Weeknight · 15–30 min

Kung Pao Tofu

Name: Kung Pao Tofu
Prep time: 25 min
Total time: 25 min
Ingredients: 1 ⅛ blocks (14 oz) Extra-firm tofu; 2 ½ tbsp cornstarch; 1 ½ tbsp olive oil; 1 bell pepper, chopped; 1 small zucchini, chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; ¼ cup roasted peanuts; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp maple syrup; 2 tsp toasted sesame oil; 1 tsp chili flakes and Sichuan pepper; 3 cups cooked rice; 2 green onions, sliced

Crispy tofu, charred peppers and roasted peanuts in a glossy sauce with a gentle chili kick. Better than delivery and ready before the driver would have found your building.

Hands-on: 25 min
Hands-off: None
Total: 25 min
Dishes: 2

28gprotein612cal66gcarbs27gfatper serving · $2.55

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Skillstove · air-fryer

Method

1
Cube the tofu, pat dry and toss with the cornstarch. Fry in the oil over medium-high until crisp on all sides. Set aside.
2
Whisk the sauce ingredients in a small bowl.
3
In the same pan, stir-fry the pepper and zucchini until charred at the edges, then add the garlic and ginger for 30 seconds.
4
Pour in the sauce, return the tofu and add the peanuts. Toss until glossy and sticky, then top with green onion and serve over rice.

Storage

Keeps 3 days. The tofu softens overnight but still tastes great.

Good to know

Using seitan? Skip the cornstarch and just sear it hard before adding the sauce.

Nutrition

per serving

Calories: 612
Protein: 28g
Carbs: 66g
Fat: 27g
Fiber: 5g
Sodium: 890mg

Contains soyContains glutenContains peanutContains sesame

Calculated from ingredient reference data. Brand labels vary.

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Kung Pao Tofu

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