4 stars with the substitution. In a medium bowl, combine remaining 1/4 cup soy sauce, 1/2 cup water, remaining 1 tablespoon cornstarch, vinegar, sherry, brown sugar and Sambal (use 3 teaspoons if you like it really spicy*). I subbed sherry for Chinese vinegar and Sambal Oelek for whole chilies (which I find annoying when trying to eat around them anyway). Kung pao sauce is a brown, spicy, salty, and slightly sweet sauce. I love Chinese takeout, but I don’t love all the extra calories. Updated Aug 15, 2019 / Published: Aug 2, 2018 / This post may contain affiliate links. The 6 seems high for just tofu and marinade but I’m not sure. *Nutritional information is for 1 serve of 4 without rice. I’m not a fan of tofu so going to try with chicken. I have loved every recipe so far and am so excited to cook Chinese food! Pretty tasty recipe, so good I made it twice. Either use a tofu press or place the tofu on a plate, with another plate … . Haha, that’s awesome! It looks really impressive but it’s super simple and ready in around 40 minutes, so it’s perfect for a weeknight dinner. A tofu press is a great thing to have especially if you’re a fan of tofu recipes in general! I’ll make this again and play around w/veggies on hand. flavor. I really enjoyed this recipe! xo, Oh wow this is just SOOO delicious!!!! Yes, definitely pressed tofu is much easier to handle in a recipe, so it’s a very worthwhile. Please read my disclosure policy. Oh my word, that is the best praise! . The ingredients for this kung pao sauce are soy sauce, rice vinegar, sherry, brown sugar, and sambal oelek. Definitely recommend having everything chopped and sauce mixed prior to starting the cooking. I’ve made this recipe twice, and it’s delicious, but my tofu always gets stuck in the pan and I have to scrape it to flip it. Husband loved it! The sauce is so simple yet really tasty – I love it! Really good, thank you. I subbed broccoli for zucchini as we eat a TON of zucchini and wanted something different. 1 and 1/2 cups of the Kung pao tofu and 1/2 cup rice would be a portion and it will cost you 9 points. ¼ cup plus 2 tablespoons reduced sodium or gluten-free soy sauce Thank you for the tofu recipe! I was a little worried at first since the vinager had such a strong smell but the tofu absorb it well. *You can remove the whole chilies before serving if you want to avoid a very spicy surprise while eating this meal. I freeze meals. Thanks for the share! I can’t wait to try this recipe! If you like eating whole spicy chilies then leave them in. ★☆. The sauce was delightful with the right amount of spice. Either use a tofu press or place the tofu on a plate, with another plate on top of it and then place something heavy on top, like a heavy pot. ★☆ I think I let my tofu sit in the marinade too long. We dusted it off and ate it anyway! It’s important to drain excess water out of the tofu. The calories don’t include the rice as it is not listed in the ingredients. Comment Policy: Your feedback is really appreciated! When the tofu is pressed, slice it into cubes and then add to a frying pan with the sesame oil and fry, gently turning over the tofu until it’s nicely browned. This is an easy and yummy recipe. Could sub lots of different veggies (though I loved these ones) and could sub shrimp or chicken for the tofu (but we LOVED the tofu). Thanks! Cannot recommend this enough!!! Second time I air fried the tofu and it was perfect! Less messy too. Add in the tofu and pour over the sauce and stir fry until the sauce has thickened. Made this tonight. , Loved this recipe! And get the cubes in to stir-fry until tofu becomes gold … Add the scallions to the hot pan and fry for 1 to 2 minutes, until browned. . It’s an easy stir fry that would be perfect for a busy weeknight. This popular red condiment consists of red chili peppers, vinegar, and salt. Of course, you can add rice but count extra points. Pressing the tofu really does improve the outcome and it is so worthwhile taking the time to do so. I’ve been looking for a good asian tofu recipe for a while, this looks amazing! It was amazing! this is the best kung pao tofu I have ever had even my non vegan family thought it was amazing!!! Then add the crushed garlic, ginger, bell pepper, spring onions and peanuts. Leftovers keep very well in the fridge and can be reheated the next day. OMGGGGGG!!!!! Transfer to a plate. Leftovers would make an easy lunch the next day. But if you don’t have a tofu press, you can press the tofu by placing it onto a plate, with another plate on top of it and then place something heavy on top of that, like a heavy pot.