Kung Pao Tofu

white rice served with glossy tofu, red peppers, onions, cashew nuts, in a sticky sauce and sesame seeds on top

This Kung Pao Tofu is a high-protein, plant-based twist on the Sichuan classic. Super crispy tofu gets tossed with vibrant bell peppers, toasted aromatics, and a silky, homemade kung pao sauce for a meal thats read in 30 minutes, nourishing, gluten-free and way better than anything you'd order from takeout!

Course Main Course

Cuisine American, Asian

Keyword better than takeout, dairy free, easy weeknight meal, gluten free, high protein, kung pao

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 228kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

16 oz high protein super firm tofu
1 tbsp arrowroot powder
5 garlic cloves minced
2" piece ginger minced
1 bunch green onions chopped (greens and whites divided)
½ red onion chopped
1 red bell pepper chopped
1 yellow bell pepper chopped
½ tsp crushed red pepper flakes
¼ cup coconut aminos or tamari
2 tbsp rice vinegar
3 tbsp maple syrup
1 tbsp chili garlic sauce
¼ cup water + 1 tbsp arrowroot powder
sea salt to taste
¼ cup roasted peanuts or cashews
1 tbsp toasted sesame seeds
jasmine rice for serving

Instructions

Heat a large nonstick or cast iron skillet over medium heat! Lightly coat with cooking oil for extra crispy tofu!
Break the tofu into bite sized chunks and place into a bowl. Lightly sprinkle with arrowroot powder and toss to coat. Transfer to the skillet and cook for 10-15 minutes, tossing occasionally until golden and crispy. Remove and set aside.
Add the garlic, ginger and whites of the green onion to the skillet over medium heat and sauté for 60 seconds until fragrant, adding a splash of water as needed to deglaze. Add in the onion and peppers and sauté for 3-4 minutes.
While veggies are cooking, mix the crushed red peppers, coconut aminos, rice vinegar, maple syrup, chili garlic sauce and water + arrowroot powder in a jar.
Return the tofu to the skillet with the veggies and pour in the sauce, stirring until it thickens and coats the tofu and veggies in a saucy glaze. Toss in the peanuts and green onions and stir to combine. Sprinkle with sesame seeds.

Nutrition