Kung Pao Tofu
Ingredients
Baked Tofu
-
14
oz
extra firm tofu
-
1
tablespoon
toasted sesame oil
-
1
teaspoon
fine sea salt
-
½
teaspoon
garlic powder
-
1
tablespoon
arrowroot starch (or corn starch)
Vegetable Stir-Fry
-
1
tablespoon
olive oil
-
1
pound
green beans, trimmed & cut into 1-inch pieces
-
¼
teaspoon
fine sea salt
Kung Pao Sauce
-
3
tablespoons
tamari (gluten-free soy sauce)
-
1
teaspoon
rice vinegar
-
1
teaspoon
toasted sesame oil
-
1
tablespoon
maple syrup
-
2
cloves
garlic, minced
-
¾
teaspoon
crushed red pepper flakes
-
2
teaspoons
arrowroot starch
Instructions
- Preheat the oven to 400ºF and prepare a baking sheet with parchment paper.
- Cut the tofu into 1-inch cubes and mix with sesame oil, salt, garlic powder, and arrowroot starch in a bowl.
- Spread the tofu cubes on the baking sheet and bake for 25 to 30 minutes until crispy.
- In a skillet, heat olive oil over medium-high heat and sauté green beans for 2 to 3 minutes, then add salt and water, cover, and cook for 5 to 8 minutes.
- In a bowl, whisk together water, tamari, rice vinegar, sesame oil, maple syrup, garlic, red pepper flakes, and arrowroot starch to make the sauce.
- Once the veggies are tender and tofu is baked, combine everything in the skillet and stir until the sauce thickens.
- Serve over cooked rice and top with green onions and sesame seeds if desired.
Nutrition Facts (estimated)
Servings
3
Calories
268
Total fat
14g
Total carbohydrates
25g
Total protein
15g
Sodium
2077mg
Cholesterol
0mg
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