Healthy Kung Pao Tofu

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A little bit sweet, a little bit spicy, this Kung Pao recipe is made with crispy tofu, dried red chilies, simple veggies, Sichuan peppercorns, and of course, peanuts. It’s the ultimate Chinese takeout meal made right at home in 15 mins!

Healthy Kung Pao Tofu

Front Range Fed

Kung Pao Tofu  Key Ingredients

Drain the tofu and press onto paper towels to get the tofu as dry as possible. 

Step 1

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Chop the tofu into cubes and place in a large bowl. 

Step 2

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Toss the tofu with some soy sauce, then add cornstarch and toss to coat. This will help the tofo crisp up when fried.

Step 3

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Pan fry the tofu in a bit of oil, making sure to cook it evenly on all sides. Transfer the tofu to a plate and set aside while you cook the veggies.

Step 4

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Add the vegetables to the same pan you used for the tofu and saute until the veggies soften slightly.

Step 5

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Add the tofu back to the pan and stir to combine. Add the Kung Pao sauce (get the recipe at the link below!) and stir to combine.

Step 6

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Top the dish with scallions and peanuts and serve immediately.

Step 7

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Using a mortar and pestle can help grind the spices to a pulp, making them easier to incorporate into the sauce.

Pro Tip

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