Vegan Chinese Kabocha Squash – Simple, Flavorful & Nutritious
This Chinese-inspired vegan kabocha squash stir-fry is a perfect balance of sweet, savory, and umami flavors. With crispy tofu or tempeh, vibrant veggies, and a rich, aromatic sauce, this dish is both nourishing and satisfying. Serve it over rice or quinoa for a complete meal!
Ingredients
Main Ingredients
- 1 medium kabocha squash peeled, seeded, and cubed
- 200 g firm tofu or tempeh pressed and cubed
- 2 tbsp sesame oil
- 1 red bell pepper thinly sliced
- 1 cup bok choy chopped
- 3 cloves garlic minced
- 1- inch piece ginger grated
Sauce Ingredients
- 3 tbsp tamari or gluten-free option
- 2 tbsp vegan hoisin sauce
- 1 tbsp maple syrup or agave nectar
- 1 tbsp rice vinegar
- 1 tsp cornstarch mixed with 2 tbsp water for thickening
Spices & Seasonings
- 1 tsp five-spice powder
- ½ tsp chili flakes adjust for spice level
- Salt & pepper to taste
Optional Add-Ins
- 1 cup snap peas for crunch
- 2 green onions sliced (for garnish)
- 1 tbsp sesame seeds for topping
Pantry Staples
- Cooked rice or quinoa for serving
- Large wok or skillet cutting board, sharp knife
Instructions
1️⃣ Prepare the Kabocha Squash
- Peel the kabocha squash, cut it in half, and scoop out the seeds.
- Cube the squash into 1-inch pieces for even cooking.
- Roast: Preheat the oven to 400°F (200°C). Spread the cubed squash on a parchment-lined baking sheet, drizzle with 1 tbsp sesame oil, sprinkle with salt, and toss to coat.
- Roast for 25-30 minutes until tender and slightly caramelized.
2️⃣ Prepare the Tofu or Tempeh
- Press tofu: Place tofu between paper towels with a heavy object for 15 minutes to remove moisture. (If using tempeh, steam it for 10 minutes to soften.)
- Cut into bite-sized cubes.
- Sauté: Heat 1 tbsp sesame oil in a wok over medium-high heat.
- Add tofu/tempeh cubes and cook for 5-7 minutes, turning until golden brown. Remove from the pan.
3️⃣ Cook the Vegetables
- Sauté Aromatics: In the same wok, add 1 tbsp sesame oil. Once heated, add garlic and ginger, and sauté for 1-2 minutes until fragrant.
- Add Vegetables: Toss in red bell pepper and bok choy. Stir-fry for 3-4 minutes until tender-crisp. (Add snap peas now if using.)
- Combine Ingredients: Return the roasted kabocha squash and sautéed tofu/tempeh to the wok. Gently mix everything together.
4️⃣ Prepare the Sauce
- Mix Sauce: In a small bowl, whisk together tamari, hoisin sauce, maple syrup, rice vinegar, and cornstarch slurry.
- Add to Wok: Pour the sauce over the stir-fry.
- Thicken: Simmer for 2-3 minutes, stirring constantly, until the sauce becomes thick and glossy.
5️⃣ Season & Garnish
- Sprinkle in five-spice powder, chili flakes, salt, and pepper.
- Adjust seasoning to taste.
- Garnish with green onions and sesame seeds.
6️⃣ Serve & Enjoy
- Serve over a bed of steamed rice or quinoa.
- For extra flavor, drizzle with tamari or a squeeze of lime juice.
Video
Notes
🌟 Pro Tips & Variations
Pro Tips for Perfect Results
✅ Choose a firm kabocha squash for best texture.✅ Press tofu for at least 20 minutes for extra crispiness.
✅ Preheat your pan before adding oil to get a perfect sear.
✅ Taste & adjust seasonings to balance flavors.
Creative Variations
🔥 Spicy Kick: Add fresh chilies or sriracha.🥜 Nutty Twist: Top with crushed peanuts or cashews.
🥬 Vegetable Swap: Use spinach, kale, or Swiss chard instead of bok choy.
🍍 Sweet & Sour: Add pineapple chunks or a splash of orange juice.
🍚 Serving Idea: Pair with brown rice, farro, or barley for added nutrition.
Dietary Adaptations
🌱 Soy-Free Option: Use mushrooms instead of tofu/tempeh.🧂 Low-Sodium: Use reduced-sodium tamari & hoisin sauce.
🍯 Sugar-Free: Swap maple syrup with date syrup or omit.
🍛 Serving Suggestions
Pair your Vegan Chinese Kabocha Squash with:🍜 Miso Soup for a warm, umami-rich starter.
🥗 Cucumber Salad with sesame dressing for freshness.
🍹 Ginger Tea or Jasmine Tea for a soothing beverage.