Kung Pao Tofu

Name: Kung Pao Tofu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 14-ounce package extra firm tofu, drained; ¼ cup plus 2 tablespoons reduced sodium; 3 tablespoons cornstarch; 1 2-inch piece ginger, minced; 2 garlic cloves; 2 medium scallions; 2 medium zucchini; 2 medium red bell peppers; 2 tablespoons unseasoned rice vinegar; 2 tablespoons dry sherry; 1 tablespoon brown sugar; 2-3 teaspoons sambal oelek; 2 tablespoons; 2 tablespoons lightly salted peanuts

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4.7

123 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
244 kcal
Course
Dinner
Cuisine
Asian, Chinese

Kung Pao Tofu

Iris Warren

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

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Ingredients

Servings

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)

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Instructions

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 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.
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.
Heat 2 tablespoons sesame oil in a large deep skillet or wok over medium heat. Carefully add the tofu (the oil may splatter).
Fry the tofu for 8-10 minutes, flipping every minute or so to brown all sides. Transfer to a plate.
Add remaining teaspoon of sesame oil to the pan then the add ginger, garlic and scallion whites. Sauté 30 seconds.
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.
Cook, stirring often, to combine, for 2 to 4 minutes until thickened.
To serve sprinkle peanuts and scallion greens on top and serve immediately.

Notes

*check labels for gluten free

Nutrition Information

Show Details

Serving 11/2 cups Calories 244kcal (12%) Carbohydrates 21g (7%) Protein 12g (24%) Fat 12.5g (19%) Saturated Fat 5g (25%) Sodium 938mg (39%) Fiber 3g (12%) Sugar 9g (18%)