Skinnytaste · by Gina Homolka★ 4.7 (45)

Kung Pao Tofu

Name: Kung Pao Tofu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4, 4 servings
Cuisine: chinese
Ingredients: 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)

NUTRITION · PER SERVING40M COOK

CAL 12%·PRO 24%

CARBS 21G34% OF CAL

3G FIBER9G OTHER9G TOTAL SUGAR

FAT 13G46% OF CAL

5G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A lighter vegetarian take on kung pao, with crispy tofu, bell peppers, zucchini, and peanuts in a tangy-spicy sauce. Quick stir-fry for dinner.

mainchinesestir frytofudairy freegluten freeveganvegetarian

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Ingredients

serves 4

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)

At a glance

PER SERVING · TIME 40M