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Kung Pao Tofu

This kung pao tofu is a lightened-up, vegan take on a classic Chinese take-out dish. It's spicy, flavorful and paired with roasted cauliflower for extra veggies.

Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Calories: 337 kcal
Course: Lunch
Cuisine: Chinese

Ingredients

  • 16 ounces extra firm tofu pressed and chopped into small cubes
  • 1 medium head cauliflower about 4-6 cups
  • 3 Tablespoons avocado oil divided
  • 1/4 teaspoon sea salt
  • 4 cloves garlic minced
  • 1 small knob ginger minced (about 1-2 inches)
  • ½ cup chopped green onions white and greens separated
  • 1/4 teaspoon crushed red pepper
  • 3 Tablespoons chopped salted peanuts
  • 1/4 cup chopped fresh cilantro
  • cooked white brown or cauliflower rice, for serving
  • Sriracha for serving
Sauce
  • 3 tablespoons low sodium tamari or soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons tomato paste
  • 3 tablespoons chili garlic paste/sauce I used Sambal Oelek
  • 1 ½ Tablespoons hoisin sauce
  • 1 teaspoon toasted sesame oil

Instructions

    Cup of Yum
  1. Preheat oven: Preheat the oven to 400° F and press tofu to remove liquid. 
  2. Roast cauliflower: Cut or break the head of cauliflower into florets, discarding the core and stem or saving it for another use. In a large bowl, toss the cauliflower florets with 2 tablespoons avocado oil and ¼ teaspoon salt. Spread the florets on a rimmed baking sheet. Roast for 30 minutes or until cauliflower is golden brown in some spots.
  3. Prepare sauce: In a large bowl, whisk together the tamari, rice vinegar, tomato paste, chili sauce, hoisin sauce and sesame oil. Add pressed and chopped tofu into the bowl, toss and marinate in the sauce.
  4. Sauté tofu: When cauliflower has about 5 minutes left, add remaining 1 tablespoon of avocado oil into a large skillet. Once oil is hot, add garlic, ginger, ¼ cup scallions (just the white parts) and crushed red pepper. Sauté until just fragrant, about 1 minute. Add the marinated tofu with its sauce and cook for 2-3 minutes, until tofu is warm throughout.
  5. Add cauliflower: Once cauliflower is done roasting, add roasted cauliflower and chopped peanuts to the pan with the sauce and tofu. Toss until everything is well coated.
  6. Serve: Remove from heat, serve over rice of choice and sprinkle with chopped cilantro and remaining green onions. Top with sriracha for even more heat, if desired. 

Notes

  • Appetite for China
  • Recipe adapted from Appetite for China. 

Nutrition Information

Serving 1/4 of recipe without rice Calories 337kcal (17%) Carbohydrates 17g (6%) Protein 18g (36%) Fat 22g (34%) Saturated Fat 3g (15%) Polyunsaturated Fat 15g Sodium 788mg (33%) Fiber 6g (24%) Sugar 5g (10%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 337

% Daily Value*

Serving 1/4 of recipe without rice
Calories 337kcal 17%
Carbohydrates 17g 6%
Protein 18g 36%
Fat 22g 34%
Saturated Fat 3g 15%
Polyunsaturated Fat 15g 88%
Sodium 788mg 33%
Fiber 6g 24%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.