Kung Pao Tofu
This kung pao tofu recipe is bursting with texture and rich, spicy-sweet flavor. It’s a quick and easy dish that satisfies takeout cravings at home. Serve it with your favorite rice or noodles.
Servings: 4
Equipment
Instructions
- Combine soy sauce, lemon juice and honey in a cup. Whisk to combine and set aside.
- Press tofu to remove excess of water then cut in cubes. Place in a bowl which has a cover. Pour marinate in the bowl and cover. Gently turn the bowl upside down and back again. Make sure all tofu cubes are coated. Marinate for about 20 minutes.
- Heat a nonstick wok or skillet with 2 tablespoons of the olive oil over medium heat. Remove tofu carefully from sauce then fry until crispy on each side. Don't throw away the sauce. Place tofu on a plate and set aside.
- Heat the rest of oil in another nonstick pot or skillet over a medium heat. Stir fry onion, ginger and garlic until they begin to soften. Add bell peppers and cook until half soft.
- Turn heat to low-medium and add broccoli, green onion and cashew nuts.
- Stir fry for about 1 minute then add tofu and kung pao sauce. Combine all together.
- Bring to simmer until the sauce has thickened.
- Remove and serve immediately with rice.
Notes
Press the tofu well: Removing excess moisture helps it crisp up better in the pan.
Marinate ahead: Letting the tofu sit longer in the sauce boosts the flavor.
Stir gently: Tofu can break apart easily, so turn with care when mixing it in.
Marinate ahead: Letting the tofu sit longer in the sauce boosts the flavor.
Stir gently: Tofu can break apart easily, so turn with care when mixing it in.
Nutrition
Calories: 276kcal | Carbohydrates: 23g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 1639mg | Potassium: 482mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1315IU | Vitamin C: 97mg | Calcium: 52mg | Iron: 3mg
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