KUNG PAO BEAN CURD RECIPES

KUNG PAO TOFU RECIPE | EATINGWELL

Kung Pao Tofu Recipe | EatingWell image

Tofu and lots of fresh vegetables are stir-fried in just a bit of oil in this traditional Chinese dish. In the Sichuan province of China where this dish originates, the tofu wouldn't be deep-fried like it is so often in America. Similarly, in our version of this takeout favorite we stir-fry the ingredients in only a little bit of oil.

Provided by EatingWell Test Kitchen

Total Time 30 minutes

Number Of Ingredients 13

Ingredients

1 14-ounce package extra-firm water-packed tofu, rinsed
1/2 teaspoon five-spice powder, (see Shopping Tip), divided
1 tablespoon canola oil
½ cup water
3 tablespoons oyster-flavored or oyster sauce, (see Shopping Tip)
½ teaspoon cornstarch
12 ounces broccoli crowns, (see Ingredient Note), trimmed and cut into bite-size pieces (4 cups)
1 yellow bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 tablespoons unsalted roasted peanuts
2 teaspoons hot sesame oil, (optional)

Steps:

Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.
Heat canola 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.
Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon five-spice powder in a small bowl.
Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 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. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil (if using).

Nutrition Facts : Calories 200.4 calories, CarbohydrateContent 16.3 g, FatContent 10.8 g, FiberContent 4.6 g, ProteinContent 11.6 g, SaturatedFatContent 1.5 g, SodiumContent 621.8 mg, SugarContent 6.2 g

KUNG PAO TOFU - SKINNYTASTE

Kung Pao Tofu - Skinnytaste image

Kung Pao Tofu, a lighter (and vegetarian) take on one of my favorite Chinese takeout dishes!

Provided by Gina

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 14

Ingredients

1 14-ounce package extra firm tofu, drained
¼ cup plus 2 tablespoons reduced sodium or gluten-free soy sauce*
3 tablespoons cornstarch (divided)
1 2-inch piece ginger, minced
2 garlic cloves (minced)
2 medium scallions (chopped, whites and green separated)
2 medium zucchini (quartered lengthwise cut 1/2 inch cubes)
2 medium red bell peppers (cut 1 inch cubes)
2 tablespoons unseasoned rice vinegar
2 tablespoons dry sherry
1 tablespoon brown sugar
2-3 teaspoons Sambal Oelek (fresh ground chili paste*)
2 tablespoons (1 teaspoon toasted sesame oil, divided)
2 tablespoons lightly salted peanuts (chopped)

Steps:

Place tofu on a tea towel or paper towels. Cover with another towel and gently press tofu to get rid of excess water.
Transfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes.
Place in a medium size shallow container so the cubes can lay in an even layer.
In a small bowl, combine 2 tablespoons soy sauce with 2 tablespoons cornstarch. Whisk to combine and then pour over tofu. Gently flip cubes to make sure all sides are covered in marinade. Allow to sit while you make the sauce.
In a medium bowl, combine remaining 1/4 cup soy sauce, 1/2 cup water, remaining 1 tablespoon cornstarch, vinegar, sherry, brown sugar and Sambal (use 3 teaspoons if you like it really spicy*). Whisk to combine.
Heat 2 tablespoons sesame oil in a large deep skillet or wok over medium heat. Carefully add the tofu (the oil may splatter).
Fry the tofu for 8-10 minutes, flipping every minute or so to brown all sides. Transfer to a plate.
Add remaining teaspoon of sesame oil to the pan then the add ginger, garlic and scallion whites. Sauté 30 seconds.
Increase heat to high and add the zucchini and peppers. Cook 3 to 4 minutes, stirring until slightly cooked, then add the tofu and sauce.
Cook, stirring often, to combine, for 2 to 4 minutes until thickened.
To serve sprinkle peanuts and scallion greens on top and serve immediately.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 244 kcal, CarbohydrateContent 21 g, ProteinContent 12 g, FatContent 12.5 g, SaturatedFatContent 5 g, SodiumContent 938 mg, FiberContent 3 g, SugarContent 9 g

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