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Photo: Laura Kanya; Breana Killeen (Food Styling)
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
How we made this diabetes-appropriate
2.Plenty of health benefits are associated with eating more vegetables, including fighting inflammation and improving blood pressure. With that in mind, we bulked up on bell peppers, celery and onion for a veggie-heavy dish.
Tips from the Test Kitchen
I don’t like tofu. Is there another protein I can substitute?
Chicken breast or shrimp work well too. If you are working with an alternative protein, you may have to cook it a little bit longer than stated in the original recipe. Chicken should no longer be pink on the inside or outside and shrimp should be pink and no longer opaque.
What is Shaoxing and where can I find it?
Shaoxing is a Chinese rice wine from the city of Shaoxing in China’s Zhejiang province. Its flavor is key to many Chinese dishes. It can be found in well-stocked grocery stores and Asian grocery stores. If you can’t find it, dry sherry is a good substitute.
Can I substitute ground ginger or ginger paste for the fresh ginger?
Both ground ginger and ginger paste can be substituted for the fresh ginger. If using ground ginger, cut the amount back to 1/2 teaspoon and whisk it into the sauce instead of stir-frying it with the garlic and scallion.
What do you serve with Kung Pao Tofu?
Kung Pao Tofu is typically served over rice, but lo mein or regular whole-wheat noodles work well too. If you’re serving it with rice, brown rice offers morefiberthan white.
I don’t have a wok or cast-iron skillet; can I use a nonstick skillet?
Yes, a nonstick skillet will work interchangeably with both a wok and a cast-iron skillet.
Cook Mode(Keep screen awake)Ingredients114- to-16-ounce packageextra-firm tofu3tablespoonsreduced-sodium tamariorsoy sauce, divided1tablespoonscornstarch plus 2 teaspoons, divided2tablespoonswater1tablespoonShaoxing wineordry sherry1tablespoonrice vinegar2teaspoonstoasted sesame oil1teaspoonmolassesorsugar3tablespoonspeanutorcanola oil, divided6smalldried red Chinese chile peppersor1/2 teaspoon crushed red pepper1scallion, cut into 1-inch pieces2largecloves garlic, minced2teaspoonsminced fresh ginger1largered bell pepper, chopped (about 2 cups)1largegreen bell pepper, chopped (about 2 cups)½mediumyellow onion, chopped (3/4 cup)2stalks celery, chopped (3/4 cup)¼cupunsalted dry-roasted peanuts
Cook Mode(Keep screen awake)
Ingredients
114- to-16-ounce packageextra-firm tofu
3tablespoonsreduced-sodium tamariorsoy sauce, divided
1tablespoonscornstarch plus 2 teaspoons, divided
2tablespoonswater
1tablespoonShaoxing wineordry sherry
1tablespoonrice vinegar
2teaspoonstoasted sesame oil
1teaspoonmolassesorsugar
3tablespoonspeanutorcanola oil, divided
6smalldried red Chinese chile peppersor1/2 teaspoon crushed red pepper
1scallion, cut into 1-inch pieces
2largecloves garlic, minced
2teaspoonsminced fresh ginger
1largered bell pepper, chopped (about 2 cups)
1largegreen bell pepper, chopped (about 2 cups)
½mediumyellow onion, chopped (3/4 cup)
2stalks celery, chopped (3/4 cup)
¼cupunsalted dry-roasted peanuts
DirectionsPat tofu dry and cut into 3/4-inch cubes. Gently pat dry again. Toss the tofu with 1 tablespoon each tamari (or soy sauce) and cornstarch in a medium bowl. Set aside.Whisk water, the remaining 2 tablespoons tamari (or soy sauce), Shaoxing (or sherry), rice vinegar, sesame oil, molasses (or sugar) and the remaining 2 teaspoons cornstarch in a small bowl. Place next to the stove.Heat 1 1/2 tablespoons peanut (or canola) oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the tofu in a single layer; cook, undisturbed, until golden brown on one side, about 1 minute. Stir and continue cooking until all sides of the tofu are golden brown, about 3 minutes more. Transfer the tofu to a bowl.Add the remaining 1 1/2 tablespoons peanut (or canola) oil to the pan. Add chiles (or crushed red pepper), scallion, garlic and ginger; cook for 10 seconds. Add red bell pepper, green bell pepper, onion, celery and peanuts; cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Stir the sauce and add it to the pan along with the tofu. Cook, stirring, until the sauce thickens and the tofu and vegetables are coated with sauce, about 1 minute.EquipmentWok or large cast-iron panOriginally appeared: EatingWell.com, April 2023
Directions
Pat tofu dry and cut into 3/4-inch cubes. Gently pat dry again. Toss the tofu with 1 tablespoon each tamari (or soy sauce) and cornstarch in a medium bowl. Set aside.Whisk water, the remaining 2 tablespoons tamari (or soy sauce), Shaoxing (or sherry), rice vinegar, sesame oil, molasses (or sugar) and the remaining 2 teaspoons cornstarch in a small bowl. Place next to the stove.Heat 1 1/2 tablespoons peanut (or canola) oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the tofu in a single layer; cook, undisturbed, until golden brown on one side, about 1 minute. Stir and continue cooking until all sides of the tofu are golden brown, about 3 minutes more. Transfer the tofu to a bowl.Add the remaining 1 1/2 tablespoons peanut (or canola) oil to the pan. Add chiles (or crushed red pepper), scallion, garlic and ginger; cook for 10 seconds. Add red bell pepper, green bell pepper, onion, celery and peanuts; cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Stir the sauce and add it to the pan along with the tofu. Cook, stirring, until the sauce thickens and the tofu and vegetables are coated with sauce, about 1 minute.EquipmentWok or large cast-iron pan
Pat tofu dry and cut into 3/4-inch cubes. Gently pat dry again. Toss the tofu with 1 tablespoon each tamari (or soy sauce) and cornstarch in a medium bowl. Set aside.
Whisk water, the remaining 2 tablespoons tamari (or soy sauce), Shaoxing (or sherry), rice vinegar, sesame oil, molasses (or sugar) and the remaining 2 teaspoons cornstarch in a small bowl. Place next to the stove.
Heat 1 1/2 tablespoons peanut (or canola) oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the tofu in a single layer; cook, undisturbed, until golden brown on one side, about 1 minute. Stir and continue cooking until all sides of the tofu are golden brown, about 3 minutes more. Transfer the tofu to a bowl.
Add the remaining 1 1/2 tablespoons peanut (or canola) oil to the pan. Add chiles (or crushed red pepper), scallion, garlic and ginger; cook for 10 seconds. Add red bell pepper, green bell pepper, onion, celery and peanuts; cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Stir the sauce and add it to the pan along with the tofu. Cook, stirring, until the sauce thickens and the tofu and vegetables are coated with sauce, about 1 minute.
Equipment
Wok or large cast-iron pan
Originally appeared: EatingWell.com, April 2023
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Nutrition Facts(per serving)326Calories23gFat17gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
