Kung Pao Tofu
Calories 555 (33% from fat)
Fat 20 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 1072 mg.
Carb. 73 gram
Fiber 5 gram
Sugar 16 gram
Sugar Alcohol 0 gram
Protein 19 gram
Ingredients
1 (14-ounce) package extra-firm tofu
1/4 cup reduced sodium soy sauce
2 Tbsp. Splenda brown sugar blend
2 Tbsp. hoisin sauce
2 Tbsp. rice wine
2 Tbsp rice vinegar
2 tsp. toasted sesame oil
1/2 tsp. white pepper
3 garlic cloves (3 tsp.), minced
1 Tbsp. fresh ginger, peeled and finely grated
2 tsp. cornstarch (for the sauce)
1/3 cup water
1/2 tsp. salt
1/4 cup cornstarch (for the tofu)
3 cups brown rice, cooked according to package directions
(We used 2 Uncle Ben's Ready Rice Brown Basmati Pouches.)
1 Tbsp. olive oil
2 red bell peppers, chopped
1 1/2 cups of celery, chopped
4 scallions, cut into 1-inch chunks
1 small jalapeno, finely diced (optional)
1/3 cup roasted peanuts
1/4 cup cilantro leaves and tender stems, roughly chopped
Spice up your weeknight dinner with this lighter Kung Pao Tofu! Crispy golden tofu cubes tossed in a savory-sweet sauce with crunchy veggies and roasted peanuts. All the bold flavors of your favorite takeout but with fewer calories and more nutrition.
1. Drain the tofu, wrap it in a clean towel, set it on a plate and put a cast iron skillet or other heavy object on top. Let it press for at least 10 minutes, up to an hour.
2. Prepare the sauce. In a medium bowl, whisk together the following eleven ingredients: soy sauce, brown sugar, hoisin sauce, rice wine, rice vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons of cornstarch and 1/3 cup of water. Once combined, set aside.
3. After pressing the tofu, cut it into 3/4-inch cubes. This includes cutting the block in half, so you will have about 40 cubes.
4. Put the tofu in a medium bowl, sprinkle with salt, and then coat with 1/4 cup of cornstarch.
5. Cook rice according to package instructions. To save time, we used Uncle Ben's Ready Rice pouches. You heat them in the microwave for 90 seconds, and they're ready. Once the rice is cooked, cover it and set it aside.
6. Prep the red bell pepper, celery, scallions, jalapeno and cilantro. Set them aside.
7. Heat a large skillet over medium-high heat. Add the olive oil and then the tofu cubes. Cook until one side is golden brown and crisp, about 3 minutes. Flip and cook on the other side for three more minutes until the tofu is golden brown and crisp. Transfer the cooked tofu to a plate.
8. Keep the pan on medium-high and add the red bell pepper, celery, scallions and jalapeno. Cook, stirring constantly, until the red pepper starts to soften and the vegetables char, about 4 minutes.
9. Put the tofu back in the pan with the vegetables and pour the sauce over everything. Stir to coat and keep stirring until the sauce simmers and thickens, about 2 minutes.
10. Stir in the peanuts and cilantro. Once it's combined, set it aside.
11. Put a serving of brown rice (2/3 cup) on the plate and top with a serving of Kung Pao Tofu (1/4 of what you cooked).
Yield: 4 Servings
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 3 minutes.
