I’ve made this recipe twice, and it’s delicious, but my tofu always gets stuck in the pan and I have to scrape it to flip it. . Leftovers keep very well in the fridge and can be reheated the next day. I am totally new to cooking and wanted to try out something I’ve never tried. Thank you. Kung Pao Tofu, a lighter (and vegetarian) take on one of my favorite Chinese takeout dishes! Then, cut the tofu into cubes and add to a wok on medium heat. Fry the tofu for 8-10 minutes, flipping every minute or so to brown all sides. A meat-eater was loving it and had no idea he was eating tofu. The sauce is so simple yet really tasty – I love it! It’s also great for baking and grilling. I’ll make this again and play around w/veggies on hand. Carefully add the tofu (the oil may splatter). It’s so good! Tofu is so versatile because it takes on the flavor of whatever sauce it’s cooked in. I am a serious Skinnytaste follower and this has to be one of my all-time favorites! Please do us a favor and rate the recipe as well as this really helps us! Cook, stirring often, to combine, for 2 to 4 minutes until thickened. Transfer to cutting board, flip on its side and slice in half lengthwise. Thanks! . It’s also very loose. I love your recipes and recently switched to 90% plant based so so happy to see this recipe of yours to try. In a medium bowl, combine remaining 1/4 cup soy sauce, 1/2 cup water, remaining 1 tablespoon cornstarch, vinegar, sherry, brown sugar and Sambal (use 3 teaspoons if you like it really spicy*). On the second attempt I subbed out 1/2tsp xanthan gum for the 1 tbs cornstarch and it tasted a lot better with the same consistency (and marginally fewer calories). Thank you, Gina! We promise; the deliciousness is going to sweep you off your feet. Heat canola oil in a large nonstick skillet over medium-high heat. I really enjoyed this recipe! I love this!! I freeze meals. This easy, high-protein meal is ready in 40 minutes and perfect for weeknight dinners. Made this for dinner and it was such a hit. Followed the recipe exactly. 14-ounce package extra firm tofu, drained, plus 2 tablespoons reduced sodium or gluten-free soy sauce*. Could I use sriracha? Tofu is excellent in Chinese stir fries, and kung pao sauce is perfect for tofu. We served this over cauliflower rice for a no point bulker. Yes, definitely pressed tofu is much easier to handle in a recipe, so it’s a very worthwhile. This is a really versatile recipe. What a great recipe. It looks really impressive but it’s super simple and ready in around 40 minutes, so it’s perfect for a weeknight dinner. Let us know in the comments and please do rate the recipe as well. The only thing better than eating one of your favorite Chinese meals is eating a healthier version so you can enjoy it more often! So for the sauce do you just mix together the Rice Vinegar, Soy Sauce, Hoisin Sauce, Maple Syrup and Cornstarch? That I have. ★☆ We added a package of pea pods to amp up the veggies and make sure there was a veggie his little brother would like. Could easily swap out the tofu for another protein. This was great! Pretty tasty recipe, so good I made it twice. It’s important to drain excess water out of the tofu. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' Just put it between some paper towels or tea towels and press to release the water. Transfer to a plate. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Thanks for this great recipe Alison. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes. The spice was just right with the two tsp of Sambal. I had to just use the soy sauce for the remaining tofu. To the pan add sesame oil and dried chilies and fry for 2 minutes. I brought this to a Chinese New Year’s party and everyone loved it. Use whatever veggies you have on hand. Kung pao sauce is a brown, spicy, salty, and slightly sweet sauce. xo, Oh wow this is just SOOO delicious!!!! I’ve been looking for a good asian tofu recipe for a while, this looks amazing! This was great – the first time we made it my husband cut the tofu into perfect cubes, picked up the whole mass to put into the frying pan, and much of it fell on the floor. Add remaining teaspoon of sesame oil to the pan then the add ginger, garlic and scallion whites. This kung pao tofu is chock full of veggies, has minimal ingredients, but it’s full. Kung pao tofu is a dish that can be super spicy or just mildly spicy. I will make this again and again! Do you know why this happened for the next time I make? Thanks so much!! Place in a medium size shallow container so the cubes can lay in an even layer. This dish is going into our families rotation. Made this tonight. Hi Suzie! What could I use in place of the Sambal Oelek? OMGGGGGG!!!!! I recommend using 2-3 teaspoons depending on your preference for spice. About Me →, This post may contain affiliate links. I haven’t made this yet (obviously since it was just posted), but I almost jumped for joy when I saw it. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. My husband and I both thoroughly enjoyed; such a nice crispy texture to the tofu. I wasn’t brave enough for 3.. lol. A tofu press is a great thing to have especially if you’re a fan of tofu recipes in general!

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