How To Make Kung Pao Tofu
A delicious and healthy makeover on the classic Chinese takeout dish, kung pao tofu is made with stir-fried tofu and fresh veggies in sweet and sour sauce.
Place tofu on a tea towel or paper towels. Cover with another towel and gently press tofu to get rid of excess water.
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.
Place in a medium size shallow container so the cubes can lay in an even layer.
In a small bowl, combine 2 tablespoons of soy sauce with 2 tablespoons of cornstarch. Whisk to combine and then pour over tofu. Gently flip cubes to make sure all sides are covered in marinade. Allow sitting while you make the sauce.
In a medium bowl, combine the remaining ¼ cup of soy sauce, ½ cup of water, the remaining 1 tablespoon cornstarch, vinegar, sherry, brown sugar, and Sambal. Whisk to combine.
Heat 2 tablespoons of sesame oil in a large deep skillet or wok over medium heat. Carefully add the tofu (the oil may splatter).
Fry the tofu for about 8 to 10 minutes, flipping every minute or so to brown all sides. Transfer to a plate.
Add the remaining teaspoon of sesame oil to the pan then add ginger, garlic, and scallion whites. Sauté for about 30 seconds.
Increase heat to high and add the zucchini and peppers. Cook for about 3 to 4 minutes, stirring until slightly cooked, then add the tofu and sauce.
Cook, stirring often to combine, for about 2 to 4 minutes or until thickened.
To serve sprinkle peanuts and scallion greens on top and serve immediately.
*For an extra spicy preference, use 3 teaspoons of Sambal Oelek (fresh ground chili paste) in step 5.
- Calories: 335.42kcal
- Fat: 18.44g
- Saturated Fat: 2.71g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.86g
- Polyunsaturated Fat: 8.37g
- Carbohydrates: 25.01g
- Fiber: 5.63g
- Sugar: 8.03g
- Protein: 20.40g
- Sodium: 948.58mg
- Calcium: 719.15mg
- Potassium: 817.80mg
- Iron: 3.86mg
- Vitamin A: 119.61µg
- Vitamin C: 97.79mg
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