TOFU KUNG PAO 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

KUNG PAO TOFU - VEGAN HEAVEN

Sep 09, 2021 · Instructions Cut the tofu into cubes and put it in a bowl. Add two tablespoons of corn starch. Make sure all cubes are covered in... Dice the bell peppers. Cut the green onions into rings and finely chop the garlic and the ginger. Heat some sesame oil in a large pan. Cook until lightly browned and ...
From veganheaven.org

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KUNG PAO TOFU | THE MODERN PROPER

Jan 23, 2020 · Stir-fry. Stir-fry the bell peppers until they're a little soft. Then add the scallions, cashews, ginger, garlic, and dried chili peppers. Stir fry all of that for a minute or two, and then stir in the Kung Pao sauce and fried tofu. Simmer.
From themodernproper.com

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KUNG PAO TOFU - TAKE RECIPE

Nov 19, 2021 · HOW TO MAKE KUNG PAO TOFU. Press the tofu for 20 minutes with a tofu press or a heavy object. This will drain the excess water. Cut the tofu into 1? cubes. Sprinkle with cornstarch, salt, and pepper. Lightly toss the tofu so that the cornstarch coats the tofu cubes.
From takerecipe.com

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KUNG PAO TOFU - COOK WITH MANALI

Oct 31, 2019 · While the tofu is being pressed, grate the garlic, ginger and chop the peppers, onion and green onion. 1- Once 20 minutes are up, cut tofu into cubes and transfer to a large bowl. Add cornstarch, white pepper powder and salt and toss the tofu until it’s coated with with cornstarch.
From cookwithmanali.com

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VEGAN CHINESE KUNG PAO TOFU RECIPE - THE SPRUCE EATS

Nov 21, 2020 · 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

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KUNG PAO TOFU | THE MODERN PROPER

In a large skillet, heat 2 tablespoons of the sesame oil over high heat. Working in batches so as not to overcrowd the pan, stir-fry half of the tofu until all 4 sides are lightly browned. About 15 minutes total. Remove the tofu from the pan, onto a paper towel lined plate. Repeat with remaining tofu.
From themodernproper.com

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CRISPY KUNG PAO TOFU RECIPE - SERIOUS EATS

Feb 19, 2021 · Add leeks, celery, and long pepper and cook, stirring and tossing, until vegetables are lightly charred and tender-crisp, about 1 1/2 minutes. Clear a space in the center of the wok and add the scallion/ginger/garlic mixture. Cook, stirring, until fragrant, about 30 seconds. Add peanuts, dried chilies, and drained tofu.
From seriouseats.com

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KUNG PAO TOFU - COOK WITH MANALI

Oct 31, 2019 · This homemade Kung Pao Tofu is an easy recipes and tastes just as good as the one at my favorite Asian restaurant. What is Kung Pao Tofu. It is the vegetarian version of kung pao chicken which is the more popular dish. This spicy Chinese dish is a stir-fry made with sichuan peppers, dried red chili, peppers, peanuts.
From cookwithmanali.com

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15 MINUTE KUNG PAO TOFU RECIPE - THE WANDERLUST KITCHEN

Oct 13, 2020 · Heat the vegetable oil in a large skillet over medium heat and add the chilies and peanuts. Fry for 3 to 4 minutes, until the peanuts are lightly toasted. Strain from the pan, reserving the oil, and set aside in a bowl. Add the scallions to the hot pan and fry for 1 to 2 minutes, until browned.
From thewanderlustkitchen.com

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KUNG PAO TOFU - PROFUSION CURRY

Sep 21, 2020 · Restaurant Style Kung Pao Tofu is very easy to make at home. I am confident this Vegan Kung Pao Tofu recipe will be one of the best Chinese food you have ever made.. Stir-fried crispy tofu, colorful peppers, peanuts, and green onions tossed in a delicious salty, sweet, and spicy kung pao sauce – we are talking food nirvana right here !
From profusioncurry.com

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VEGAN KUNG PAO TOFU RECIPE • VEGGIE SOCIETY

Apr 05, 2021 · How to Make Kung Pao Tofu Stir-Fry. Prep – Drain and press the tofu.; Air fry or Pan Fry – Further cut the tofu, coat it, and air fry it (or pan fry) to perfection.; Saute – Slice the bell pepper and scallion, then stir fry in a light drizzle of oil or veggie stock, in a wok. Add the garlic. Simmer – Add the sauce to the veggies and simmer until thickened.
From veggiesociety.com

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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

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

Feb 02, 2019 · Kung Pao Tofu Recipe Instructions Remove the firm tofu from the plastic carton onto a plate and let it sit for 10 minutes to allow the excess liquid to drain. Next, place the tofu on a flat surface lined with clean kitchen towels or paper towels and pat the sides dry.
From thewoksoflife.com

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THE VEGAN EXPERIENCE: CRISPY KUNG PAO TOFU

Aug 10, 2018 · Things I love: Tofu, spicy food, peanuts, stir-frying, celery, my wife, crispy things, chiles, and a strongly-flavored but subtly balanced sauce that combine funky fermented elements, heat, rich umami-packed ingredients, bright vinegar, and a hint of sweetness. I've recently discovered a way to get eight out of nine of these things together in one place: crispy kung pao tofu.
From seriouseats.com

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BEST-EVER KUNG PAO TOFU (VEGAN) - WOW, IT'S VEGGIE?!

May 31, 2020 · 1. Make Vegan Kung Pao Sauce: Combine soy sauce, rice vinegar and sugar in a bowl. Stir to combine and set aside. 2. Prepare Tofu. Drain tofu and then squeeze tofu using a dishrag to remove excess water then cut in cubes. Marinate in the Kung Pao sauce for 20 minutes.
From wowitsveggie.com

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RECIPE KUNG PAO TOFU - ALL INFORMATION ABOUT HEALTHY ...

Kung Pao Tofu Recipe | EatingWell tip www.eatingwell.com. Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl. Step 2 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 ...
From therecipes.info

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KUNG PAO TOFU {W/ ROASTED CAULIFLOWER} - EATING BIRD FOOD

Jul 19, 2021 · Tofu Kung Pao. I already have a kung pao chicken recipe (as well as tempeh kung pao) so now it’s time for kung pao with tofu! Kung Pao is a spicy, stir-fried dish traditionally made with chicken, peanuts, veggies and chili peppers. It’s delicious and I personally prefer it over General Tso’s, where the protein is usually breaded and fried.
From eatingbirdfood.com

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KUNG PAO RAMEN STIR FRY – MIKE'S MIGHTY GOOD

Dec 28, 2021 · Cook ramen noodles and drain. Set aside. On medium high heat, add oil, tofu and sweet soy sauce. Saute until tofu is evenly coated. Remove off pan and set aside. Wipe down pan and add oil. Saute garlic, onion, red chili flakes, red peppers, and tofu. Add cooked noodles and green onions. Cook for 1-2 minutes.
From mikesmightygood.com

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