Kung Pao Tofu

This Westernized Kung Pao Tofu is an easy, delicious, spin on the Chinese favorite. Healthy, flavorful, and delicuos--made with pantry staples, you'll love this recipe!

Course Main Course

Cuisine Asian Takout-Style, Asian-Inspired, Chinese

Keyword Kung pao tofu, Vegan kung pao chicken

Prep Time 30

Cook Time 10

Total Time 40

Servings people

Calories 148kcal

Ingredients

FOR THE TOFU

1 14 oz block of tofu pressed, drained, and cubed
1 tbsp cornstarch or arrowroot starch
1 tbsp soy sauce
1 tbsp brown sugar or sweetner of your choice

FOR THE KUNG PAO SAUCE

½ cup dry white wine
2 cloves garlic minced
4 tbsp low sodium soy sauce or tamari for GF
3 tbsp brown sugar or sweetner of choice
2 tbsp rice vinegar
½ tsp ginger grated or finely chopped
½ tsp red pepper flakes optional - for heat

FOR THE STIR FY

2 tbsp extra virgin olive oil
2 green bell peppers diced
1 red onion diced
½ cup raw peanuts peeled, unsalted

US Customary - Metric

Instructions

FOR THE TOFU

Preheat your oven to 420 degrees F.
Press and cube your tofu for 30 minutes. In a small bowl, combine the pressed tofu, cornstarch or arrowroot, and sugar and whist together. Let marinate for 30 minutes.
On a parchment-lined baking sheet, space the tofu and bake for 30 minutes, flipping halfway thorughout.

FOR THE KUNG PAO SAUCE

In a small bowl, whisk together the ingredients for the kung pao sauce.

FOR THE STIR FRY

Add the olive oil, diced bell peppers, onions, and peanuts to a medium pan and saute over medium heat for ten minutes. Add the kung pao sauce and simmer until it thickens (about 5 minutes), and gently toss in the tofu.
Serve as is or over rice and enjoy.

Notes

*For GF: use tamari instead of soy sauce.

*If you have concerns about cornstarch, I suggest using arrowroot powder/starch--it will achieve the same result without any of the pesticide concerns.

*Leftovers will save in the fridge for up to 5 days.

*Nutrition facts are a calculated estimate, and not always accurate.

Nutrition