Kung Pao Tofu
View original ↗
The Woks of Life · by Sarah★ 4.9 (23)

Kung Pao Tofu

NUTRITION · PER SERVING50M COOK
CAL 27%·PRO 52%
CARBS 28G21% OF CAL
6G FIBER17G OTHER6G TOTAL SUGAR
FAT 38G65% OF CAL
6G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian version of kung pao with crispy tofu, peanuts, chilis, and Sichuan peppercorns. Spicy, nutty, and deeply flavored for a quick stir-fry.

mainchinesestir frytofudairy freeveganvegetarian
View the full recipe on The Woks of Life →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 14 ounces firm tofu ((400 g))
  • 1/3 cup cornstarch ((40 g))
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon five spice powder
  • 1/4 teaspoon salt
  • 1/4 cup water ((60 ml))
  • 1 tablespoon soy sauce ((15 ml))
  • ½ teaspoon dark soy sauce
  • 2 teaspoons sugar ((8 g))
  • ¼ teaspoon salt ((1 g))
  • 1 1/2 teaspoons rice vinegar
  • ½ teaspoon sesame oil
  • 2 teaspoons cornstarch ((5 g))
  • 2/3 cup warm water ((160 ml))
  • 1/4 cup peanut or vegetable oil
  • 1 cup blanched shelled and skinless peanuts ((140 g))
  • 2 medium carrots (chopped into pieces to match the size of the peanuts)
  • 1 tablespoon ginger
  • 3-5 dried chili peppers
  • 3 cloves garlic
  • 3 scallions
  • 1 teaspoon Sichuan peppercorn powder
PREP
25M
SODIUM
499MG
ESTIMATE
COMPLETE

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