Easy Vegan Kung Pao Tofu
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Running on Real Food · by Deryn Macey★ 5.0 (1)

Easy Vegan Kung Pao Tofu

NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 44%
CARBS 79G58% OF CAL
5G FIBER63G OTHER11G TOTAL SUGAR
FAT 15G25% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy tofu and bright vegetables tossed with cashews in a sweet and spicy homemade kung pao sauce. A satisfying plant-based stir-fry served over rice.

mainchinesestir frytofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 400 g block extra firm tofu (cut into approx. 1/2-inch cubes)
  • 2 tsp cooking oil of choice
  • 1 tbsp soy sauce (15 mL)
  • 2 tbsp cornstarch (10 g)
  • 1/2 tsp garlic powder
  • pinch of black pepper
  • 2 tsp toasted sesame oil (10 mL)
  • 5 cloves garlic (minced or grated (15 g))
  • 1 tbsp fresh ginger (grated (10 g))
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • 1/2 a red onion (chopped)
  • 1/4 cup peanuts or chopped cashews (for serving)
  • 1/4 cup thinly sliced green onions (for serving)
  • cooked rice (for serving)
  • 1/2 cup low-sodium soy sauce (125 mL)
  • 1/3 cup rice vinegar (80 mL)
  • 2 tbsp coconut sugar (30 g)
  • 1 tbsp crushed chilli flakes*
  • 2 tbsp cornstarch (20 g)
  • 2 tbsp water (30 mL)
PREP
10M
SODIUM
1829MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.