KUNG PAO TOFU STIR-FRY
Ingredient:
- 200g firm tofu, cut into 3 slices
- 2 tablespoon low-sodium soy sauce, divided
- ¼ ginger, finely grated
- 1 teaspoon olive oil
- 1 yellow onion, sliced
- 100g green bell pepper, cut into chunks
- 50g small zucchini, chopped
- 100g small mushrooms, chopped
- ½ teaspoon vinegar
- 1 teaspoon Asian hot-chile sauce
- 1 teaspoon crushed roasted almonds
Instructions:
Step 1
Lay tofu slices on a paper towel-lined plate and cover with more paper towels. Put a heavy object on top to press out excess water, about 15 minutes; drain and discard the accumulated liquid.
Step 2
Mix soy sauce and ginger in a large dish. Add tofu slices and let marinate, about 15 minutes.
Step 3
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 4
Flip tofu slices and let marinate on second side, about 15 minutes more. Remove tofu from marinade and place on prepared baking sheet.
Step 5
Bake in the preheated oven until dry, flipping once halfway through, about 40 minutes. Cut into smaller pieces.
Step 6
Heat oil in a wok or large skillet over medium-high heat. Add onion and green bell pepper; cook until onion is slightly translucent, 3 to 5 minutes. Add zucchini and mushrooms; cook and stir until lightly browned, 2 to 3 minutes. Stir in baked tofu.
Step 7
Mix remaining soy sauce, rice wine vinegar, and chilli sauce in a small bowl. Pour into the wok and stir until onion and tofu mixture is well-coated, about 1 minute. Garnish with roasted almonds.
Nutrition Facts:
- Calories: 378.1 Cal
- Protein: 26.3g
- Carbs: 27.6g
- Fat: 20.8g