Kung Pao Tofu
Ingredients
The Tofu
-
14
ounces
extra-firm tofu, pressed well and cubed
-
2
tablespoons
cornstarch
-
⅓
teaspoon
salt
-
3
tablespoons
neutral oil for cooking
The Sauce
-
¼
cup
soy sauce
-
¼
cup
hoisin sauce
-
1-2
teaspoons
sriracha to taste
-
2
tablespoons
rice vinegar
-
2
tablespoons
maple syrup
-
1
teaspoon
sesame oil
-
2
tablespoons
water
The Stir-Fry Vegetables
-
3
pieces
red chilis, sliced
-
3
cloves
garlic, minced
-
1
inch
piece ginger, grated
-
1
small
green bell pepper, chopped
-
1
small
red bell pepper, chopped
-
1
small
white onion, chopped
Optional Garnishes
-
peanuts
-
sliced green onions
-
chopped cilantro
Instructions
- 1. Place cubed tofu in a large bowl, add cornstarch and salt, and toss to coat well.
- 2. Heat neutral oil in a large skillet over medium heat.
- 3. Once the oil is hot, add tofu cubes and cook until crisp and browned on all sides.
- 4. While the tofu cooks, whisk together all sauce ingredients in a medium bowl and set aside.
- 5. Transfer the cooked tofu to a plate and set aside.
- 6. In the now-empty skillet, sauté red chilis, garlic, and ginger until fragrant.
- 7. Add bell peppers and onion to the skillet and sauté until softened, about 3 to 4 minutes.
- 8. Return the tofu to the skillet, pour in the prepared sauce, and stir to coat.
- 9. Let the mixture simmer for 4 to 5 minutes until the sauce thickens.
- 10. Serve immediately with desired garnishes and sides.
Nutrition Facts (estimated)
Servings
4
Calories
279
Total fat
14g
Total carbohydrates
28g
Total protein
11g
Sodium
1379mg
Cholesterol
1mg
You might also like