Kung Pao-Inspired Tofu
The sauce for this tasty bowl of tofu has a fun, gin-soaked twist! Inspired by the sweet heat of Kung Pao Tofu, it's perfect served over rice, noodles, or quinoa.
Servings 4
Ingredients
For the Tofu Marinade
- 1 block extra firm tofu cubed
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
For the Gin-Soaked Sauce
- 2 tablespoons soy sauce
- 2 tablespoons gin
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil (You can use peanut oil or regular sesame oil, but toasted sesame oil is the most delicious!)
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon chili garlic sauce or more, for a spicier sauce
- 2 teaspoons cornstarch
For the Stir Fry
- 2 tablespoons toasted sesame oil (You can use peanut oil or regular sesame oil instead, if you can't find toasted.)
- 2 bell peppers chopped
- 1 cup chopped celery
Toppings
- ½ cup roasted peanuts
- 1 green onion chopped
Instructions
Marinate the Tofu
- In a bowl, toss together the tofu, soy sauce, and rice vinegar. Set aside.
Make the Sauce
- Whisk together the sauce ingredients in a small bowl.
Make the Stir Fry
- Heat the sesame oil in a large skillet on medium-high, and add the tofu and any marinade left in the bowl. Cook, stirring, for about 5 minutes, until it begins to brown a bit.
- Add the bell pepper and celery and cook, stirring, for 3-5 more minutes, until the veggies begin to soften.
- Add the sauce to the pan and keep stirring constantly for a few more minutes until the sauce thickens and is clinging to the tofu and veggies.
- Serve over rice or noodles.
Nutrition
Calories: 270kcal