Spicy Kung Pao Sesame Tofu Rice Bowl
For this vegan take on Kung Pao chicken, Chef Mike batters and fries soft, tender tofu in a sesame crust for nutty crunch, then tosses it in a savory, sweet, fragrant, sour, spicy, and numbing sauce for a burst of traditional Chinese flavors. (And don’t worry, there’s extra on the side for drizzling.) He serves the tofu over a bed of fluffy rice and showers it with fresh green onions. On the side: crisp-tender blanched yu choy. This flavor-packed bowl will become your new go-to.
Nutritional facts
Protein
28g
Carbs
86g
Calories
920
Fat
52g
Ingredients
Canola Oil, Chiankiang Vinegar, Veg, Yu Choy, Soy Sauce, All Purpose Flour, Toasted Sesame Oil, Garlic, Honey, Egg, Corn Starch, Light Soy Sauce, Kosher Salt, Black Sesame Seeds, Chile de Arbol, Monosodium Glutamate, Tofu, Red Sambal Chili Paste, Kohuho Rice, Green Onion, Ginger, Panko Breadcrumbs, Canola Oil, Sesame Seeds, Szechuan Pepper
Reviews
4.0
Based on 186 reviews
Not a fan of the sauce.
Luisa · 05/21/25
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About Mike Ding
Mike Ding has over a decade of fine dining experience with a specialization in French and Asian cuisine. A graduate of Le Cordon Bleu, Mike's culinary journey began with training in global cuisines, butchery, and seasonal cuisine. His career includes pivotal roles at prestigious establishments such as Jean-Georges, Picholine, Forgione, Cut by Wolfgang Puck, and Masa.
Mike has been the Chef Owner of Mori NYC since 2019 and the CPO/Owner of Asian Veggies Inc. since 2021. At Asian Veggies Inc., he focuses on sourcing specialty fruits and vegetables while managing imports from Canada, Mexico, and Asia. He places consistent emphasis on incorporating fresh, seasonal ingredients into his dishes and is adept at collaborating directly with farmers and purveyors to ensure the highest quality produce for his menus.
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