This vegetarian and vegna friendly Healthy Kung Pao Tofu is easy, good-for-you, and tastes better than take-out plus its ready in less time than it takes for delivery.
Crispy tofu is where it's at. Actually I never really thought I liked tofu until a friend made this salt and pepper tofu that was so incredibly crispy and flavorful, I became a tofu lover almost instantly. Since then I have been experimenting with all kinds of tofu dishes and this Kung Pao Tofu ranks up there as one of my all time favorites. It's packed with sweet and spicy flavors, tons of cripsy tofu, crunchy celery, and sweet bell peppers, it's a meal you can quickly fall in love with. Adjust the sauce to make it sweeter or spicier and add in your favorite veggies.
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Healthy Kung Pao Tofu
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- 20 oz. extra firm tofu, pressed and cubed
- 4 tsp sesame oil, divided
- 2 U garlic cloves, minced
- 1 tsp. ginger, minced
- 2 U celery ribs, chopped
- 1 U red pepper, chopped
- 2 tbsp low sodium soy sauce (or coconut aminos)
- 1.5 tbsp sriracha (adjust to taste)
- 1 tbsp honey (adjust to taste, maple syrup or brown sugar for vegan)
- 1/2 tsp pepper
- 1/4 cup peanuts, chopped
- 2 U green onions, chopped
Add half of the sesame oil to the pan. Add the tofu, garlic, and ginger. Cook for 3-4 minutes and flip over. Cooker an additional 4-5 minutes until crispy. Remove and set aside.
Add the remaining sesame oil to the pan. Add the celery and red pepper. Cook for 5-7 minutes until tender crisp.
Meanwhile stir together the soy sauce, Sriracha, honey, and pepper.
Add the tofu back to the pan and add the stir fry sauce and peanuts. Cook for 1-2 minutes so the sauce thickens. Remove from heat and let rest for 2-3 minutes so sauce can further thicken. Top with green onions.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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