Kung Pao Tofu Stir-Fry

Kung Pao Tofu Stir-Fry Heard of Kung Pao Chicken? This is its healthier tofu cousin. We enjoyed this over brown rice.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 35 mins

    COOK : 46 mins

    TOTAL : 45 mins

    SERVING : 4

    YIELD : 4 servings

  • Lay tofu slices on a paper towel-lined plate and cover with more paper towels. Put a heavy object on top to press out excess water, about 15 minutes; drain and discard the accumulated liquid.

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  • Mix 1/2 cup soy sauce and ginger in a large dish. Add tofu slices and let marinate, about 15 minutes.

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  • Flip tofu slices and let marinate on second side, about 15 minutes more. Remove tofu from marinade and place on prepared baking sheet.

  • Bake in the preheated oven until dry, flipping once halfway through, about 40 minutes. Cut into smaller pieces.

  • Heat oil in a wok or large skillet over medium-high heat. Add onion and green bell pepper; cook until onion is slightly translucent, 3 to 5 minutes. Add zucchini and mushrooms; cook and stir until lightly browned, 2 to 3 minutes. Stir in baked tofu.

  • Mix remaining 1/2 cup soy sauce, rice wine vinegar, and chile sauce in a small bowl. Pour into the wok and stir until onion and tofu mixture is well-coated, about 1 minute. Garnish with roasted peanuts.

Per Serving: 213 calories; protein 15.7g; carbohydrates 18.3g; fat 10.6g; sodium 2183.5mg. Don’t use silken tofu in this recipe. It doesn’t bake well.