4.9 from 24 votes
Kung Pao Tofu
Kung Pao Tofu is an easy vegetarian dinner that tastes like your favorite take-out! You will love the simple & flavorful sauce, and can use any vegetables that you need to use up.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 3
Calories: 268 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
Baked Tofu
- 14 oz. block extra firm tofu
- 1 tablespoon toasted sesame oil
- 1 teaspoon fine sea salt
- ½ teaspoon garlic powder
- 1 tablespoon arrowroot starch (or corn starch)
Vegetable Stir-Fry
- 1 tablespoon olive oil
- 1 pound green beans , trimmed & cut into 1-inch pieces
- ¼ teaspoon fine sea salt
Kung Pao Sauce
- 3 tablespoons tamari (gluten-free soy sauce)
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon maple syrup
- 2 garlic cloves , minced
- ¾ teaspoon crushed red pepper flakes (or less, for a mild spice)
- 2 teaspoons arrowroot starch
Instructions
- Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Cut the tofu into 1-inch cubes, then transfer it to a large bowl. Add in the sesame oil, salt, and garlic powder, and stir well. Then sprinkle on the arrowroot and stir again, until no powder is visible. Arrange the tofu cubes in a single layer on the baking sheet, and bake for 25 to 30 minutes, until the bottom side of the tofu is crispy.
- While the tofu is cooking, add the olive oil to a large skillet (with a lid) over medium high heat. Saute the green beans for 2 to 3 minutes, then season them with salt and stir well. Add in a 1/4 cup of water (which should start sizzling immediately) then cover the pan with the lid, and let them cook on low heat for 5 to 8 minutes, depending on how tender you want them to be.
- While the veggies are cooking, add a 1/2 cup of water to a small bowl or glass measuring cup. To the water, add in the tamari, rice vinegar, toasted sesame oil, maple syrup, garlic, red pepper flakes, and arrowroot starch. Use a whisk to stir well.
- When the vegetables are tender, add in the sauce, baked tofu, and the roasted peanuts, if using. Stir over medium-high heat, until the sauce thickens and looks glossy. Taste the mixture and adjust any seasoning to taste, adding more salt, if needed. Serve the Kung Pao Tofu over cooked rice, and top with sliced green onions and sesame seeds, if you'd like. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Cup of Yum
Notes
- Nutrition information is automatically calculated, and is just an estimate, not a guarantee.
- See substitution ideas in the FAQ section of this post.
Nutrition Information
Calories
268kcal
(13%)
Carbohydrates
25g
(8%)
Protein
15g
(30%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
6g
Sodium
2077mg
(87%)
Potassium
601mg
(17%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
1192IU
(24%)
Vitamin C
19mg
(21%)
Calcium
116mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 268
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 2077mg | 87% |
| Potassium | 601mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 1192IU | 24% |
| Vitamin C | 19mg | 21% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.