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Kung Pao Tofu

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Kung Pao Tofu
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Meal Type Dinner, Lunch, Snacks
Main Ingredient Tofu, Veggies
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings-- 1 cup each
Ingredients
Meal Type Dinner, Lunch, Snacks
Main Ingredient Tofu, Veggies
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings-- 1 cup each
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Pat tofu dry and cut into ½-inch cubes. Combine with ¼ teaspoon five-spice powder in a medium bowl.
  2. Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
  3. Meanwhile, whisk water, oyster sauce, cornstarch and the remaining ¼ teaspoon five-spice powder in a small bowl.
  4. Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil (if using).
Recipe Notes

200 Calorie Snack

1 cup of Kung Pao Tofu

400 Calorie Meal

One serving with ½ cup fat free cottage cheese and 1 cup of fresh pineapples or any fruit from the 100 calorie list, and 4 almonds.

500 Calorie Meal

One serving with ½ cup fat free cottage cheese and 1 cup of fresh pineapples or any fruit from the 100-calorie list, 14 almonds or 7 walnut halves (can add to salad) and 100 calorie salad.

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