Kung Pao Tofu Stir-Fry

In this vegan dish, tofu is marinated, baked, then stir-fried with green bell pepper, zucchini, and mushrooms in a spicy Kung Pao sauce.

• Preparation Time: 35 mins
• Cooking Time: 46 mins
• Total Time: 1 hr 21 mins
• Calories: 213 Calories

Ingredients

• 1 tablespoon canola oil
• 3 tablespoons rice wine vinegar
• 6 small mushrooms, chopped
• 1 yellow onion, sliced
• 1 large green bell pepper, cut into chunks
• 1 (16 ounce) package firm tofu, cut into 3 slices
• 1 cup low-sodium soy sauce, divided
• 1 (1 inch) piece ginger, finely grated
• 2 small zucchini, chopped
• 1 tablespoon Asian hot-chile sauce
• 2 tablespoons crushed roasted peanuts

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

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 3

Mix 1/2 cup soy sauce and ginger in a large dish. Add tofu slices and let marinate, about 15 minutes.

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 1/2 cup soy sauce, rice wine vinegar, and chile 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 peanuts.