Chinese Kung Pao Tofu
Chinese Kung Lao Tofu
Fat: 22 grams (Saturated Fat: 3 grams)
Carbohydrates: 26 grams
Fiber: 9 grams
Protein: 22 grams
Allergens: Soy, gluten
- 1 pound firm or extra firm tofu (pressed and cut into bite-sized cubes)
- 3 tbsp. vegetable broth
- 1 tbsp. freshly squeezed lime juice
- 2 tbsp. soy sauce (or tamari to keep it gluten-free)
- 1 tbsp. sesame oil
- 2 tbsp. sesame oil
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- ¼ tsp. red pepper flakes
- ½ cup sliced mushrooms
- 1 tbsp. minced fresh ginger
- 1 small bok choy (chopped)
- ¼ cup vegetable broth
- ½ cup snow peas
- ½ small purple cabbage (thinly sliced)
- 1 tbsp. chopped fresh parsley
- 1 tsp. hot sauce
- Salt and pepper to taste
- Gather the tofu and marinade ingredients
- Make the marinade: Combine vegetable broth, lime juice, soy sauce, and sesame oil in a bowl
- Add the tofu and allow tofu to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.
- Preheat oven to 375. Grease a baking sheet or cover with aluminum foil.
- Bake the tofu for 15 minutes, turning once, set aside.
- In a large skillet or wok, heat the sesame oil over medium-high heat. Add the onion, bell pepper, red pepper flakes, mushrooms, and ginger and sauté for 3-5 minutes, stirring frequently. Add bok choy and vegetable broth and cook for another 3-5 minutes. Add cabbage and snow peas.
- Reduce heat to low and add the tofu and the remaining ingredients. Cook until combined and heated through.