Kung Pao Tofu
by: claire cary
This vegan Kung Pao tofu stir fry is a simple and healthy dinner that is ready in about 30 minutes. It's full of flavor, high in protein and completely gluten free.
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Ingredients
Tofu
- 1 block extra firm tofu
- 2 tablespoons cornstarch
- 2 tablespoons low sodium soy sauce or tamari
- 2 tablespoons toasted sesame oil
Stir Fry
- 1 tablespoon oil I used olive, any oil will work
- 1 green bell pepper
- 1 red bell pepper
- ¼ cup chopped green onion white part only
- 1 tablespoon minced garlic
- 1 tablespoon fresh grated ginger
Sauce
- ¼ cup low sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 2 teaspoons toasted sesame oil
- 2 tablespoons brown or coconut sugar
- 2 teaspoons chilii paste, such as sambal oelek
Instructions
- Remove the tofu from the package and drain off the extra liquid.
- Cut into 1 inch cubes and add to a bowl.
- In a small bowl, whisk together the cornstarch and soy sauce/tamari. Pour over the tofu and toss until coated. Set aside for about 15 minutes to marinate.
- Meanwhile, cut the bell peppers into 1 inch pieces and add to a hot pan with 1 tablespoon of oil.
- Add the minced garlic, ginger and chopped green onion. Saute for about 5-10 minutes or until lightly golden brown.
- Set aside.
- Add the tofu to another pan with the sesame oil and cook on each side for a few minutes or until golden brown.
- While that is cooking, whisk together all sauce ingredients in a small bowl.
- When the tofu is done, combine with the veggies and pour the sauce on top.
- Let everything simmer together for a few minutes.
- Serve over rice with the remaining green onion and enjoy!
Notes
You can sub the brown sugar for coconut sugar if you prefer.
Be sure to use low sodium soy sauce/tamari, the regular stuff will be way too salty.
Serving: 1cup / Calories: 261kcal / Carbohydrates: 16g / Protein: 12g / Fat: 15g / Saturated Fat: 2g / Fiber: 2g / Sugar: 8g
