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Vegan Kung Pao Tofu & Broccoli |

Vegan Kung Pao Tofu with Broccoli

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




  • 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.
  • Cuisine: Asian