cancer kicking superwoman next to assortment of healthy foods
cancer kicking superwoman next to assortment of healthy foods

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Kung Pao Wow tofu

Recipe by Dr. Kristi Funk
5.0 from 3 votes
Course: DinnerCuisine: ChineseDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Elevate your stir fry game with this dish that has a Chinese flair. It is delicious served with rice, and you can add whatever vegetables you’d like. We’ve made it with broccoli, and bok choy, but are staying a little more traditional on this recipe. Have fun with it and pull out the chop sticks!

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Ingredients

  • 2 C Uncooked rice

  • 1 Medium Onion cut into 1 inch pieces

  • 3 C Sliced mushrooms

  • 3 Medium Multicolor bell peppers

  • 1 14 oz Block Extra form tofu

  • 1/2 C Unsalted peanuts

  • 1/2 C Green onions cut into 1/2 in sized pieces.

  • 4-5 Dried red chilis. you can keep these whole for less spice or cut them in half for more as the seeds and heat are released The first time you make it, you might want to use half as many if you’re not a heat lover.

  • Spritz Spray Oil (for tofu)

  • Sauce
  • 5 T Soy sauce or if tamari if gf

  • 1 1/2 T Rice vinegar

  • 2 T Hoisin sauce

  • 1 1/2 T Maple syrup (you can also use 4 teaspoons of monk fruit sweetener in lieu of maple syrup)

  • 2 t Sesame oil

  • 2 T Corn starch, or double the arrowroot. You should combine with 6 T of water, before adding to the sauce .

Instructions

  • Press, your tofu in a tofu press, or between some dish towels with a something weighted on it. If you bought the extra, extra firm tofu, you will not need to press for long. Other tofu will need to press for 15 to 20 minutes and you may need to change the towel. It comes out a lot better if you get the liquid out of it. start the step 15 minutes before you start cooking so you don’t end up pulling it out of the draining process early and having soggy tofu.
  • Preheat your oven to 375°
  • Cook your rice according to the directions on the package. You may want to start this earlier if you’re using the type of rice that takes a long time to cook.
  • Once drained cut the tofu into chunks, and add to a parchment lined sheets. Place in the oven for about 15 minutes. Monitor it after 10 minutes. It should be slightly browned and firm on the outside. You can also do this in the air fryer. It comes out great in there.
  • Put a little broth on a wok or a large pan. Wait until it starts sizzling and add the onion chunks and mushrooms. Stir fry, adding a tiny bit of broth at a time so it doesn’t cover the bottom of the pan, but allows the onions to start to soften and brown a tiny bit. This should take about 5 minutes.
  • Add the peppers and continue to stir fry with the broth for another few minutes.
  • Add the green onions and dried chilis and stir fry for a minute or so.
  • Combine all of the ingredients to the sauce, including the 1 tablespoon of cornstarch that has been whisked with some water, and made smooth. add this to the stir fry and gently start mixing it in so it coats of the veggies. Toss around on medium heat for a couple mins
  • Add the peanuts and tofu, and toss around until they are coated as well.
  • Serve very hot over rice.

Notes

  • All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
5 6 votes
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⟳ Dinner, 60-90 Mins, Chinese, Cook Live Recipes, ⭥Medium
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