Kung Pao Tofu

Good stuff!

Hubby suggested trying out tofu for some of our vegetarian nites. I generally stay away from soy, but I’m trying to be less stringent to increase variety.

I love me some Kung Pao Chicken from @officialpandaexpress so I figured I’d try this version at home.

After a couple of attempts, I’ve finished tweaking it. Yum!

#TofuTuesday #VegetarianVariety #VegetarianNite

Kung Pao Tofu Recipe

Ingredients

• 16 oz extra firm tofu
• 1 small bunch green onions, green parts bias-sliced into 1″ lengths & white parts chopped into small rounds
• 1 red bell pepper, chopped into 1″ pieces
• 1/3 cup coconut aminos
• 1/3 cup peanuts
• 1/4 cup water
• 3 Tbsp seasoned rice vinegar
• 1 Tbsp + 1 1/2 tsp + 1 Tbsp toasted sesame oil (divided)
• 1 Tbsp cornstarch
• 1 Tbsp granulated sugar
• 1 Tbsp minced garlic
• 2/3 tsp ground ginger
• 1/2 tsp pink Himalayan salt
• 1/4 tsp crushed red pepper
• 1/16 tsp ground black pepper

Directions

1. Take the tofu out of its package, and press it.
2. In a small bowl, whisk together 1/3 cup coconut aminos, 3 Tbsp seasoned rice vinegar, 1 Tbsp granulated sugar, 1 Tbsp toasted sesame oil, 1 Tbsp cornstarch, 1/2 tsp pink Himalayan salt, and 1/16 tsp ground black pepper.
3. Cut pressed tofu into 3⁄4” pieces.
4. In a large bowl, add tofu pieces, pour the coconut aminos mixture over them, then toss gently until each piece is well-coated. Set aside to marinate.
5. Heat a large skillet over medium-low heat on stovetop.
6. Add 1/3 cup peanuts and 1 1/2 tsp toasted sesame oil, then fry for 1 min.
7. Transfer peanuts to a plate lined with paper towels to absorb excess oil.
8. Bring the skillet to medium heat.
9. Add remaining 1 Tbsp of toasted sesame oil and marinated tofu (without the marinade – but, reserve the marinade liquid for later).
10. Fry tofu for 10 mins, flipping pieces every 2 mins. Let’s be real… you can kind of just stir it about trying to get most of the pieces to flip rather than carefully frying each side!  😊
11. Bring the skillet to high heat.
12. Add 1” pieces from 1 red bell pepper and 1/4 tsp red pepper flakes, then stir-fry for 2 mins (be sure to stir frequently!).
13. Pour in marinade liquid and 1⁄4 cup water and stir-fry for 2 mins (be sure to stir frequently!).
14. Turn heat to low.
15. Add 1 Tbsp minced garlic, 2/3 tsp ground ginger, and chopped small rounds of white parts of small bunch of green onions, then stir once or twice to gently combine.
16. Add drained peanuts and stir fry for 1 min.
17. Garnish with bias-sliced into 1″ lengths green parts of small bunch of green onions.

Nutrition Facts
Servings: 4
Amount per serving
Calories	581
% Daily Value*
Total Fat 36g	46%
Saturated Fat 4.4g	22%
Cholesterol 0mg	0%
Sodium 1267mg	55%
Total Carbohydrate 24.5g	9%
Dietary Fiber 11.3g	40%
Total Sugars 8.6g
Protein 42.7g
Vitamin D 0mcg	0%
Calcium 732mg	56%
Iron 8mg	43%
Potassium 710mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoVeg #LactoOvoVeg #LowCarb #OvoVege #Vegan