Nora Cooks · by Nora★ 5.0 (35)
Kung Pao Tofu
NUTRITION · PER SERVING25M COOK
CAL 20%·PRO 37%
CARBS 28G28% OF CAL
4G FIBER0G ADDED0G INTRINSIC11G OTHER13G TOTAL SUGAR
FAT 25G57% OF CAL
4G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried tofu and stir-fried vegetables tossed with peanuts in a bold, Sichuan-spiced sauce. A quick, satisfying plant-based dinner with plenty of savory depth from sesame and spice.
mainchinesestir frytofu🍳 skillet🍜 wokdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- (2) 14.5 ounce blocks extra-firm tofu
- 4 tablespoons cornstarch
- 4 tablespoons peanut oil
- 1/2 cup water
- 6 tablespoons soy sauce
- 1/4 cup rice wine
- 2 tablespoons seasoned rice vinegar
- 1/4 cup granulated sugar
- 2 teaspoons sesame oil
- 2 teaspoons ground Szechuan peppercorns (see Notes)
- 2 tablespoons cornstarch
- 1 tablespoon peanut oil
- 1 large red bell pepper (cut into 1-inch pieces)
- 1 large green bell pepper (cut into 1-inch pieces)
- 4 green onions (white separated from green and cut into 1-inch pieces)
- 6-10 whole dried red chilies (cut smaller if needed)
- 5 cloves garlic (minced)
- 1 tablespoon fresh grated ginger
- 1/2 cup peanuts
At a glance
PER SERVING · TIME 25M
CAL 20%·PRO 37%
CARBS 28G28% OF CAL
4G FIBER0G ADDED0G INTRINSIC11G OTHER13G TOTAL SUGAR
FAT 25G57% OF CAL
4G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 969mg
- Total sugar
- 13g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 455mg
- Calcium
- 412mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 969MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.