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.
Serves:
Ingredients
- 14ozextra firm tofu,(1 pkg), drained
- ¼cupsoy sauce,plus 2 tbsp, reduced sodium or gluten-free
- 3tbspcornstarch,divided
- 1ginger,(2-inch piece), minced
- 2clovesgarlic,minced
- 2medium scallions,chopped, whites and green separated
- 2medium zucchini,quartered lengthwise cut ½-inch cubes
- 2medium red bell peppers,cut 1-inch cubes
- 2tbspunseasoned rice vinegar
- 2tbspdry sherry
- 1tbspbrown sugar
- 3tspSambal Oelek,(fresh ground chili paste*)
- 2tbsptoasted sesame oil,plus 1 tsp, divided
- 2tbsplightly salted peanuts,chopped
Instructions
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Place tofu on a tea towel or paper towels. Cover with another towel and gently press tofu to get rid of excess water.
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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.
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Place in a medium size shallow container so the cubes can lay in an even layer.
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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.
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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.
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Heat 2 tablespoons of sesame oil in a large deep skillet or wok over medium heat. Carefully add the tofu (the oil may splatter).
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Fry the tofu for about 8 to 10 minutes, flipping every minute or so to brown all sides. Transfer to a plate.
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Add the remaining teaspoon of sesame oil to the pan then add ginger, garlic, and scallion whites. Sauté for about 30 seconds.
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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.
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Cook, stirring often to combine, for about 2 to 4 minutes or until thickened.
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To serve sprinkle peanuts and scallion greens on top and serve immediately.
Recipe Notes
*For an extra spicy preference, use 3 teaspoons of Sambal Oelek (fresh ground chili paste) in step 5.
Nutrition
- 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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