Kung-Pao “Chicken” Tofu

Inspired by this Buddhist Chef recipe, we’ve kicked it up a step adding some typical Kung-Pao add-ins such as Zucchini and Cashews.


  • 1 block firm tofu
  • 1/2 cup cornstarch
  • 3 tblspn coconut oil
  • 2 cloves garlic (or 2 1/2 tblspn minced garlic)
  • 2 tblspn maple syrup
  • 2 tblspn soy sauce
  • 2 tblspn ketchup
  • 2 tblspn szechuan sauce (1 tblspn for light spice & 3 if you want it super HOT)
  • 3 green onions, thinly sliced
  • 2 zucchini
  • 1/2 cup chopped carrots
  • 1/4 cup cashews
  • 3/4 cup vegetable broth



  • Cut tofu into cubes and coat well with cornstarch. I typically put the cubes into a bowl and put cornstarch on top and mix until they’re all coated about 60-80% with cornstarch.
  • In a saucepan heat the oil. Add the tofu and cook until barely golden brown.
  • Add the zucchini and carrots and cook until the tofu is golden brown and the zucchini is soft.
  • Add in the onions and cook for about another 1-2 minutes.
  • While cooking tofu, mix together vegetable broth, maple syrup, soy sauce, ketchup, szechuan, and garlic to make sure spiciness is to your preference.
  • Then pour this mixture in with tofu, zucchini, carrots, and onion. Add cashews then cover and let simmer for a few minutes, stirring every 1-2 minutes until broth thickens.
  • Once thickened, remove off the stove and serve. I typically serve it over 1/4 cup (dry) of quinoa, but you can also use brown rice if you prefer.



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