Kung Pao Sliders Recipe

Name: Kung Pao Sliders
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14-oz. pkg. extra-firm tofu, patted dry; 4 Tbs. low-sodium soy sauce; 2 Tbs. natural cane sugar; 2 tsp. toasted sesame oil; 1 tsp. cornstarch; 16 wheat or white slider-size buns; 3 Tbs. low-sodium soy sauce; 2 Tbs. vegan mayonnaise; 2 Tbs. no-salt-added creamy natural peanut butter; 5 tsp. natural cane sugar; 2 Tbs. rice vinegar; 2 tsp. toasted sesame oil; 1 clove garlic, minced (1 tsp.); ⅛ tsp. ground black pepper; 1 pinch cayenne pepper, optional; 4 medium carrots, julienned (8 oz.); 2 medium zucchini, julienned (8 oz.); 1/4 cup dry-roasted peanuts, finely chopped

Servings: persons

1 14-oz. pkg. extra-firm tofu, patted dry
4 Tbs. low-sodium soy sauce
2 Tbs. natural cane sugar
2 tsp. toasted sesame oil
1 tsp. cornstarch
16 wheat or white slider-size buns
3 Tbs. low-sodium soy sauce
2 Tbs. vegan mayonnaise
2 Tbs. no-salt-added creamy natural peanut butter
5 tsp. natural cane sugar
2 Tbs. rice vinegar
2 tsp. toasted sesame oil
1 clove garlic, minced (1 tsp.)
⅛ tsp. ground black pepper
1 pinch cayenne pepper, optional
4 medium carrots, julienned (8 oz.)
2 medium zucchini, julienned (8 oz.)
1/4 cup dry-roasted peanuts, finely chopped

1
To make Sliders: Cut tofu into 8 slices lengthwise; halve slices to make 16 pieces.
2
Transfer to baking dish.
3
Whisk together soy sauce, sugar, oil, and cornstarch in bowl.
4
Pour over tofu, cover, and chill 1 hour.
5
To make Slaw: Whisk together soy sauce, mayonnaise, peanut butter, sugar, vinegar, oil, garlic, pepper, and cayenne (if using) in bowl.
6
Stir in carrots, zucchini, and peanuts.
7
Chill.
8
Preheat oven to 375F.
9
Coat baking sheet with cooking spray.
10
Drain tofu, and transfer to prepared baking sheet.
11
Bake 25 minutes.
12
Flip, and bake 20 to 25 minutes more, or until crispy.
13
Fill buns with 1 tofu slice and 2 Tbs.
14
Slaw.

1102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 14-oz. pkg. extra-firm tofu, patted dry, 4 Tbs. low-sodium soy sauce, 2 Tbs. natural cane sugar, 2 tsp. toasted sesame oil, and more.

Yes, Kung Pao Sliders falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kung Pao Sliders

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions