KUNG PAO VEGETARIAN RECIPE 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 CHICKEN RECIPE | ALLRECIPES

Kung Pao Chicken Recipe | Allrecipes image

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Provided by Arlena

Categories World Cuisine Asian Chinese

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Steps:

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Nutrition Facts : Calories 436.5 calories, CarbohydrateContent 25.3 g, CholesterolContent 65.9 mg, FatContent 23.3 g, FiberContent 4.2 g, ProteinContent 34.4 g, SaturatedFatContent 3.8 g, SodiumContent 595.6 mg, SugarContent 6.8 g

More about "kung pao vegetarian recipe recipes"

VEGAN KUNG PAO TOFU - VEGAN RECIPES - MARY'S TEST KITCHEN

You can make restaurant-quality Vegan Kung Pao Tofu easily tonight! The sticky spicy sauce is just a little tangy with a strong soy sauce flavour. The tofu is meaty and delicious with a texture that pairs perfectly with the crunch of the toasted almonds or roasted peanuts. Make it for dinner in about 30 minutes!
From marystestkitchen.com
Reviews 4.8
Total Time 30 minutes
Cuisine Chinese
Calories 286 calories per serving

Serve over rice and garnish with roasted peanuts or almonds and the rest of the scallion greens. Enjoy your homemade Kung Pao Tofu!

See details

CHINESE KUNG PAO TOFU – ASIAN VEGETABLE DISHES | EASY ...

Hav? you ?v?r h?ard about a Chin?s? tofu b?for?? w?ll you hav? to try th? Chin?s? Kung Pao Tofu, suitabl? for v?gans, all you n??d is v?g?tabl?s in ord?r to pr?par? this mast?rpi?c?. Nutritious, h?althy, fr?sh… th? Kung Pao Tofu n?v?r fail?d to amaz? us.
From classyasian.com
Total Time 1 hours 0 minutes
Cuisine Chinese
Calories 427 per serving

Reduce heat to low and add tofu and remaining ingredients, cooking just until combined and heated through. Serve over rice.

See details

VEGETARIAN KUNG PAO | RECIPE | DR. WEIL'S HEALTHY KITCHEN

Recipe from “A Spoonful of Ginger” by Nina Simonds (Alfred A. Knopf, 1999) This vegetarian version of a popular dish (Kung Pao Chicken) will be a real family-pleaser! It’s made with hot chili paste, but don’t worry if you’re not a fan of spicy fare, you can reduce the paste to make it milder.
From drweil.com

See details

KUNG PAO TOFU (VEGAN/VEGETARIAN!) - THE WOKS OF LIFE

Feb 02, 2019 · Set the tofu aside. Use 1 ½ tablespoons of the remaining oil from frying the peanuts and tofu to coat your wok. Add the carrots and stir-fry over medium heat for 1 minute. Add the ginger and dried chili peppers. Toast the ginger and chili peppers for about 20 seconds and add the garlic and scallions.
From thewoksoflife.com

See details

VEGETARIAN KUNG PAO TOFU RECIPE - SHARE-RECIPES.NET

Kung Pao Tofu (Vegan/Vegetarian!) The Woks of Life. 7 hours ago Cut the tofu into ½-inch cubes and allow them to continue to drain for a few minutes. Meanwhile, in a mixing bowl, combine 1/3 cup cornstarch, garlic … Rating: 4.9/5(11) 1.Remove the tofu from the plastic carton onto a plate and let it sit for 10 minutes to allow the excess liquid to drain.
From share-recipes.net

See details

VEGGIE KUNG PAO - PLANT-BASED ON A BUDGET

Jul 16, 2012 · Mix corn starch, ginger, soy sauce, rice vinegar, sugar, and Sriracha in a bowl and set to the side. Place garlic and onion in a nonstick pan, or a pan coated with cooking spray. When zucchini has become tender, add sauce and cook for 5 minutes. Add water chestnuts, crushed red pepper, and peanuts.
From plantbasedonabudget.com

See details

VEGAN CHINESE KUNG PAO TOFU RECIPE - THE SPRUCE EATS

Feb 13, 2008 · In a large skillet or wok over medium-high heat, heat the sesame oil. Add the onion, bell pepper, red pepper flakes, mushrooms, and ginger and saute for 3 to 5 minutes, stirring frequently. Add bok choy and vegetable broth and cook for 3 to 5 more minutes. Add the cabbage and snow peas.
From thespruceeats.com

See details

MEAL-PREP VEGETARIAN KUNG PAO QUINOA BOWLS + 5 MORE BOWL ...

Jan 27, 2017 · For the Kung Pao Veggies. Place sesame oil in a large pan and heat on medium/high heat. Then, add in the vegetables and beans and sauté for 3-5 minutes to lightly cook the veggies so that they are still crunchy. Once veggies are at the desired texture add in the sauce ingredients and sauté for a few minutes.
From fitfoodiefinds.com

See details

10-MINUTE KUNG PAO VEGETABLES (VEGAN) - WOW, IT'S VEGGIE?!

May 23, 2020 · This is a vegan Kung Pao dish and if you leave out the cashews, it can be nut-free too. This recipe for vegetable Kung Pao whips up in just 10 minutes and is hearty and filling while being light on cholesterol and all the bad things you shouldn’t eat all the time! First, you are going to want to make the Kung Pao sauce.
From wowitsveggie.com

See details

VEGGIE KUNG PAO - PLANT-BASED ON A BUDGET

See details

VEGETARIAN KUNG PAO TOFU RECIPE - SHARE-RECIPES.NET

See details

KUNG PAO CAULIFLOWER RECIPE | PAMELA SALZMAN & RECIPES

Jan 12, 2022 · Position oven rack 6 inches from the heat source, usually the second level. Preheat the broiler to high. Line a half sheet pan with aluminum foil (for easy cleanup) and set a cooling rack over the sheet pan.
From pamelasalzman.com

See details

KUNG PAO VEGETABLES RECIPE, CHINESE RECIPES

Kung Pao Vegetales is one of the most popular dishes form the Schezuan region. Here, the Kung Pao is prepared with an exotic and pungent combination of vegetables like capsicums, cubed onions, carrot and broccoli. While ginger and garlic add more flavour to the Kung Pao Vegetables, a garnish of roasted cashews makes it exciting beyond words.
From tarladalal.com

See details

KUNG PAO TOFU - VEGAN HEAVEN

Sep 09, 2021 · 9. Step: Serve the kung pao tofu with rice and sprinkle with more green onions. Recipe Notes. Tofu: You need firm tofu for this recipe. The firmer, the better. If the tofu you are using is not firm enough, you could press your tofu with a tofu press or a stack of cookbooks and paper towel for 30 minutes before starting with the actual recipe.
From veganheaven.org

See details

SPICY CRISPY KUNG PAO CAULIFLOWER - VEGAN RICHA

Jan 12, 2016 · Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally. Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.
From veganricha.com

See details

VEGAN KUNG PAO - FAKEAWAY USING TEXTURED VEGETABLE PROTEIN

Jan 31, 2020 · Instructions. Coat the now rehydrated textured vegetable protein with cornflour, bicarbonate soda and light soy sauce, set to one side. Heat 1 tbsp of sesame oil in a wok/large pan on medium heat, add textured vegetable protein and fry for 5 mins until slightly browned. Remove from pan and place to one side.
From flawlessfood.co.uk

See details

KUNG PAO NOODLES VEGAN INSTANT POT RECIPE - EASY & DELICIOUS

Mar 27, 2019 · How to make Vegan Kung Pao Sauce? It is a fairly simple recipe. I keep it handy as a dip or a quick sauce to pour over stir-fries. Here are Ingredients and the Method. 1/3 cup Soy Sauce. 1/4 cup Distilled White Vinegar. 2 tbsp Chili Sauce or Sriracha. 1 tbsp Sugar. 1 tbsp Corn Starch/Corn Flour. 3/4 cup Cold Water. Method – Mix everything ...
From simplyvegetarian777.com

See details

KUNG PAO TOFU RECIPE - MEAT-LESS FLAVOR FULL

Mar 09, 2020 · Kung Pao Sauce. Chinese dark soy sauce – This aged soy sauce has a thick syrupy texture and very dark color that gives the Kung Pao Sauce a beautifully lacquer-like sheen. It also has less salt and more flavor than ordinary soy sauce. Black vinegar – This is an aged rice wine vinegar that has a similar color to soy sauce. It has a malty flavor and mild sweetness that tames the acidity ...
From norecipes.com

See details

KUNG PAO TOFU (SALTY, SWEET AND SPICY) - LOVING IT VEGAN

Aug 02, 2018 · How to make kung pao tofu. You start off by pressing the tofu. A tofu press is a great thing to have especially if you’re a fan of tofu recipes in general!. But if you don’t have a tofu press, you can press the tofu by placing it onto a plate, with another plate on top of it and then place something heavy on top of that, like a heavy pot.
From lovingitvegan.com

See details