Omnivore's Cookbook · by Maggie Zhu★ 4.9 (9)
Kung Pao Tofu (宫爆豆腐)
NUTRITION · PER SERVING40M COOK
CAL 24%·PRO 47%
CARBS 32G27% OF CAL
5G FIBER0G ADDED0G INTRINSIC15G OTHER12G TOTAL SUGAR
FAT 30G57% OF CAL
5G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Golden crispy tofu stir-fried in a savory, sweet, and tangy Sichuan sauce with peanuts, scallions, and peppers. Bold and exciting, with numbing spice and satisfying crunch.
mainchinesestir frytofu🍳 skilletdairy freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 block (16 ounces / 450 g) firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup ((or agave nectar))
- 5 to 6 tablespoons cornstarch ((*Footnote 1))
- 2 tablespoons water
- 2 tablespoons Shaoxing wine
- 3 tablespoons distilled vinegar
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 3 tablespoons peanut oil ((or vegetable oil))
- 4 to 5 dried chili peppers ((*Footnote 2))
- 1 tablespoon garlic (, minced)
- 1 tablespoon ginger (, minced)
- 1/2 teaspoon ground Sichuan peppercorn
- 4 green onions (, roughly chopped)
- 1 bell or red pepper (, chopped (*Footnote 3))
- 1/3 cup unsalted toasted peanuts
- 1 tablespoon Chinese chili oil with chili flakes
At a glance
PER SERVING · TIME 40M
CAL 24%·PRO 47%
CARBS 32G27% OF CAL
5G FIBER0G ADDED0G INTRINSIC15G OTHER12G TOTAL SUGAR
FAT 30G57% OF CAL
5G SAT25G 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
- 20m
- Cook
- 20m
- Sodium
- 507mg
- Total sugar
- 12g
- Added sugar
- ≥9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 498mg
- Calcium
- 798mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 507MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.