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April 25, 2012

Kung Pao Tofu

  • This traditionally spicy dish can be toned down by omitting the cayenne pepper. Michelle Riley/HSUS

Serves 5

4 cups (900g) prepared sticky rice
2 tablespoons sesame oil
1 small onion, diced
5 ribs of celery, diced
8 ounces (225g) ready-to-serve teriyaki tofu, diced medium
1/4 cup (60g) peanut butter
1/3 cup (75g) soy sauce
1 teaspoon garlic, minced or powdered
1/8 teaspoon cayenne pepper
1 1/4 (285ml) cups cold water
2 tablespoons cornstarch
1 cup (225g) roasted peanuts, salted or unsalted, for garnish
1/2 cup (115g) chopped green onions for garnish

In a 3-quart (6lb) saucepan, sauté the onions and celery in the sesame oil until tender.

Add the tofu, nut butter, soy sauce, garlic, and cayenne pepper. Stir well.

In a small bowl, whisk together the cornstarch and water, and add to the saucepan.

Over medium heat, cook the tofu-and-sauce combination until hot and thickened, stirring frequently.

Serve over a bed of rice. Garnish with peanuts and green onions.

Options

Add grated ginger.
Add diced peppers or chopped broccoli.
Fry tofu first in 1/4 cup (60ml) oil.
Use less soy sauce to cut down on sodium.
Reduce or eliminate the cayenne pepper to decrease the heat.

Recipe adapted from Vegan Family Cookbook by Brian P. McCarthy.

Nutrition

All figures are per serving (assumes five servings).

Calories: 487
Fat: 27 g
Carbs: 34 g
Fiber: 6 g
Protein 16 g
Sodium: 757 mg

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