Chinese Kung Pao Tofu


Chinese Kung Lao Tofu

Cook Time: 15 minutes

Total Time: 60 minutes

Yield: 3 Servings

Serving Size: 1

Calories: 355
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)
  • Marinade
  • 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
  • Stir Fry
  • 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


  1. Gather the tofu and marinade ingredients
  2. Make the marinade: Combine vegetable broth, lime juice, soy sauce, and sesame oil in a bowl
  3. Add the tofu and allow tofu to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.
  4. Preheat oven to 375. Grease a baking sheet or cover with aluminum foil.
  5. Bake the tofu for 15 minutes, turning once, set aside.
  6. 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.
  7. Reduce heat to low and add the tofu and the remaining ingredients. Cook until combined and heated through.