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Kung Pao Tofu

October 2, 2009

Whenever I crave Chinese take out, I always revert back to this tried and true simple stir fry recipe. Tofu can be bland when you use it for cooking, but it is great for soaking up surrounding flavors, not to mention an excellent source of protein. Soaking the tofu in this flavorful marinade for an hour really helps kick up its neutral taste. This vegetarian take on the classic Kung Pao chicken is stir-fried instead of deep-fried, reducing the fat content. The traditional dish that most restaurants serve also contains a lot of unnecessary sodium and oil. Fortunately, this recipe relies on the marinade to spice up the dish. Feel free to adjust the seasonings to your taste. If you like it spicier, add more chili paste. Use whatever vegetables you have on hand. That’s the great thing about making stir-fry, you can mix and match different ingredients and aromatics based on your taste and what’s available.

Kung Pao Tofu

Servings: 4


  • 1 pkg. (14 ounces)  firm tofu drained and cut into 1-inch cubes
  • 1 small red bell pepper seeded
  • 1 small onion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup cooked edamame
  • 1 portobello mushroom, sliced
  • 1/2 cup roasted unsalted peanuts
  • 1/4 cup chicken broth
  • 2 1/2 tablespoons soy sauce
  • 2 tablespoon balsamic vinegar
  • 1/2 tablespoon sugar
  • 1 tablespoon cornstarch

1 Cut bell peppers, mushroom, onion into 1 inch pieces.
2 Combine sauce ingredients-chicken broth, soy sauce, balsamic, sugar, cornstarch and chili paste
3 Heat 2 tablespoons cooking oil in a wok over high heat. Add garlic, ginger,  and red pepper flakes cook until fragrant, about 10 seconds. Stir in veggies and tofu for 4 minutes. Add sauce; cook until sauce boils and thickens. Add peanuts and toss to mix.


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