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Crispy pan-fried tofu cubes tossed in a bold, savory, and slightly spicy sauce with crunchy peanuts and vibrant bell peppers. A satisfying vegetarian take on the classic Chinese-American takeout favorite, ready in under 30 minutes.
Prepare the Tofu and Sauce
Pan-Fry the Tofu
Stir-Fry the Aromatics
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Crispy pan-fried tofu cubes tossed in a bold, savory, and slightly spicy sauce with crunchy peanuts and vibrant bell peppers. A satisfying vegetarian take on the classic Chinese-American takeout favorite, ready in under 30 minutes.
This chinese_american recipe takes 30 minutes to prepare and yields 4 servings. At 330.61 calories per serving with 16.41g of protein, it's a moderately challenging recipe perfect for lunch or dinner or main_dish.
Combine and Finish
Incorporate other vegetables like diced zucchini, sliced mushrooms, or water chestnuts. Add them along with the bell peppers.
For a nut-free alternative, simply omit the peanuts. You can add toasted sunflower or pumpkin seeds at the end for a similar crunch.
To make this recipe gluten-free, substitute the soy sauce with tamari and ensure your Shaoxing wine is gluten-free or use a dry sherry.
While this is a tofu recipe, the sauce and method work wonderfully with seitan, tempeh, or even rehydrated soy chunks (TVP).
Tofu is a complete protein, providing all the essential amino acids your body needs. It's a great option for muscle repair, growth, and overall body function, especially for those on vegetarian or vegan diets.
Soy products like tofu are rich in isoflavones, which are plant compounds that may have various health benefits, including supporting heart health and bone density.
This dish includes bell peppers, garlic, and ginger, which provide Vitamin C, antioxidants, and anti-inflammatory compounds that contribute to a healthy immune system.
A typical serving of this Kung Pao Tofu contains approximately 450-550 calories, depending on the amount of oil absorbed during frying. This estimate does not include rice.
Kung Pao Tofu can be a healthy dish. It's rich in plant-based protein from tofu and contains vitamins from bell peppers and ginger. However, it can be high in sodium from soy sauce and fat from the frying oil. To make it healthier, you can air-fry or bake the tofu instead of shallow-frying.
This dish is best served fresh to maintain the crispy texture of the tofu. If you need to prep ahead, you can chop the vegetables, mix the sauce, and fry the tofu. Store them separately and combine in the wok just before serving.
If you don't have Shaoxing wine, you can substitute it with dry sherry, Japanese mirin (which is sweeter, so you might reduce the sugar), or even vegetable broth for a non-alcoholic option.
The most common reasons for soggy tofu are not pressing it enough to remove water, overcrowding the pan while frying, or not having the oil hot enough. Ensure the tofu is very dry and the oil is shimmering before you add it.