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overhead close-up image of kung pao tofu in a pan

One-Pan Kung Pao Tofu

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Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings4 servings

Ingredients

For the tofu:

  • 14 ounces extra firm tofu, cut into cubes
  • 2 tablespoons cornstarch
  • 2 tablespoons sesame oil or avocado oil

For the veggies:

  • 3 garlic cloves, minced
  • 2-inch piece ginger, grated
  • 3 scallions, sliced (white and green parts separated)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup raw unsalted cashews or peanuts

For the sauce:

  • 1/4 cup vegetable broth
  • 3 tablespoons soy sauce, use Tamari for gluten-free
  • 1 tablespoon rice vinegar, or white wine vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons corn starch
  • 1 teaspoon sriracha
  • 1 teaspoon sesame oil

Method

  • Place cubed tofu in a bowl with cornstarch and toss to evenly coat.
    Kung-Pao-Tofu-Step-1
  • Heat sesame oil in a large pan over medium-high heat, then fry tofu in a single layer for 2-3 minutes per side or until golden brown. Remove cooked tofu and set aside.
    Kung-Pao-Tofu-Step-2
  • Add garlic, ginger, and white parts of scallions to pan and cook for 2-3 minutes or until fragrant.
    Kung-Pao-Tofu-Step-3
  • Add in red and green bell peppers, sauté for 2-3 minutes then place tofu back into pan along with green parts of scallions and cashews or peanuts.
    Kung-Pao-Tofu-Step-4
  • Whisk together all sauce ingredients in a bowl, then pour into pan and reduce heat to a simmer. Simmer until sauce has thickened then serve over rice.

Nutrition

Calories: 300kcal

Keywords

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