KUNG PAO TOFU - SKINNYTASTE
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
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
BEST KUNG PAO TOFU RECIPE EVER (YOU HAVE TO TRY IT!)
Provided by Meredith James
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Use a tofu press or DIY pressing method to squeeze any excess liquid out of the tofu.
- While your tofu is pressing, prep your veggies.
- Once the tofu has been pressed, transfer it to a cutting board, place the block on its side, and slice it lengthwise. Next, flip it back over to lie flat and cut the tofu into 32 equal-sized cubes, roughly 1-2” each.
- Arrange the tofu cubes in a shallow container, so that they make one even layer.
- Place the tofu to one side and combine 2 tbsp of soy sauce with 2 tbsp of cornstarch in a small bowl. Whisk them together, then pour the sauce over the tofu.
- Flip the tofu cubes to ensure all sides are well coated in the marinade, then leave to sit while you make the Kung Pao sauce.
- Take a medium bowl and add the remaining ¼ cup of soy sauce, ½ cup of water, and the remaining 1 tbsp of cornstarch. Next, add the vinegar, sherry, brown sugar, and Sambal (I would recommend using a maximum of 3 tsp of Sambal if you like your sauce spicy, but start with less and add more to taste).
- Whisk the sauce ingredients together until thoroughly combined.
- Place a large skillet or wok over medium heat and add 2 tbsp of sesame oil.
- Once the sesame oil is warm, add the marinated tofu cubes, being careful of splattering oil.
- Fry the tofu for 8-10 minutes, occasionally flipping and stirring to ensure it cooks evenly and get nice and crispy on all sides.
- Once all sides of the tofu cubes are browned, remove the cubes from the heat and set to one side.
- Add the final tbsp of sesame oil to the hot pan, then add the ginger, garlic, and scallion whites and sauté for 30 seconds.
- Increase the heat to high, then place the zucchini and peppers in the pan.
- Cook the veggies for 3-4 minutes, occasionally stirring, then add the tofu and sauce to the pan.
- Stir-fry everything for 2-4 minutes. The sauce should thicken, and all the ingredients should be well coated.
- Serve hot, sprinkled with the halved peanuts and scallion greens.
Nutrition Facts : ServingSize 4
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