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Name: Krys' Kung Pao Tofu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 pound firm tofu drained and cut into 1-inch cubes; 1 small green bell pepper seeded; 1 small red bell pepper; 1 small Onion; 2 cloves garlic minced; 2 teaspoons ginger minced; 6 whole dried chili peppers cut into pieces; 1 teaspoon Crushed red pepper; 1/2 cup roasted unsalted peanuts; 1/2 cup Vegetable broth; 3 tablespoons tamari; 3 tablespoons Balsamic vinegar; 1/2 teaspoon Sugar; 1 teaspoon cornstarch with 2 teaspoon sesame oil

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INGREDIENTS

1 pound firm tofu ; drained and cut into 1-inch cubes
1 small green bell pepper ; seeded
1 small red bell pepper
1 small Onion
2 cloves garlic ; minced
2 teaspoons ginger ; minced
6 whole dried chili peppers ; cut into pieces
1 teaspoon Crushed red pepper
1/2 cup roasted unsalted peanuts
1/2 cup Vegetable broth
3 tablespoons tamari
3 tablespoons Balsamic vinegar
1/2 teaspoon Sugar
1 teaspoon cornstarch ; with 2 teaspoon sesame oil

Servings

INSTRUCTIONS

Cut bell peppers and onion into 1 inch pieces. Combine sauce ingredients: veggie broth, tamari, vinegar, sugar, cornstarch and sesame oil in a small saucepan, cook over med-low heat, stir until thoroughly combine. Heat 2 tablespoons cooking oil in a wok over high heat. Add garlic, ginger, chili peppers and red pepper cook until fragrant, about 10 seconds. Add tofu and sauce cook until sauce boils and thickens. Add peanuts and toss to mix. Makes 4 servings. You may also cook tofu first in a little oil so it has a crispy texture. enjoy! serve over rice.

NOTES

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Krys' Kung Pao Tofu

1 pound firm tofu drained and cut into 1-inch cubes
1 small green bell pepper seeded
1 small red bell pepper
1 small Onion
2 cloves garlic minced
2 teaspoons ginger minced
6 whole dried chili peppers cut into pieces
1 teaspoon Crushed red pepper
1/2 cup roasted unsalted peanuts
1/2 cup Vegetable broth
3 tablespoons tamari
3 tablespoons Balsamic vinegar
1/2 teaspoon Sugar
1 teaspoon cornstarch with 2 teaspoon sesame oil

Cut bell peppers and onion into 1 inch pieces. Combine sauce ingredients: veggie broth, tamari, vinegar, sugar, cornstarch and sesame oil in a small saucepan, cook over med-low heat, stir until thoroughly combine.  Heat 2 tablespoons cooking oil in a wok over high heat. Add garlic, ginger, chili peppers and red pepper cook until fragrant, about 10 seconds. Add tofu and sauce cook until sauce boils and thickens. Add peanuts and toss to mix.  Makes 4 servings.  You may also cook tofu first in a little oil so it has a crispy texture.  enjoy!  serve over rice.

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Nutrition

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Serving Size: 1 Serving (555g)
Recipe Makes: 4

Calories: 300
Calories from Fat: 170 (57%)

Amt Per Serving		% DV

	Total Fat 18.8g	25 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 8.3g
	Polyunsanturated Fat 6.5g
Cholesterol 0mg		0 %
Sodium 1957mg		67 %
Potassium 497.3mg		13 %
Total Carbohydrate 20.3g		6 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 15.8g
Protein 17.8g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 300

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