Kung Pao Tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan kung pao tofu with roasted cauliflower, spicy and aromatic with ginger, garlic, and sriracha. Lighter than the takeout version but packed with Southeast Asian flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 16 ounces extra firm tofu (pressed and chopped into small cubes)
- 1 medium head cauliflower (about 4-6 cups)
- 3 Tablespoons avocado oil (divided)
- 1/4 teaspoon sea salt
- 4 cloves garlic (minced)
- 1 small knob ginger (minced (about 1-2 inches))
- ½ cup chopped green onions (white and greens separated)
- 1/4 teaspoon crushed red pepper
- 3 Tablespoons chopped (salted peanuts)
- 1/4 cup chopped fresh cilantro
- cooked white (brown or cauliflower rice, for serving)
- sriracha (for serving)
- 3 tablespoons low sodium tamari or soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons tomato paste
- 3 tablespoons chili garlic paste/sauce (I used Sambal Oelek)
- 1 ½ Tablespoons hoisin sauce
- 1 teaspoon toasted sesame oil
At a glance
PER SERVING · TIME 55M
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
- 35m
- Sodium
- 1008mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 597mg
- Calcium
- 360mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1008MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.