Spicy Kung Pao Sesame Tofu Rice Bowl

by Mike Ding

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Spicy

Vegetarian

High Protein

Dairy Free

Nut Free

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

31g

Carbs

98g

Calories

1010

Fat

55g

Ingredients

Canola OilChiankiang VinegarVeg, Yu ChoySoy SauceAll Purpose FlourTofuToasted Sesame OilGarlicHoneyEggCorn StarchLight Soy SauceKosher SaltBlack Sesame SeedsChile de ArbolMonosodium GlutamateRed Sambal Chili PasteKohuho RiceGreen OnionGingerPanko BreadcrumbsCanola OilSesame SeedsSzechuan Pepper

Reviews

3.8

Based on 111 reviews

Sooo Salty. Tofu too soft/soggy

Chandana Madaka · 03/12/25

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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.