalks: Cut into half-moons, celery brings an aromatic crispness to the mix.
Dried red Chinese chiles: The key to that signature kick, adjusted to your preferred spice level.
Peanuts: Roasted peanuts add a crunchy texture and nutty flavor to finish.
Black pepper: Enhances heat and depth, customized to taste.
Cooked jasmine rice: The perfect fragrant bed to soak up all the sauce.
Tamari (or soy sauce): Brings umami and saltiness.
Minced ginger: Adds warmth and zing.
Minced garlic: Gives that irresistible savory kick.
Rice vinegar: Provides a touch of acidity to balance sweetness.
Toasted sesame oil: Infuses a rich, nutty aroma into the dish.
Brown sugar: Softens the heat with a mellow sweetness.
Cornstarch: Helps thicken the luscious sauce.
Vegetable broth: Creates a flavorful base for the sauce to come together smoothly.

How to Make Kung Pao Vegetables Recipe

Step 1: Prepare the Sauce

Start by combining tamari, minced ginger, garlic, rice vinegar, toasted sesame oil, brown sugar, and cornstarch in a medium bowl. Whisk these ingredients together until the mixture is completely smooth. Then, stir in the vegetable broth to create a balanced sauce that is packed with sweet, tangy, and savory notes. This foundation is what brings all the flavors together perfectly.

Step 2: Cook the Tofu

In a hot 12-inch skillet, heat the grapeseed oil over medium-high heat. Carefully crumble the extra-firm tofu into the pan and sauté for about 8 minutes until it turns mostly golden brown. This step ensures the tofu develops a delightful texture with a bit of crispness outside while staying tender inside. Once cooked, transfer the tofu to a bowl and toss it with three tablespoons of the prepared sauce to infuse it with flavor.

Step 3: Stir-Fry the Vegetables

Using the same skillet without cleaning it, add an additional tablespoon of grapeseed oil and raise the heat to medium-high. Add the chopped red onion, broccoli florets, red bell pepper, carrot rounds, celery slices, and dried red Chinese chiles. Sauté these vegetables until they are tender-crisp, about five minutes. This brief cooking time keeps their vibrant colors and offers a perfect contrast of textures in the dish.

Step 4: Combine and Finish

Reduce the heat to medium, then add the tofu and the remaining sauce to the skillet. Toss everything well so that the tofu and vegetables are evenly coated. Cook, stirring frequently, until the sauce thickens beautifully, about two minutes. Finally, stir in the roasted peanuts for crunch, then season with black pepper to taste for an extra little heat boost. Your Kung Pao Vegetables Recipe is now ready to be served atop fragrant jasmine rice.

How to Serve Kung Pao Vegetables Recipe

A close-up view of a black cast iron skillet filled with a colorful stir-fry showing about five layers of ingredients mixed together. The base layer is a glossy dark sauce that coats all the ingredients. Scattered on top are bright green broccoli florets, jagged pieces of red bell pepper, and chunks of celery with a smooth pale green color. There are light brown, uneven pieces of cooked tofu spread throughout, along with deep red whole dried chili peppers. Purple-red pieces of onion with shiny surfaces are mixed in, adding a strong color contrast. The image background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the presentation and enhance flavors, consider garnishing your Kung Pao Vegetables with chopped green onions for a fresh bite or a sprinkle of toasted sesame seeds for a little extra nutty texture. Fresh cilantro leaves can add a bright herbal punch that complements the sauce perfectly. These finishes make each bite vibrant and satisfying.

Side Dishes

This dish shines wonderfully alongside simple steamed rice or even cauliflower rice for a lighter option. For a complete meal, pair it with an Asian-inspired cucumber salad or some delicate steamed dumplings. The crisp and spicy profile of the Kung Pao Vegetables balances beautifully with milder sides that offer cleansing, refreshing notes.

Creative Ways to Present

For a fun twist on serving, try plating the Kung Pao Vegetables over a bed of crispy fried rice cakes instead of plain rice. Another idea is to use it as a filling for lettuce wraps, which add a cool, crunchy contrast. If you’re hosting a gathering, serve the dish family-style in a large colorful bowl to invite sharing and lively conversation about this delicious Kung Pao Vegetables Recipe.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftovers in an airtight container and refrigerate. The tofu and vegetables maintain their flavor well for up to 3 days. Keeping the sauce-thickened mixture together ensures every bite stays full of that fantastic, balanced taste.

Freezing

While freezing is possible, it’s best to freeze the tofu and sauce separately from the vegetables if you want to preserve their texture. The sauce freezes well, but some of the veggies can become a bit softer after thawing. Use freezer-safe containers or bags, and consume within 1 to 2 months for best flavor.

Reheating

When ready to enjoy leftovers, gently reheat the Kung Pao Vegetables in a skillet over medium heat to revive the crispness of the vegetables and tofu. Stir frequently to prevent sticking. Serve with fresh jasmine rice heated separately for the best experience that tastes nearly as fresh as when first made.

FAQs

Can I make this Kung Pao Vegetables Recipe spicy or mild?

Absolutely! Adjust the amount of dried red Chinese chiles according to your heat preference. You can start with fewer chiles for a mild version or add more to really turn up the spice.

Is this recipe gluten-free?

It can be, as long as you use tamari sauce labeled gluten-free instead of traditional soy sauce. Always check the labels to be sure, especially for the sauce ingredients.

Can I substitute tofu with other proteins?

Definitely. While extra-firm tofu works brilliantly here, you can swap it for tempeh or seitan if you prefer. Just keep in mind each will slightly change the texture and flavor profile.

What’s the best way to keep the vegetables crisp?

Don’t overcook the vegetables during the stir-fry step. Cooking them only until tender-crisp helps retain their bright color and crunch, giving the dish its delightful texture contrast.

Can I prepare any parts of this recipe ahead of time?

Yes! You can prepare the sauce ahead and store it in the fridge. Also, chopping the vegetables in advance saves time on cooking day. Just keep them separate and dry to ensure freshness.

Final Thoughts

This Kung Pao Vegetables Recipe is a fantastic way to enjoy fresh veggies and bold flavors in a dish that’s as comforting as it is exciting. It’s great for weeknight dinners or impressing guests with a vibrant vegetarian dish full of personality. I encourage you to give it a try—you’ll love how simple ingredients come together to create something truly unforgettable.