|Nutritional Guidelines (per serving)|
|Servings: 3 portions (3 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 17g||62%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Although this traditional Chinese food dish is usually made with chicken, you can use tofu to create a very similar vegetarian and vegan version of traditional kung pao chicken using all the same Chinese ingredients and seasonings, including sesame oil, red pepper flakes, onion, lime and hot sauce. This vegetarian kung pao tofu recipe also calls for lots of healthy Chinese veggies including snow peas, bok choy, cabbage, and mushrooms.
Serve this Szechuan-style Chinese kung pao tofu recipe over rice.
- 3 tbsp. vegetable broth
- 1 tbsp. lime juice
- 2 tbsp. soy sauce (or tamari to keep it gluten-free)
- 1 pound firm or extra firm tofu (cut into bite-sized cubes)
- 1 tbsp. sesame oil + 2 tbsp.
- 1 onion (diced)
- 1 red bell pepper (diced)
- 1/4 tsp. red pepper flakes
- 1/2 cup sliced mushrooms
- 1 tbsp. fresh ginger (minced)
- 1 small bok choy (chopped)
- 1/4 cup vegetable broth
- 1/2 cup snow peas
- 1/2 small purple cabbage (sliced thin)
- 1 tbsp. fresh chopped parsley
- 1 tsp. hot sauce
- Salt and pepper (to taste)
Prepare your tofu. Like most vegetarian tofu recipes, this tofu recipe will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it.
Once your tofu is ready, combine the 3 tbsp. vegetable broth, lime juice, soy sauce, 1 tbsp. sesame oil and the tofu in a small bowl. Allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.
Pre-heat oven to 375 F. Grease a baking sheet or cover with foil and bake tofu for 15 minutes, turning once.
In a large skillet or wok over medium-high heat, saute the onion, bell pepper, red pepper flakes, mushrooms and ginger in 2 tbsp. sesame oil for 3 to 5 minutes, stirring frequently. Add bok choy and vegetable broth and cook for 3 to 5 more minutes. Add cabbage and snow peas.
Reduce heat to low and add tofu and remaining ingredients, cooking just until combined and heated through. Serve over rice.