Ingredients
The Tofu
- 1 pound extra firm tofu (cut into 1" cubes)
- 1 teaspoon canola oil
- 2 teaspoons sesame oil
- 1 taablespoon cornstarch
- 1 pinch red pepper flakes
- 1 dash salt
- 1 dash black pepper
The Sauce
- ⅓ cup vegetable stock (or water)
- ⅓ cup rice wine (or dry sherry)
- 1 teaspoon agave
- 2 tablespoons rice vinegar
- ¼ cup soy sauce (or tamari)
- ¼ teaspoon red pepper flakes (or hot sauce)
- 1 tablespoon corn starch
The Vegetables
- 1 tablespoon canola oil
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic (peeled and minced)
- 1 large red pepper (seeded and sliced)
- 1 celery stalk (thinly sliced)
- 1 large broccoli crown (cut into small, thin stalked florets)
- 1 large zucchini (sliced)
- 8 oz water chestnuts (canned, sliced)
- 4 scallions (sliced)
- ½ cup unsalted peanuts
Instructions
- Heat oven to 425°, and line a sheet pan with parchment paper
- In a medium-sized bowl, whisk together 1 tablespoon oil and cornstarch, plus dashes of salt and pepper. Add the tofu to the cornstarch mixture, and gently toss until tofu is evenly coated. Place the tofu onto the sheet pan, and bake until it’s done, approximately 25-30 minutes. Turn the tofu over every 10 minutes while it’s baking
While the tofu is in the oven, cut and chop the vegetables and:
- To make the sauce, whisk all of the sauce ingredients, except the cornstarch, into a small bowl. Once it’s combined, whisk in the cornstarch until no lumps remain. Set this aside
- Place a large skillet, or a wok, over a medium-high heat. When it’s hot, add 1 tablespoon of oil, and the ginger and garlic. Sauté for 30 seconds, or until it’s fragrant. Add the red pepper and celery, and sauté for 1 minute, or until they start to cook through and soften a bit
- Add the broccoli, and sauté for 2 minutes, or until the broccoli stalks start to soften a bit. If the pan is too hot, and the food starts to stick to the pan, add approximately ¼ cup of the sauce. If this evaporates quickly, add ¼ cup of water to the pan
- Add the zucchini and water chestnuts, and cook for 2 more minutes. When the zucchini is cooked to your liking, add the cooked tofu, remaining sauce, and peanuts. Stir until the sauce is thickened
- Adjust the flavors, as needed, with more hot sauce, or salt
- Serve over rice
Nutrition Facts
Kung Pao Tofu with Vegetables
Amount per Serving
Calories
550
% Daily Value*
Fat
25
g
38
%
Saturated Fat
4
g
25
%
Trans Fat
0.03
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
12
g
Sodium
1392
mg
61
%
Potassium
1722
mg
49
%
Carbohydrates
54
g
18
%
Fiber
14
g
58
%
Sugar
18
g
20
%
Protein
29
g
58
%
Vitamin A
3643
IU
73
%
Vitamin C
279
mg
338
%
Calcium
217
mg
22
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.