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Kung Pao Tofu
Easy Kung Pao Tofu recipe made with simple ingredients. Vegan, packed with flavors and ready in just 35 minutes. Perfect for a quick dinner!
Course
vegan
Cuisine
Chinese
Keyword
bell pepper, peanuts, tofu
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
304
kcal
Author
Corrie
Ingredients
1
block Firm Tofu
pressed and cubed
1
cup
Bell Peppers
diced
3
cloves
Garlic
minced
¼
cup
Peanuts
unsalted
¼
cup
Soy Sauce
2
tablespoons
Vegetable Oil
1
teaspoon
Cornstarch
¼
cup
Water
1-2
dried Chili Peppers
optional for heat
Instructions
Press tofu for 30 minutes. Cut into cubes.
Heat 1tablespoons oil in a pan. Add tofu. Cook until golden. Remove and set aside.
In the same pan, add 1 tablespoons oil. Sauté garlic and bell peppers.
Add peanuts and dried chili peppers (if using).
In a bowl, mix soy sauce, cornstarch, and water. Stir well.
Add tofu back to the pan. Pour sauce mixture.
Stir and cook until sauce thickens.
Serve hot.
Notes
Press the tofu for at least 30 minutes to remove water.
Use a non-stick pan for easier cooking.
Adjust spice level by adding more or less dried chili peppers.
Fresh vegetables like bell peppers should be crisp, not soggy.
Cook tofu until it's golden for better texture.
Nutrition
Calories:
304
kcal
|
Carbohydrates:
23
g
|
Protein:
18
g
|
Fat:
19
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
8
g
|
Sodium:
3259
mg
|
Potassium:
754
mg
|
Fiber:
7
g
|
Sugar:
8
g
|
Vitamin A:
4798
IU
|
Vitamin C:
194
mg
|
Calcium:
79
mg
|
Iron:
4
mg