Kung Pao Tofu

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    The first time I tasted Tofu in India, I hated it. I couldn’t even eat a piece, it had a peculiar smell and taste which was really repulsive. But my opinion about Tofu changed when I moved to US. There were different varieties of Tofu available here and since it’s so nutritious, one day I decided to try the “extra firm” tofu and to my surprise I liked it. It tasted good and had no smell.

    Tofu is one thing which is always on the menu in every restaurant in US if you ask for vegetarian option. Sometimes I feel they think vegetarian = tofu. Anyway there’s one particular tofu recipe which my husband really likes and it is the Kung Pao Tofu. We always order it whenever we visit Asain restaurants. The dish consists of tofu, sauteed garlic, soy sauce, onions, bell pepper and is topped with roasted peanuts.

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    I’m sharing my version of this dish. It’s a simple recipe and is also healthy and tasty at the same time.

    The Kung pao tofu tastes best with white or brown jasmine rice. You can also have it with noodles.

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    Method

    Take 1 tbsp of corn starch and 1 tbsp of sugar in a bowl. Add 3 tbsp of water to make a paste. Make sure that the corn starch dissolves properly. Set aside.

    Cut the tofu into small cubes, set aside.

    1. Put a tsp of oil in a pan and roast the peanuts till light brown in color. Set aside. You can skip this step if using roasted peanuts.

    2. To marinate, take the tofu in a bowl and add 1 tbsp soy sauce, 1 tbsp hoisin sauce and 1/2 tsp of salt into it.

    3. Mix everything together so that all the tofu is well coated by the sauce. Let it rest for 15 minutes.

    Kung-Pao-Tofu-Recipe-Step-1-notitle-cwm4. Put 2 tbsp of oil in a pan, keep the flame on high. Once the oil is hot, add the chopped ginger and garlic to it. Saute for 1 minute.

    5. Then add the chopped onions, green bell pepper and half of the spring onions. We will use the remaining spring onions to garnish the dish. Saute for 1-2 minutes. The pan should be on medium high-high heat constantly. The onions and bell pepper should not become soft, they should remain crunchy.

    6. Add the marinated tofu and chilli flakes, mix.

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    7. Add 1/2 cup of water in the pan. Also add the remaining soy sauce and salt to taste.

    8. Stir the corn starch-sugar mixture and add to the pan. This will thicken the sauce which will coat the tofu.

    9. Add the roasted peanuts and lemon juice, give it a toss.

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    10. Switch off the flame and garnish with the remaining spring onions.

    11. Serve hot with white or brown jasmine rice.

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    Kung Pao Tofu

    Kung Pao Tofu sauteed with garlic and peanuts. Great with noodles or rice!
    Course Vegetarian
    Cuisine Asian
    Servings: 2
    Calories: 410 kcal
    Author: Manali
    5 from 1 vote
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    Ingredients

    • 225 gram extra firm tofu, cut into small cubes
    • ¼ cup raw peanuts
    • 2 tbsp + 1 tsp soy sauce
    • 1 tbsp hoisin sauce
    • cup scallions, finely chopped [also known as green onions or spring onions]
    • 3 garlic cloves, finely chopped
    • 1 tsp ginger, finely chopped
    • 1 small onion, diced
    • 1 green bell pepper, diced
    • ½ tsp red chili flakes
    • 1 tbsp sugar
    • 1 tbsp corn starch
    • 1 tsp lemon juice
    • ½ cup + 3 tbsp water
    • salt, to taste
    • 2 tbsp + 1 tsp oil

    Instructions

    1. Take 1 tbsp of corn starch and 1 tbsp of sugar in a bowl. Add 3 tbsp of water to make a paste. Make sure that the corn starch dissolves properly. Set aside.
    2. Cut the tofu into small cubes, set aside.
    3. Put a tsp of oil in a pan and roast the peanuts till light brown in color. Set aside. You can skip this step if using roasted peanuts.
    4. To marinate, take the tofu in a bowl and add 1 tbsp soy sauce, 1 tbsp hoisin sauce and 1/2 tsp of salt into it.
    5. Mix everything together so that all the tofu is well coated by the sauce. Let it rest for 15 minutes.
    6. Put 2 tbsp of oil in a pan, keep the flame on high. Once the oil is hot, add the chopped ginger and garlic to it. Saute for 30 seconds.
    7. Add the chopped onions, green bell pepper and half of spring onions. Saute for 1-2 minutes. Keep the heat on high.
    8. Add the marinated tofu and chilli flakes, mix.
    9. Add 1/2 cup of water in the pan. Also add the remaining soy sauce and salt to taste.
    10. Stir the corn starch -sugar mixture and add to the sauce.
    11. Add the roasted peanuts and lemon juice.
    12. Switch off the flame and garnish with the remaining spring onions.
    13. Serve hot with rice or noodles.
    Nutrition Facts
    Kung Pao Tofu
    Amount Per Serving
    Calories 410 Calories from Fat 225
    % Daily Value*
    Total Fat 25g 38%
    Saturated Fat 2g 10%
    Sodium 1231mg 51%
    Potassium 641mg 18%
    Total Carbohydrates 31g 10%
    Dietary Fiber 5g 20%
    Sugars 14g
    Protein 17g 34%
    Vitamin A 14%
    Vitamin C 73.4%
    Calcium 10.5%
    Iron 18.3%
    * Percent Daily Values are based on a 2000 calorie diet.

    * In stead of red chili flakes, use dry whole red chilies (1-2) if available. I didn’t have the whole red chilies while I was making this and hence had to use the flakes.

    * Be careful with the salt in this recipe. The soy sauce and hoisin sauce already have salt in them.

    * Use 1/2 bell pepper if  using one of those big bell peppers which we get in US.

     

    Kung Pao Tofu

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