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!
Servings 4 people
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
- 1/2 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
- 1/2 tsp ginger grated or finely chopped
- 1/2 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
- 1/2 cup raw peanuts peeled, unsalted
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 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.
*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.
Calories: 148kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 794mg | Potassium: 72mg | Fiber: 1g | Sugar: 12g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg