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Kung Pao Tofu

  • This traditionally spicy dish can be toned down by omitting the cayenne pepper. Michelle Riley/HSUS

Serves 5

4 cups prepared sticky rice
2 tablespoons sesame oil
1 small onion, diced
5 ribs of celery, diced
8 ounces ready-to-serve teriyaki tofu, diced medium
1/4 cup peanut butter
1/3 cup soy sauce
1 teaspoon garlic, minced or powdered
1/8 teaspoon cayenne pepper
1 1/4 cups cold water
2 tablespoons cornstarch
1 cup roasted peanuts, salted or unsalted, for garnish
1/2 cup chopped green onions for garnish

In a 3-quart saucepan, sauté the onions and celery in the sesame oil until tender.

Add the tofu, nut butter, soy sauce, garlic, and cayenne pepper. Stir well.

In a small bowl, whisk together the cornstarch and water, and add to the saucepan.

Over medium heat, cook the tofu-and-sauce combination until hot and thickened, stirring frequently.

Serve over a bed of rice. Garnish with peanuts and green onions.


  • Add grated ginger.
  • Add diced peppers or chopped broccoli.
  • Fry tofu first in 1/4 cup oil.
  • Use less soy sauce to cut down on sodium.
  • Reduce or eliminate the cayenne pepper to decrease the heat.

Recipe adapted from Vegan Family Cookbook by Brian P. McCarthy.


All figures are per serving (assumes five servings).

Calories: 487
Fat: 27 g
Carbs: 34 g
Fiber: 6 g
Protein: 16 g
Sodium: 757 mg

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