Weeknight · 15–30 min

Kung Pao Tofu Bowl

Name: Kung Pao Tofu Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ½ block (14 oz) Extra-firm tofu; Cooked rice; Cucumber, sliced; 2 tbsp cornstarch; ½ tsp red pepper flakes; 3 tbsp soy sauce; 1 ½ tbsp maple syrup; 1 ½ tbsp rice vinegar; 2 cloves garlic, minced; 1 tbsp fresh ginger; 1 tsp toasted sesame oil; 1 tsp paprika; 1 tbsp sriracha

Hands-on: 15 min
Hands-off: 20 min
Total: 35 min
Dishes: 2

17gprotein333cal51gcarbs7gfatper serving · $1.46

Print Jump to recipe

Skill Meal-prep friendlystove · air-fryer

Method

1
Press the tofu for 10 minutes, cut into cubes and toss with cornstarch.
2
Whisk together soy sauce, maple syrup, rice vinegar, chili garlic sauce, sesame oil, garlic and ginger.
3
Pan-fry the tofu over medium-high heat for 8–10 minutes until crispy and golden.
4
Pour in the sauce and cook for another 2–3 minutes until thick and glossy.
5
1. Divide the rice between bowls, then add cucumber and Kung Pao tofu. Finish with sesame seeds and your desired pickled topping.

Good to know

Serve with beet hummus for a creamy, earthy contrast, or add a fermented topping such as kimchi, sauerkraut, or fermented red cabbage for extra tang and crunch. Finish with green onion, cilantro, chili flakes, or fresh lime.

Nutrition

per serving

Calories: 333
Protein: 17g
Carbs: 51g
Fat: 7g
Fiber: 2g
Sodium: 10mg

Contains soyContains glutenContains sesamePeanut-free

Calculated from ingredient reference data. Brand labels vary.

Reviews

No reviews yet

Made this one? Sign in to rate and review it.Sign in

Keep going

Kung Pao Tofu Bowl

Method

Nutrition

No reviews yet

More like this

Kung Pao Tofu

Greek Lemon Tofu Bowls

Sheet-Pan Gochujang Tofu

Purple Rice Coconut Curry

Most Excellent Tofu Scramble (with Bulk Mix)

Miso-Glazed Tofu and Brown Rice Box