Spicy Kung Pao Tofu Recipe

Name: Spicy Kung Pao Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable broth; 1 tablespoon soy sauce; 1 tablespoon rice wine or 1 tablespoon dry sherry; 2 teaspoons balsamic vinegar; 1 teaspoon cornstarch; ½ teaspoon sugar; 2 tablespoons sliced garlic; 2 tablespoons minced ginger; ¾ teaspoon red pepper flakes; 1 tablespoon canola oil; 1 red bell pepper, cut into 1-inch cubes; 1 yellow bell pepper, cut into 1-inch cubes; 1 green bell pepper, cut into 1-inch cubes; 14 ounces firm tofu, cut into 3/4 inch cubes; ¾ teaspoon salt; 1 tablespoon chopped roasted peanuts (optional)

Servings: persons

2 tablespoons vegetable broth
1 tablespoon soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
2 teaspoons balsamic vinegar
1 teaspoon cornstarch
½ teaspoon sugar
2 tablespoons sliced garlic
2 tablespoons minced ginger
¾ teaspoon red pepper flakes
1 tablespoon canola oil
1 red bell pepper, cut into 1-inch cubes
1 yellow bell pepper, cut into 1-inch cubes
1 green bell pepper, cut into 1-inch cubes
14 ounces firm tofu, cut into 3/4 inch cubes
¾ teaspoon salt
1 tablespoon chopped roasted peanuts (optional)

1
In a small bowl, combine first six ingredients.
2
In a large wok or skillet over medium-high heat, cook garlic, ginger and red pepper flakes in hot oil about 10 seconds.
3
Add bell peppers and stir-fry 1 minute, or until peppers begin to soften.
4
Add tofu and broth mixture.
5
Stir-fry 15 seconds.
6
Cover, reduce heat to low, and cook 2 minutes, or until tofu is heated through and sauce has thickened slightly.
7
Add salt and stir-fry 30 seconds.
8
Sprinkle with peanuts if desired.
9
Serve over rice.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable broth, 1 tablespoon soy sauce, 1 tablespoon rice wine or 1 tablespoon dry sherry, 2 teaspoons balsamic vinegar, and more.

Yes, Spicy Kung Pao Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Kung Pao Tofu

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