Kung Pao Tofu with Soba Noodles


Omg I’m so excited to share this recipe with you!!!

The tofu has the exact same texture as chicken, it’s crispy, hearty, savory and spicy! And the kung pao sauce is absolutely the bomb! I’ve tested this recipe a few times now and I’m proud to finally present this to you!



The greens that I used are broccoli (which is the best vegetable ever!), spinach and peas, I used dried chilis to make the chili paste but you can use store bought as well and also decrease or increase the amount according to your preference!




This crispy tofu is so amazing that you will keep making this every week even if you don’t make the sauce to go with it. It is oil free and baked to crispy perfection. It can be eaten all day long without feeling bad about eating crispy tofu. 😀 Have it with any vegan sauce you like, but they taste best with barbecue sauce!


In the earlier versions that I made of this recipe, I ended up with soggy tofu after I added it to the kung pao sauce but then I figured out that I should bake it with the sauce instead of cooking it in the pan, and it was perfect.


These are the ingredients of the sauce, as many of you were wondering when I posted the picture of a test recipe on my instagram.  In this recipe I decided to add up crispy tofu and broccoli just because I felt like! Most recipes use peanuts but I decided to go with almonds because they are better than peanuts!


Kung Pao Tofu with Soba Noodles

Prep time Cook time Total time
15 mins 60 mins 1 hour 15 minutes

Oven baked crispy tofu with vegetables in a kung pao sauce served with soba noodles which amplify the awesomeness!

Category: Gluten Free, Snacks, High Fiber, High Protein, Healthy, Baked
Serves: 4
Author: The Vegan Psyche


For the Crispy Tofu

          • 1 Pack Tofu
          • 1/2 Cup Flour (I used Bajra Flour you can use any!)
          • 1/2 Cup Water
          • 1/2 Cup Bread Crumbs
          • 1 Large Onion

For The Sauce

            • 2 tbsp Soy Sauce
            • 1 and 1/2 tbsp Wine
            • 1 tbsp Vinegar
            • 1 and 1/2 tbsp Chili Paste
            • 1 tbsp Sugar
            • 1 tsp Cornflour + 2 tbsp Water
            • 1 tbsp Almond Butter
            • 3 Small Cloves Garlic

For The Noodles

            • 1 Pack Soba Noodles
            • 1 Broccoli Head
            • Handful Spinach
            • 1 Cup Peas
            • 1 tsp Slivered Almonds (to garnish)


        1. Cut up the vegetables into bite size pieces
        2. In a bowl add up all the ingredients needed for the sauce and keep aside.
        3. Preheat the oven at 210 degree Celsius for 15 minutes.
        4. Break the tofu into rough uneven pieces (to look like chicken) and use a fork to first coat them in the flour mixture then in the bread crumbs (like shown in picture). Put on a non stick silicon sheet or parchment paper.
        5. Cook these for 35-40 minutes in the oven until crispy but not brown.
        6. Then dip them in the sauce and cook further in the oven for 10-15 minutes until crispy!
        7. Cook the soba noodles.
        8. Then cook the veggies in a pan and add the noodles and sauce.
        9. Serve hot and add the tofu just as you’re serving it so that you can enjoy it’s crispy awesomeness! Garnish with slivered almonds and enjoy!


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