Simple Vegan Kung Pao Broccoli and Tofu Recipe might be one of the most flavorful recipes on the planet. It's a little sweet, salty, sour and spicy, making it really satisfying. The trick to making it a quick and easy meal is having the rice ready to go and pressing the tofu ahead of time. I used red rice since I had it on hand. There are major nutritional benefits to *red rice, however you can use brown, black or wild rice and it'll still be delicious.
*Lundberg offers a Sprouted Red rice as well as Forbidden Rice (black rice) that cook in only 30 minutes. What's great about red and black rice compared to brown is that they contain anthocyanins (hence the red color) which are the same compounds that gives blueberries, cherries and purple onions their deep purple color. Anthocyanins are phytochemicals that have been shown to fight heart disease, improve memory and prevent cancer. There are also 2 grams of fiber and 3 grams of protein in just 1/4 of a (dry) cup.
How to Press Tofu
If you want tofu to be firm and crispy, and not mushy, when you pan fry or bake it then you'll want to to press the water out of it for at least 30 minutes before you cook it. Wrap the tofu in paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan or a few heavy books. Or, if you want to be more official, purchase a tofu press. Let it press for at least 30 minutes, if possible. If you plan ahead, press it overnight while you sleep!
Simple Vegan Kung Pao Broccoli and Tofu Recipe
Servings: 4
Prep time: 20 minutes
Cook time: 30 minutes
Simple Kung Pao Broccoli and Tofu Recipe Ingredients
Tofu
14-oz block extra-firm tofu, drained and pressed
1 tablespoon avocado oil (omit for oil-free)
salt and pepper
Easy Kung Pao Sauce
1/2 cup water
6 tablespoons reduced-sodium organic tamari or coconut aminos
2 tablespoons Umboshi wine vinegar (or red wine vinegar)
2 tablespoons unsweetened rice vinegar
2 tablespoons maple syrup
2–3 teaspoons sesame seed oil (optional)
2 tablespoons Sriracha or gochujang (optional)
1/4 teaspoon ground ginger or 1 tablespoon of fresh minced ginger
1 tablespoon arrowroot powder (for thickening)
Veggies
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 shallot, minced
3 large garlic cloves, minced
2 tablespoon minced ginger
3 cups chopped broccoli (We fight over broccoli in this house! You can use whatever veggies you like — carrots, mushrooms, bok choy — anything you choose. That said, broccoli does soak up the sauce perfectly!)
Additional tablespoon of avocado oil or vegetable broth to sauté veggies
Additional for garnishing
1/2 cup chopped green onions
1/4 chopped cup cilantro
1/4 cup peanuts
4 cups cooked brown, red, brown, or black rice (or other whole grain of choice)
Simple Kung Pao Broccoli and Tofu Recipe Directions
Make the tofu.
After tofu has been pressed to remove moisture, cut into 1" cubes.
Place in a bowl and add the avocado oil (or omit for oil-free). Sprinkle a little sea salt and pepper and mix with a spatula.
Place tofu on a parchment-lined baking sheet and bake for 30 minutes at 400 degrees F, flipping the cubes halfway in between.
While the tofu is baking, make the sauce.
In a medium bowl, add all sauce ingredients and whisk well to combine until the arrowroot powder is dissolved. Set aside.
Make the veggies.
In a large pan or wok, heat the avocado oil or veggie broth in the pan over medium-high heat.
In the hot pan, add the peppers, shallots, ginger and garlic. Cook for 2–3 minutes.
Add broccoli and cook for 5–7 minutes or until desired tenderness. Add 1–2 tablespoons of water or veggie broth to deglaze the pan if needed. (I like to place a lid over top after adding a splash of water to steam the broccoli and decrease cooking time to only 3-4 minutes).
Whisk the Kung Pao Sauce once more before adding it to the veggies and stirring consistently until it thickens, about 1–2 minutes. Lower the heat.
Add the tofu and stir then remove from heat.
Stir in optional cilantro and green onion.
Divide the rice between four plates. Serve the veggies and tofu over the rice and garnish with peanuts or sesame seeds for nut-free.
Did you try this dish? Let me know what you think in the comments below!
Delicious and nutritious additions or substitutions for the veggies used above: Extra broccoli, asparagus, Brussels sprouts, bok choy, or mushrooms
Nutrition Information
Per serving (4 servings): 622 calories, 77.5 grams carbohydrates (69.5 grams net carbohydrates), 8 grams fiber, 26.5 grams protein, 26.5 grams fat, 1,625 milligrams sodium
Excellent source of vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin A, vitamin C, vitamin E, vitamin K, folate, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc