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How to Make Spicy Vegetarian Kung Pao with Crispy Cashews

This vegetarian Kung Pao dish combines the bold flavors of Sichuan cuisine with a medley of crisp vegetables and protein-rich cashews. The spicy-sweet sauce, infused with aromatic garlic and ginger, coats each bite for a satisfying and healthier take on the traditional recipe.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Vegetarian Kung Pao with Cashews is a flavorful, plant-based twist on the classic Sichuan dish, featuring crispy vegetables, crunchy cashews, and a spicy-sweet sauce that packs a punch.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 2 cups mixed vegetables (bell peppers, zucchini, carrots), diced
  • 1 cup extra-firm tofu, cubed and pressed
  • 1 cup unsalted cashews
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 dried red chilies, deseeded and chopped
  • 2 green onions, sliced
  • 2 tablespoons vegetable oil

For the sauce:

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1/4 cup water

Instructions

  1. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, cornstarch, and water to make the sauce. Set aside.

  2. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add cashews and stir-fry for 2-3 minutes until golden brown. Remove and set aside.

  3. In the same wok, add the remaining oil. Stir-fry tofu cubes for 5-6 minutes until crispy and golden. Remove and set aside.

  4. Add garlic, ginger, and dried chilies to the wok. Stir-fry for 30 seconds until fragrant.

  5. Add the mixed vegetables to the wok and stir-fry for 3-4 minutes until crisp-tender.

  6. Return tofu to the wok and pour in the prepared sauce. Stir to coat everything evenly and cook for 2 minutes until the sauce thickens.

  7. Add the cashews and green onions. Toss everything together for another minute.

  8. Remove from heat and serve hot over steamed rice or noodles.

Chef's Notes

  • For extra protein, you can add seitan or tempeh instead of tofu.
  • Adjust the spice level by increasing or decreasing the number of dried chilies.
  • To make this dish gluten-free, use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan for best results.

Nutritional Info

Per serving (approximate):

  • Calories: 350
  • Protein: 12g
  • Healthy Fats: 22g (from cashews and vegetable oil)
  • Carbohydrates: 30g
  • Fiber: 5g
  • Rich in Vitamins A and C from the vegetables

Serving Suggestions

  • Serve over steamed brown rice or quinoa for a complete meal.
  • Pair with a side of steamed edamame or a light cucumber salad.
  • For a refreshing beverage, serve with unsweetened iced green tea.
  • Garnish with extra cashews and sliced green onions for added crunch and freshness.