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5 from 5 votes

Kung Pao Vegan 'Squid'

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.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Main Course
Cuisine: Asian
Keyword: Chinesefood
Servings: 3
Author: woonheng


  • 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



  • 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.


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  • *Omit the wine if you can't have it.