Kung Pao Tofu
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Connoisseurus Veg · by Alissa★ 5.0 (14)

Kung Pao Tofu

NUTRITION · PER SERVING105M COOK
CAL 23%·PRO 42%
CARBS 44G39% OF CAL
6G FIBER13G SUGAR25G OTHER
FAT 23G45% OF CAL
3G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy baked tofu tossed with stir-fried vegetables and peanuts in a spicy, gingery sauce. Better than takeout and simple enough for a weeknight vegan dinner.

mainchinesestir frybowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons Shaoxing wine or dry sherry ((substitute water or vegetable broth for a non-alcoholic version))
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons maple syrup
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons freshly grated ginger
  • 1 (14 ounce or 400 gram) package extra firm tofu,
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Shaoxing wine or sherry ((omit for an alcohol-free version))
  • 1 tablespoon sambal oelek, (or to taste, optional)
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil
  • 3 garlic cloves, (minced)
  • 3 scallions, (chopped, white and green parts separated)
  • 5-10 dried chile peppers, (sliced open and seeds removed)
  • 2 bell peppers, (any color, diced (1/2 inch))
  • 2 cups fresh baby corn, (cut into 1 inch sections)
  • 1/2 cup roasted and salted peanuts
  • Cooked rice
PREP
20M
SODIUM
1661MG
ESTIMATE
COMPLETE

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