Kung Pao Tofu

Kung Pao Tofu

I’m not the hugest fan of chinese food because I don’t like the thick sauces but my husband loves the Kung Pao at our local Chinese spot (we always sub the chicken out for tofu). It is actually quite good because it has a lighter sauce. So I searched far and wide to find a recipe that would give a lighter sauce – FYI, you’d be amazed how hard it is to find a Kung Pao dish without a few table spoons of sugar in the sauce!!! I ended up finding a great recipe at Eating Well but subbed in my own veggies that I thought would be a better combo and made some modifications to the sauce, to give it that extra little kick.

Kung Pao Tofu
 
Cook time
Total time
 
Serves: 2-4
Ingredients
  • 1 (14 oz) package extra-firm water-packed tofu, rinsed
  • 1 tsp five-spice powder, divided (can be found in the spice section of most grocery stores)
  • 1 Tbsp olive oil
  • ½ cup water
  • 3 tablespoons oyster-flavored sauce, (0yster sauce works if you are not worried about a vegetarian meal)
  • ½ teaspoon cornstarch
  • 1 Tbsp chili garlic sauce
  • 2 cups broccoli crowns, trimmed and cut into bite-size pieces
  • 1 red bell pepper, cut into 2-inch strips
  • 2 cups sugar snap peas
  • 1 Tbsp fresh ginger, minced
  • 1 tablespoon garlic, minced
  • 3 Tbsp unsalted roasted peanuts, plus more for garnish
  • 2 teaspoons soy sauce, (omit or find gluten free soy sauce for gluten free recipe)
  • 1 bunch of scallions, chopped
Instructions
  1. Pat tofu dry and cut into ½-inch cubes. Combine with ½ teaspoon five-spice powder in a medium bowl.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
  3. Meanwhile, whisk water, oyster sauce, cornstarch, chili garlic sauce and the remaining ½ teaspoon five-spice powder in a small bowl.
  4. Add broccoli, red bell pepper and snap peas to the pan and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds.
  5. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in scallions and soy sauce (if using).

Serving Suggestion: Serve over brown rice or grain of choice.

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