Kung Pao Tofu + Silken Vanilla Shake
Kung Pao Tofu
Kung Pao Chicken—a spicy-sweet stir-fry known for its thick, flavorful sauce and signature peanut crunch—is a favorite Chinese takeout dish. Our plant-based version reimagines the classic with tofu instead of chicken and skips the peanuts altogether—making it perfect for schools and allergy-sensitive kitchens. But don’t worry—the zingy sauce and crisp veggies still bring all the pizzazz and flavor you love.
Happy & Healthy Cooking,
Shopping List
- FRESH
- 1 block extra firm tofu **(see allergy subs below)**
- 1 block silken tofu **(see allergy subs below)**
- 1 large carrot
- 1 large celery stalk
- 4 green onions
- 2 garlic cloves
- PANTRY
- 1 8-oz can water chestnuts
- 1 tsp red pepper flakes
- 2 tsp cornstarch
- 1 T soy sauce **(see allergy subs below)**
- 1/2 tsp ground black pepper
- 1 T vegetable oil **
- 1/2 tsp pure vanilla extract **(see allergy subs below)**
- 1/2 C brown sugar, granulated sugar, or honey + more to taste
- HAVE ON HAND
- 1/2 C water
- 2 C cold water + more if needed
Fun-Da-Mentals Kitchen Skills
- blend :
to stir together two or more ingredients until just combined; blending is a gentler process than mixing.
- chop :
to cut something into small, rough pieces using a blade.
- measure :
to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).
- sauté :
to cook or brown food in a pan containing a small quantity of butter, oil, or other fat.
- simmer :
to cook a food gently, usually in a liquid, until softened.
Equipment Checklist
- Wok or large frying pan + lid
- Can opener
- Cutting board
- Kid-safe knife
- Wooden spoon
- Liquid measuring cup
- Measuring spoons
- Blender (or pitcher + immersion blender)
- Dry measuring cups
Ingredients
Kung Pao Tofu
- 1 8-oz can water chestnuts
- 1 large carrot
- 1 large celery stalk
- 4 green onions
- 2 garlic cloves
- 1 T vegetable oil **
- 1 block extra firm tofu **(for SOY ALLERGY sub 2 C mushrooms of your choice)**
- 1/2 C water
- 1 tsp red pepper flakes
- 2 tsp cornstarch
- 1 T soy sauce **(for GLUTEN/SOY ALLERGY sub 1 T coconut aminos)**
- 1/2 tsp ground black pepper
Silken Vanilla Shake
- 1 block silken tofu **(for SOY ALLERGY sub 2 C plain yogurt)**
- 1/2 tsp pure vanilla extract **(for GLUTEN ALLERGY use certified gluten-free pure vanilla extract, not imitation vanilla flavor—check label)**
- 1/2 C brown sugar, granulated sugar, or honey + more to taste
- 2 C cold water + more if needed
Food Allergen Substitutions
Kung Pao Tofu
- Soy: For 1 block extra firm tofu, substitute 2 C mushrooms of your choice. Substitute canola oil or other nut-free high-smoking point oil (can heat to a higher temperature without smoking) for vegetable oil.
- Gluten/Wheat/Soy: For 1 T soy sauce, substitute 1 T coconut aminos.
Silken Vanilla Shake
- Soy: For 1 block silken tofu, substitute 2 C plain yogurt.
- Gluten/Wheat: Use certified gluten-free pure vanilla extract, not imitation vanilla flavor.
Instructions
Kung Pao Tofu
intro
Kung Pao Chicken is a spicy Chinese stir-fry dish made with chicken, peanuts, and vegetables. It has a bold flavor from soy sauce and dried chili peppers. Kung pao is often served with rice and is popular in both Chinese and Western cuisines. The dish is named after Ding Baozhen, a Qing Dynasty governor of Sichuan Province. His title was "Gongbao" (also spelled "Kung Pao"), meaning "Palace Guardian," which inspired the name Kung Pao Chicken. This modern version replaces chicken with tofu while keeping all the other elements the same as the classic.
drain + rinse
Drain and rinse 1 can of water chestnuts.
chop + sauté
Roughly chop 1 large carrot, 1 large celery stalk, 4 green onions, 2 garlic cloves, and 1 can of water chestnuts. Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Then, add all the chopped veggies. Sauté for 5 minutes, stirring often. Meanwhile, chop 1 block of extra firm tofu into rough cubes.
simmer + measure
Reduce the heat to low. Add the chopped tofu. Also, measure and add 1/2 cup water, 1 teaspoon red pepper flakes, 2 teaspoons cornstarch, 1 tablespoon soy sauce, and 1/2 teaspoon black pepper. Bring the mixture to a simmer for 10 minutes.
stir + cover
Stir the Kung Pao Tofu every few minutes until the liquid is reduced by half. Cover with a lid to keep warm until you serve. Practice some Chinese counting while you stir: 1 yī (eee), 2 èr (arr), 3 sān (sahn), 4 sì (ssuh), 5 wǔ (woo), 6 lìu (lee-oh), 7 qī (tchee), 8 bā (bah), 9 jiǔ (j-oh), 10 shí (shir).
scrumptious science
Cornstarch will thicken sauces when heated. What happens when liquid heats? Its molecules start moving around rapidly. You can see this when water boils. Cornstarch granules bump into and disrupt each other, allowing them to absorb liquid from their surroundings. When the cornstarch absorbs the liquid, it changes the structure of the sauce, thickening it.
serve + devour
Scoop heaping portions into bowls. Time to devour! Enjoy! Or in Chinese, "Chī hǎo hē hǎo" (Chuh how huh how)!
Silken Vanilla Shake
measure + blend
Simply measure and pour all the following into a blender (or pitcher for use with an immersion blender) and blend: 1 block silken tofu, 1/2 teaspoon vanilla extract, 1/2 cup sugar or honey, and 2 cups cold water. Blend until smooth. You can add more sweetener or water to adjust the flavor and consistency to your taste.
Hi! I'm Tofu!
"I'm also called "bean curd" because Tofu (TOH-foo) is made from soybeans. I'm a great substitute for meat and eggs in many recipes, while my spongy texture absorbs the flavors of a dish's marinade, sauce, or seasoning!"
History & Etymology
- Sources disagree on when the making of tofu began. Some say it was discovered about 2,000 years ago in China during the Han dynasty, and some say it was closer to 1,000 years ago. Legend says that Prince Liu An found the process for making tofu during the Han dynasty. Whether he did or the invention was just attributed to him, the Han dynasty tofu may not have resembled what we have now.
- Another theory for tofu's discovery is ascribed to the addition of impure sea salt to a boiled soybean mixture that caused the concoction to curdle. Some also believe the credit goes to borrowed milk-curdling techniques from the Mongolians or East Indians.
- Zen Buddhist monks introduced "Chinese tofu" to Japan in the late 8th century, where it was used as a replacement for meat and fish. Chinese immigrants brought tofu to Southeast Asia sometime between the 10th and 11th centuries.
- In the United States, tofu was first mentioned by Benjamin Franklin in letters written to two different people. He had tried it in London and referred to it as Chinese "cheese" made from soybeans.
- The first tofu factory in the United States was established in 1878. The oldest currently running tofu company is Ota Tofu in Portland, Oregon, founded in 1911.
- The word "tofu" comes from the Japanese "tōfu," from the Chinese "dòufu," from "dòu" ("beans") and fŭ ("rot").
How to Select & Eat
- The types of tofu you can buy are silken or soft, medium (regular or medium-firm), firm, and extra firm.
- Silken or soft tofu has not been pressed and has a higher moisture content than firmer tofu. It is similar to yogurt or pudding or a soft, early cheese. You can use it to make smoothies or as a replacement for eggs.
- Medium tofu is a popular type, referred to as just "tofu" on some labels. It has a porous texture that is good for mopping up sauces.
- Firm tofu has been drained and pressed but still has a high moisture content. Its outside texture is similar to raw meat, and when you press it, it will bounce back. The inside is similar to a firm custard. Firm tofu is versatile to cook and can be pan-fried, deep-fried, or stir-fried.
- Extra-firm tofu has had a larger amount of liquid pressed out, and its texture is closer to fully-cooked meat. Therefore, it is a suitable replacement for meat and can be pan-fried, deep-fried, or stir-fried. You can also serve it cold or add it to soup. Extra-firm tofu does not absorb liquid as well as firm tofu, so if you use a marinade, choose medium or firm tofu.
- Tofu benefits from being frozen before cooking. Freezing tofu removes more of the liquid and gives it a stronger, firmer, and more meat-like texture. When you cook with frozen tofu, it will not fall apart as easily. Freezing also helps tofu to last longer, and it works with most forms but may be more difficult with the silken type.
- To freeze tofu, drain the liquid from the package, then remove the block and gently squeeze out any remaining liquid with a paper or kitchen towel (you do not need to press it). Cut it into the size needed for your recipe. If you will be using a portion of a tofu block, separate what you are using, then put the pieces, not touching, on a tray covered with plastic wrap. After the tofu freezes, in about five hours or overnight, you can transfer it to a freezer-safe airtight container or bag. Frozen tofu may not need to be thawed before cooking, depending on your recipe. If you want to thaw it first, let it sit in the refrigerator for a few hours or overnight, or if needed more quickly, run warm water over it.
Nutrition
- Tofu is high in protein, which makes it a great meat substitute. Firm tofu has more protein than silken or soft tofu. It also has a higher fat content.
- Tofu is considered a complete protein, containing all nine essential amino acids.
- Tofu has a good amount of calcium, iron, potassium, and manganese. It can help strengthen bones, lower cholesterol, and prevent coronary heart disease.
- People allergic to soy should not consume tofu, which is made from soybeans.
What is Kung Pao?
- Kung pao (Kung paw) is mainly known as Kung Pao Chicken, a spicy, stir-fried Chinese dish that is thought to have originated sometime in the 1800s in the Sichuan province of China.
- The dish may have been named after a governor of the province, Ding Baozhen, who was one of the palace guardians during the Qing Dynasty. During the Cultural Revolution of the 1960s and 70s in China, the dish was renamed "spicy chicken" to separate it from the imperial dynasty. It became kung pao chicken again after reforms in the 1980s.
- The Sichuan version of the dish consists of cubes of marinated chicken, peanuts, onions, chili peppers, and Sichuan peppercorns. The chicken is then stir-fried. Variations use shrimp or frog legs instead of chicken.
- The Guizhou province, next to Sichuan, adds a fermented chili paste to the dish while the oil heats, staining it red, then the chicken is stir-fried with garlic, ginger, and green onions.
- The Western versions of kung pao may include orange or orange juice, chicken broth, ginger, garlic, sugar, and cornstarch (to thicken the sauce) with the stir-fried, marinated chicken. Peanuts are used to garnish the dish. Chicken can be replaced with other proteins like duck, fish, pork, shrimp, or tofu.
- Kung pao chicken can be moderately to very spicy, depending on the type and amount of fresh and dried chili peppers used.
Let's Learn About China!
- China's official name is The People's Republic of China. It became a republic in 1912; however, the first Chinese dynasty appeared around 2100 BCE. China is one of the largest countries in the world, and it has the most people!
- The official language of China is Mandarin. However, various dialects are spoken in different regions of the country. For example, in Shanghai, they speak Shanghainese.
- China is around the same size as the continental United States but only has one official time zone. The continental US has four.
- China's capital city is Beijing, while the most populated city is Shanghai.
- The Great Wall in China is the largest man-made construction on Earth, stretching an incredible 5,500 miles. Its builders used mortar that included sticky rice to bind the Great Wall's stones!
- China's land is diverse, with high mountains, low coastal lands, deserts, and damp tropical areas. Just like the United States!
- The Chinese are known for their papermaking, porcelain, and silk cloth. In addition to paper, they also invented the compass during the Han dynasty (202 BCE to 220 CE), woodblock printing in the Tang dynasty (by 7th century), gunpowder in the Tang dynasty (9th century), and movable type made of porcelain (for printing) between 1039 and 1048 CE, during the Song dynasty.
- Chinese cuisine varies by region. Climate, local agriculture, ethnic and class backgrounds, and outside influences all contribute to China's food diversity. There are eight major regional Chinese cuisines: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang.
- Wheat is farmed in northern China, so noodles and other foods made from wheat are consumed more in the North. On the other hand, rice is cultivated in southern China; therefore, rice is a staple in the South.
- Tea has long been part of Chinese culture across all parts of society. China was the first country to grow and drink tea and, today, it exports the most green tea worldwide.
What's It Like to Be a Kid in China?
- School success is greatly emphasized in China. Chinese kids go to school five days a week (six days before 1995), and their school day runs from 7:30 or 8 am until 4 or 5 pm. After school, they might do homework for three hours.
- In primary school, kids learn the Chinese language, which is made up of about 7,000 characters, not letters. The characters represent words. By the time they finish primary school, they will have learned about 4,000 characters. They will also learn a foreign language, especially English.
- Kids may not have aunts, uncles, or cousins because, at one time, the Chinese government allowed couples to have just one child due to the high population. That later changed to two, and in May 2021, the policy changed again to allow three kids, so now a child may have a sibling or two.
- Some of the holidays that kids celebrate with their families are Chinese New Year, the Dragon Boat Festival, and National Day. National Day is celebrated with fireworks and parades to commemorate the formal proclamation of the People's Republic of China on October 1, 1949.
- Kids enjoy playing ping pong, basketball, volleyball, and badminton. They also play video games and ride their bikes.
- Rice and noodles are staples, and kids may eat these at every meal. They'll eat their food using chopsticks, not forks!
Lettuce Joke Around
What do you call Kung Pao?
The dish that hits you back!
The Yolk's On You
Why are celery stalks never lonely?
Because they come in bunches!
THYME for a Laugh
What is a foot's favorite food?
Toe-fu!
THYME for a Laugh
Why did the Tofu cross the road?
To prove he wasn’t chicken!
The Yolk's On You
The date on my vanilla must have expired.
It just doesn't make any scents!
That's Berry Funny
How do you know carrots are good for your eyes?
Well, have you ever seen a rabbit wearing glasses?
