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How to make Kung Pao vegan ‘squid’ from konnyaku

July 3, 2021 by woonheng 8 Comments

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This kung pao vegan ‘squid’ is made from the mighty konnyaku that has a bouncy texture like seafood!

kung-pao-vegan-squid

Have you tried konnyaku before? It’s made from a plant – konjac that has a starchy root called corm. It’s low in calories, high in water content, and packed with lots of fiber. You can read more about the history and its benefits online. I first tasted this ingredient in vegetarian seafood products, such as fish ball, squid ball, and shrimp.

Konnyaku has an amazing bouncy texture that I love. You may have seen them in dishes like oden and miso dengaku. I also like to add them to hot pots or stir-fries like in this recipe.

kung-pao-vegan-squid

Before you start, read this…

This section is for you who haven’t tried konnyaku before, so I wanted to set the right expectation on how to handle it. If you are big fan of konnyaku like me, then skip to the ‘How to make’ section right away!

1. Seafood smell – Please note there is a distinct seafood smell when you cut open a bag of konnyaku. This smell will subside once you rinse thoroughly with running water. The konnyaku itself has a very mild seafood taste and has a bouncy texture, which is why it’s one of the ingredients to make vegan seafood products such as vegan fish balls, shrimps, squid, etc.

2. Slippery – Konnyaku is slippery especially if you got the one below. Compared to the round ones, you’ll need to lay this block on a sturdy chopping board when handling it.

3. Season to taste – Konnyaku itself doesn’t have much taste, so you will need to season it. Also, it takes a little longer for it to absorb the flavor.

How to make Kung Pao vegan squid

First, prepare the konnyaku. Slice it into 3mm thick rectangles. Make a slit in the middle with a sharp knife.

To make a bow-tie shape, take one side and push it through the hole and pull it out the opposite way. This shape holds the sauce nicely during cooking.

Second, mix all the sauces and cornstarch in a bowl until well-combined and set it aside.

Now, heat a large wok and sauté ginger slices in oil until fragrant. Then, quickly toss the garlic and dried chile together for another few seconds. Note: Dried chile tends to burn quickly so continuous stirring is needed.

Once the garlic and chile start to release their aroma, add in the onion and green onion (white part only) and stir for another minute or so. Now, add the konnyaku and toss to combine. Allow the konnyaku to sizzle for about 2 minutes.

Add the sauce and toss to combine, then simmer over medium heat for 2-3 minutes while tossing occasionally until the flavors meld. It may take longer to get all the flavors depending on how thick you cut your konnyaku. Taste and season accordingly.

kung-pao-vegan-squid

Fold in the cashews and give it a final toss. Serve warm with a bowl of rice.

Kung Pao Vegan Squid FAQs

Please note the flavors of this kung pao sauce are inspired by dishes in Malaysia thus no Sichuan peppercorns are used. If you love the peppercorn, see below on how to temper it.

How to prep – When I go to the store, I always get a few packs of konnyaku. It adds the amazing crunch to a dish plus it’s a cost-saving food (~$1.39/pack). To prep, slice them up ahead of time and submerge them in water, then store in the fridge. Change the water if needed, every 2-3 days.

Other ways to cut konnyaku – If you find that it’s tedious to make it into a bow-tie shape, you can always score the slices with a criss-cross. These cuts will help absorbs and holds the sauce better. Be sure not to slice them too thin or thick as it will not hold the bow tie shape well.

Can I use Sichuan peppercorns – Yes of course, simply temper a teaspoon of peppercorns with 1-2 tablespoons of oil. Then, sieve it out and use the oil for stir-frying. Or you can temper it along with the spices.

kung-pao-vegan-squid

Check out other vegan seafood recipes

  • Vegan spicy chili ‘crab’ – made from cauliflower
  • Vegan black pepper ‘crab’
  • Vegan Unagi (Eel) – made from potato and tofu

This Kung Pao vegan squid made from konnyaku is

  • Delicious
  • High in fiber
  • Flavorful (remember to allow the konnyaku to cook to absorb the sauce flavor)
  • Perfect for meal prep
  • Easily customizable

If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!

