Vegan Hunan Kung Pao Recipe

Rinse the jasmine rice under cold water until runoff is mostly clear. Combine rice, 2.5 cups water, 1/2 tsp salt and 1 tbsp oil (if using) in a medium saucepan. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes before fluffing with a fork.

Press tofu for at least 20 minutes to remove excess water (if not already pressed). Pat dry and cut into 1/2-inch cubes.

Optional crisp tofu: toss the cubes with 2 tsp cornstarch, 1/4 tsp salt and 1/4 tsp pepper until lightly coated.

Heat a large nonstick skillet or wok over medium-high heat. Add 1 tbsp neutral oil and sear tofu cubes in a single layer until golden on at least two sides, 6–8 minutes. Remove tofu to a plate.

Wipe the wok clean with a paper towel. Prepare and measure all vegetables, scallion whites separated from greens, mince garlic and ginger, and slice Hunan peppers to desired count (1–6 peppers for mild to very spicy).

In a small bowl, whisk together 4 tbsp soy sauce, 1 tbsp dark soy sauce (if using), 1 tbsp rice vinegar, 1 tbsp vegan hoisin, 1 tsp sambal or chili paste (optional), 1 tsp sugar or maple syrup, 1/2 cup vegetable broth, and 1 tbsp cornstarch until smooth. Stir in 1 tsp sesame oil. Taste and adjust heat by adding more sliced Hunan peppers or more chili paste; remember the sauce will thicken when cooked.

Heat a clean wok or large skillet over high heat until very hot. Add 2 tbsp neutral oil and swirl to coat.

Add the sliced Hunan peppers and white parts of the scallions; stir-fry briefly, 20–30 seconds, to bloom the chiles and aromatics.

Add garlic and ginger and stir-fry 15–20 seconds until fragrant; be careful not to burn.

Add carrots and bell peppers; stir-fry 1–2 minutes until they begin to soften but remain crisp.

Add zucchini and continue to stir-fry another 1 minute. Vegetables should be brightly colored and slightly crisp for best texture.

Return the seared tofu to the wok and toss gently to combine with vegetables.

Give the sauce a quick stir (cornstarch may settle) and pour it into the wok. Stir continuously while the sauce comes to a simmer; cook 1–2 minutes until it thickens and coats the tofu and vegetables.

Taste and adjust seasoning — add a pinch of salt, a splash of soy, or more chili if needed. Stir in half of the chopped peanuts and the green parts of the scallions.

Turn off the heat, drizzle with a little extra sesame oil if desired, and transfer the Hunan Kung Pao to a serving bowl or plates.

Serve over the fluffy jasmine rice and sprinkle remaining toasted peanuts on top. Offer extra sliced Hunan peppers or chili paste at the table for those who want more heat.