Description
This Kung Pao Tofu is a crispy, spicy, flavour packed 30 minute recipe with 28 grams of protein per serving.
Ingredients
- 2 1/2 tbsp avocado oil (can sub vegetable oil)
- 1 block extra firm tofu, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/2 red pepper, chopped
Sauce
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar (or Chinese vinegar)
- 1 tbsp hoisin sauce
- 1 tsp coconut sugar
- 2 tsp sambal oelek chilli paste
Other
- Crushed peanuts to top
- Cilantro to top
- Jasmine rice to serve with
Instructions
- Heat 2 tbsp of avocado oil in a large skillet on medium-high heat then add the tofu. Let cook on each side for 2-3 minutes until brown and crispy. (don’t skip this step! We want crispy tofu on every side!)
- Push the tofu off to the side of the pan then add the remaining 1/2 tbsp of avocado oil, onion, garlic and pepper. Let the veggies cook for 2-3 minutes, then mix the tofu back in.
- Reduce the heat to medium-low and pour the sauce into the pan, mixing everything together. Taste and adjust seasoning if needed.
- Serve over rice and top with crushed peanuts and cilantro.
Notes
Use firm or extra firm tofu for the crispiest texture.
Press tofu well before cooking.
Do not overcrowd the pan when frying.
Let the sauce thicken slightly.
Add vegetables if you want to bulk up the meal.
Serve immediately for the best texture.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 400
- Sugar: 18g
- Fat: 22g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g
