Vegan Chinese Kung Pao Tofu

Name: Vegan Chinese Kung Pao Tofu
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 3 servings
Cuisine: Chinese,Asian
Ingredients: 1 pound firm or extra firm tofu (pressed and cut into bite-sized cubes); 3 tablespoons vegetable broth; 1 tablespoon freshly squeezed lime juice; 2 tablespoons soy sauce (or tamari to keep it gluten-free); 1 tablespoon sesame oil; 2 tablespoons sesame oil; 1 medium onion (diced); 1 red bell pepper (diced); 1/4 teaspoon red pepper flakes; 1/2 cup sliced mushrooms; 1 tablespoon minced fresh ginger; 1 small bok choy (chopped); 1/4 cup vegetable broth; 1/2 cup snow peas; 1/2 small purple cabbage (sliced thin); 1 tablespoon chopped fresh parsley; 1 teaspoon hot sauce; Salt and pepper to taste

A vegetarian and vegan Szechuan-style dish, this tofu preparation offers a delightful twist on traditional kung pao.

⭐ 3.8 (46 reviews) Prep: 45 minCook: 15 minTotal: 60 minYields: 3 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Chinese Asian

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Instructions

Preheat the oven to 375 F and prepare a baking sheet.
Combine vegetable broth, lime juice, soy sauce, and sesame oil for the marinade; add tofu and marinate for at least 30 minutes.
Bake the marinated tofu for 15 minutes, flipping once, then set aside.
Heat sesame oil in a large skillet or wok over medium-high heat.
Add onion, bell pepper, red pepper flakes, mushrooms, and ginger, then sauté for 3 to 5 minutes.
Stir in bok choy and vegetable broth, cooking for another 3 to 5 minutes.
Add cabbage and snow peas.
Reduce heat to low, then incorporate the baked tofu and any remaining ingredients.
Cook briefly until everything is combined and heated through.

Nutritional Info (per serving)

Calories: 355 kcal

Carbohydrate: 26 g

Cholesterol: 0 mg

Fiber: 9 g

Protein: 22 g

Saturated Fat: 3 g

Sodium: 577 mg

Sugar: 13 g

Fat: 22 g

Unsaturated Fat: 0 g