Diethood · by Katerina Petrovska★ 4.1 (25)
Kung Pao Tofu
NUTRITION · PER SERVING50M COOK
CAL 27%·PRO 41%
CARBS 32G24% OF CAL
4G FIBER13G OTHER15G TOTAL SUGAR
FAT 39G66% OF CAL
6G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tofu tossed with bell peppers, spicy chilies, and peanuts in a smooth, spicy sauce. A satisfying Chinese takeout-style dish with complex flavors.
mainchinesestir frytofu🥧 baking dish🍳 skilletdairy freevegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 32 ounces extra firm tofu
- ½ cup cornstarch
- 1 teaspoon salt
- vegetable oil for frying
- ⅓ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons Chinese cooking wine
- ¼ cup honey
- 1 teaspoon ground ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoons chili oil
- 1 tablespoon cornstarch
- ⅓ cup water
- 2 tablespoons vegetable oil
- 2 red bell peppers (diced)
- 6 whole dried red chili peppers
- 4 cloves garlic (minced)
- 6 scallions (chopped, green and white parts included)
- 1 teaspoon whole szechuan peppercorns
- ½ cup roasted peanuts
At a glance
PER SERVING · TIME 50M
CAL 27%·PRO 41%
CARBS 32G24% OF CAL
4G FIBER13G OTHER15G TOTAL SUGAR
FAT 39G66% OF CAL
6G SAT33G 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
- 30m
- Cook
- 20m
- Sodium
- 1245mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 403mg
- Calcium
- 455mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1245MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.