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Kung Pao Tofu

Name: Kung Pao Tofu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian, Chinese
Ingredients: 1 14-ounce package extra firm tofu, drained; ¼ cup plus 2 tablespoons reduced sodium or gluten-free soy sauce*; 3 tablespoons cornstarch (divided); 1 2-inch piece ginger, minced; 2 garlic cloves (minced); 2 medium scallions (chopped, whites and green separated); 2 medium zucchini (quartered lengthwise cut 1/2 inch cubes); 2 medium red bell peppers (cut 1 inch cubes); 2 tablespoons unseasoned rice vinegar; 2 tablespoons dry sherry; 1 tablespoon brown sugar; 2-3 teaspoons Sambal Oelek (fresh ground chili paste*); 2 tablespoons (1 teaspoon toasted sesame oil, divided); 2 tablespoons lightly salted peanuts (chopped)

11 steps

Prep:20minCook:20min

Kung Pao Tofu, a lighter (and vegetarian) take on one of my favorite Chinese takeout dishes!

Updated at: Thu, 17 Aug 2023 12:02:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories273.3 kcal (14%)

Total Fat14.5 g (21%)

Carbs20.8 g (8%)

Sugars8.7 g (10%)

Protein14.3 g (29%)

Sodium544.4 mg (27%)

Fiber3.8 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 14 ounceextra firm tofu

package, drained

¼ cupreduced sodium soy sauce

plus 2 tablespoons, or gluten-free

3 tablespoonscornstarch

medium, chopped, whites and green separated

2zucchini

medium, quartered lengthwise cut 1/2 inch cubes

2red bell peppers

medium, cut 1 inch cubes

2 tablespoonsunseasoned rice vinegar

2 tablespoonsdry sherry

1 tablespoonbrown sugar

2 teaspoonssambal oelek

fresh ground chili paste

2 tablespoonstoasted sesame oil

divided

2 tablespoonslightly salted peanuts

chopped

Instructions

Step 1

Place tofu on a tea towel or paper towels. Cover with another towel and gently press tofu to get rid of excess water.

Step 2

Transfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes.

Step 3

Place in a medium size shallow container so the cubes can lay in an even layer.

Step 4

In a small bowl, combine 2 tablespoons soy sauce with 2 tablespoons cornstarch. Whisk to combine and then pour over tofu. Gently flip cubes to make sure all sides are covered in marinade. Allow to sit while you make the sauce.

Step 5

In a medium bowl, combine remaining 1/4 cup soy sauce, 1/2 cup water, remaining 1 tablespoon cornstarch, vinegar, sherry, brown sugar and Sambal (use 3 teaspoons if you like it really spicy*). Whisk to combine.

Step 6

Heat 2 tablespoons sesame oil in a large deep skillet or wok over medium heat. Carefully add the tofu (the oil may splatter).

Step 7

Fry the tofu for 8-10 minutes, flipping every minute or so to brown all sides. Transfer to a plate.

Step 8

Add remaining teaspoon of sesame oil to the pan then the add ginger, garlic and scallion whites. Sauté 30 seconds.

Step 9

Increase heat to high and add the zucchini and peppers. Cook 3 to 4 minutes, stirring until slightly cooked, then add the tofu and sauce.

Step 10

Cook, stirring often, to combine, for 2 to 4 minutes until thickened.

Step 11

To serve sprinkle peanuts and scallion greens on top and serve immediately.