Kung Pao Tofu
Salty, sweet and deliciously spicy kung pao tofu. This easy, high-protein meal is ready in 40 minutes and perfect for weeknight dinners.
For the Tofu:
- 16 ounces Extra Firm Tofu (450g)
- 1 Tbsp Sesame Oil
For the Kung Pao Sauce:
- 1 Tbsp Rice Vinegar
- 2 Tbsp Soy Sauce
- 1 Tbsp Hoisin Sauce
- 1 Tbsp Maple Syrup
- 1 tsp Cornstarch
For the Veggies:
- 1 Tbsp Sesame Oil
- 5 Dried Red Chilies
- 1 tsp Crushed Garlic
- 1 tsp Minced Ginger
- 1 Red Pepper
- ⅓ cup Spring Onions Chopped
- ¼ cup Roasted Salted Peanuts (37g)
- Basmati Rice
- Chopped Spring Onions
Press the tofu for 20 minutes. Either use a tofu press or place the tofu on a plate, with another plate on top of it and then place something heavy on top, like a heavy pot.
While the tofu is pressing, chop up the red pepper and spring onions and mix up the sauce ingredients in a bowl.
When the tofu is pressed, slice it into cubes and then add to a frying pan with the sesame oil and fry, gently turning over the tofu until it's nicely browned. Remove from the pan.
To the pan add sesame oil and dried chilies and fry for 2 minutes. Then add the crushed garlic, ginger, bell pepper, spring onions and peanuts. Stir fry for 2 minutes.
Add in the tofu and pour over the sauce and stir fry until the sauce has thickened.
Serve over basmati rice topped with a sprinkle of spring onions.
- Use gluten-free soy sauce or switch for tamari and use a gluten free hoisin sauce if you'd like this meal to be gluten-free.
- You can remove the whole chilies before serving if you want to avoid a very spicy surprise while eating this meal. If you like eating whole spicy chilies then leave them in.
- Spring onions are also called green onions, salad onions or scallions.
- Nutritional information is for 1 serve of 4 without rice.
Serving: 1Serve | Calories: 282kcal | Carbohydrates: 12.4g | Protein: 17.3g | Fat: 18.5g | Saturated Fat: 2.9g | Sodium: 657mg | Fiber: 2g | Sugar: 7.3g