Kung Pao Vegan ‘Squid’

woonheng
A scrumptious Kung Pao vegan squid made from konnyaku slices. The konnyaku's texture is on point and the sauce has a great spicy kick to it. It's a perfect dish with a bowl of rice.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Main Course
Cuisine Asian
Servings 3

Ingredients
 
 

  • 2 blocks [9oz each] konnyaku
  • 5 slices of ginger
  • 3 garlic cloves sliced
  • 1 small onion sliced
  • 2 stalks green onion/leek – white part only
  • 10 dried or fresh Thai chile
  • ¼ cup toasted cashews
  • 1 tablespoon cooking oil

Sauce

  • 3 tablespoons light soy sauce plus more to taste
  • 1 tablespoon ketchup
  • 1 teaspoon dark soy sauce
  • 1 teaspoon Chinese black vinegar or use rice vinegar
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • ¼ cup water
  • 1 teaspoon corn starch

Instructions
 

  • Prepare the konnyaku – Remove konnyaku from its package and rinse it thoroughly with water. Place it on a work surface and slice it into 3mm thick rectangles. Make a slit in the middle of each rectangle. Then, take one side and push it through the hole and pull it out from the opposite side to make a bow-tie shape. Alternatively, score both sides of the rectangles with a criss-cross.
  • Make the sauce by whisking together soy sauce, dark soy sauce, vinegar, Shaoxing wine, sugar, and toasted sesame oil until well-combined. Then, combine corn starch and ¼ cup of water to make a thin slurry. Add this slurry to the sauce and stir to combine, then set it aside.
  • Cook the konnyaku – Heat a large wok over medium heat and add in the oil. Sauté ginger until fragrant continued by garlic and dried chile. Note dried chile burns quickly so keep tossing or lower the heat.
  • Once the garlic turns slightly golden, add the onion and green onion. Sauté the ingredients together until the onion releases its aroma.
  • Now, add the konnyaku and continue to toss for about 2 minutes. Note: Allow the konnyaku to sizzle to cook it.
  • Pour in the sauce and toss everything together until the sauce has thickened. Taste and season accordingly. Fold in the toasted cashews and give it a final toss. Serve warm with a bowl of rice.

Video

Notes

Disclaimer: This post contains Amazon affiliate links. This means if you decide to purchase through my link I will receive a small commission for qualified purchases. Some products shown may have different brands from Amazon that I recommend as a suggestion. The links are embedded in the picture or shown as hyperlinks. Please note that these sauces generally have a lower price at the store.
  • *Omit the wine if you can’t have it.
Keyword Chinesefood
Tried this recipe?Let us know how it was!
Feel free to pin the below picture on your Pinterest Board for easy reference.
kung-pao-vegan-squid
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Reader Interactions

Comments

  1. Fei

    February 12, 2022 at 12:11 pm

    5 stars
    What a creative way to use konnyaku! And inverting each slice is very cute (though not that necessary). Easy recipe, yummy flavor!

    Reply
  2. mavis

    December 20, 2021 at 5:11 pm

    5 stars
    good recipe. really enjoyed the texture of konyaku in this sauce. one note around chiles – i used fresh and it was way too spicy. perhaps for fresh, the recipe should suggest fewer chillies?

    Reply
  3. jun

    November 23, 2021 at 1:45 am

    5 stars
    Usually the packet of konnayaku will let you know if you should pre-boil it for a couple of minutes before cooking.

    Reply
    • woonheng

      November 26, 2021 at 9:00 pm

      Thanks Jun for sharing your tip. Mine doesn’t usually have that note but I either stir-fry or add to my hot pot after I rinse it.

      Reply
  4. Aimee

    August 6, 2021 at 2:08 pm

    5 stars
    I can’t express how close to Squid the texture is when you cook it! I’d never prepared Konnyaku before so I wasn’t sure what to expect but it is a PERFECT replacement for squid! It’s super tasty and I’m very excited to make it again.

    Reply
  5. Colleen

    July 5, 2021 at 6:26 pm

    5 stars
    I loved this! I’m sure I’ll continue to make it week to week. It tastes even yummier the second day cold! Looking forward to exploring more of your recipes 🙂

    Reply
    • woonheng

      July 7, 2021 at 1:18 pm

      yay, thanks so much Colleen. Hope you get to try other recipes too. Have a beautiful day. Best, WoonHeng

      Reply

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My name is WoonHeng and I share Asian plant-based deliciousness that you can make in your kitchen. My goal is to inspire you to try a meatless dish, one meal at a time. Let's get cooking with these recipes!

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