Kung Pao Tofu
This protein rich Kung Pao Tofu is a comforting Chinese dish. Its easy, quick and requires simple ingredients. It’s a great work week dinner idea.
- 2 tbsp sesame oil
- 4-5 whole dry red chilies (broken)
- 1 14 oz pack of extra firm tofu (pressed and chopped)
- 1 tbsp scallions
- 1/2 cup sliced red bell pepper
- 1/4 cup raw peanuts
- Freshly ground black pepper (optional)
In a bowl combine all the ingredients for the sauce and whisk it nicely until well dissolved. Keep it aside.
Heat oil in a wok/non stick pan and add dry red chilies.
Then, toss in tofu and let it cook until golden brown in color (about 5 minutes). Gently flip all the tofu pieces and cook again until nicely golden in color (another 3-4 minutes).
Then, add scallions and red bell pepper. Gently mix and add peanuts to it. Mix again and cook for 2-3 minutes or until peanuts are cooked well.
Now pour in the sauce and mix. Cook covered for only 2 minutes on low-medium heat or until the first boil.
Turn it off and garnish with black pepper and green onions.
Serve hot with brown rice or quinoa.
- It is important to nicely press tofu before sauteing.
- For pressing tofu you may either use tofu press or simply place the tofu block on a flat surface between two paper towels and put some weight on it. Let it rest for at least 20 minutes and then drain and chop them.
- Black pepper is absolutely optional. If you like extra spice to your food then the addition of black pepper is heavenly. Or else this recipe would still have that spicy tinge of taste to it.
- I used raw peanuts with skin for this recipe so as to reduce the sodium content of this recipe. You may use salted peanuts as well.
- I have provided step wise images in the post above for your reference.
Calories: 244kcal | Carbohydrates: 7g | Protein: 17g | Fat: 17g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 726mg | Potassium: 38mg | Fiber: 1g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg