Description
Experience the mouthwatering delight of Kung Pao Tofu, where crispy tofu meets vibrant bell peppers and roasted peanuts in a sweet and spicy sauce. Perfect for a quick weeknight dinner or impressing your guests at a dinner party, this dish is customizable to suit your spice tolerance. Dive into a flavor explosion that transforms tofu skepticism into culinary love!
Ingredients
Scale
- 14 oz firm tofu
- 1 cup bell peppers (mixed colors, chopped)
- 3 cloves garlic (minced)
- 1 inch ginger (grated)
- 4 dried red chilies (adjust to taste)
- 1/2 cup unsalted roasted peanuts
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp cornstarch
- 2 tbsp brown sugar
- 1/2 cup vegetable broth or water
Instructions
- Press the tofu between paper towels for at least 30 minutes to remove excess moisture. Cut into bite-sized cubes and coat with cornstarch.
- Heat vegetable oil in a skillet over medium-high heat; sauté minced garlic and grated ginger for one minute.
- Add coated tofu cubes to the skillet in a single layer; cook until golden brown, about 3-4 minutes per side.
- Toss in chopped bell peppers and dried red chilies; sauté until peppers soften but remain vibrant, approximately 3-5 minutes.
- In a small bowl, mix soy sauce, rice vinegar, brown sugar, sesame oil, and vegetable broth or water; pour over the sautéed mixture and stir until heated through.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (230g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg