KUNG PAO TOFU

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Make this delicious Chinese-inspired dish in less than 30 minutes and get plenty of plant-based protein, nuts, and fresh veggies.

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FIRST: Get your ingredients ready.

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STEP 1: Whisk together soy sauce, rice vinegar, sugar, sesame oil, cornstarch, salt, and black pepper in a small bowl.

[{"selector":"#anim-118130fe-828a-4969-9d66-dfbd66611f5e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0ea1fc1d-1d18-4e71-9f76-6b5d14ce8563","keyframes":{"transform":["translate3d(-105.97827%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

STEP 2: Transfer the tofu to a large dish and pour in the marinade. Toss gently to cover each piece and set aside.

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STEP 3: In a large non-stick pan, gently fry the peanuts with sesame oil for 1 minute

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STEP 4: Fry the tofu on medium heat for about 10 minutes, flipping it every 2 minutes.

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STEP 5: Add diced bell peppers, chopped mushrooms, and dried red chilies or red pepper flakes.

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STEP 6: Turn the heat to low, and add grated ginger, grated garlic, and the white part of sliced scallions

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STEP 7: Serve kung pao tofu on steamed rice. Sprinkle it with sliced green onions, chives, or fresh basil.

[{"selector":"#anim-3b6d9565-6dd4-4286-bf56-265fd2d1179a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a8ca8afc-ae11-47b5-8431-7af0277b2de3","keyframes":{"transform":["translate3d(-109.91254%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

It's a 30-minute weeknight dinner with loads of plant-based protein.

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GET THE RECIPE - CLINK LINK BELOW

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KUNG PAO TOFU

THEPLANTBASEDSCHOOL.COM

Make this delicious Chinese-inspired dish in less than 30 minutes and get plenty of plant-based protein, nuts, and fresh veggies.

THEPLANTBASEDSCHOOL.COM

FIRST: Get your ingredients ready.

STEP 1: Whisk together soy sauce, rice vinegar, sugar, sesame oil, cornstarch, salt, and black pepper in a small bowl.

STEP 2: Transfer the tofu to a large dish and pour in the marinade. Toss gently to cover each piece and set aside.

STEP 3: In a large non-stick pan, gently fry the peanuts with sesame oil for 1 minute

STEP 4: Fry the tofu on medium heat for about 10 minutes, flipping it every 2 minutes.

STEP 5: Add diced bell peppers, chopped mushrooms, and dried red chilies or red pepper flakes.

STEP 6: Turn the heat to low, and add grated ginger, grated garlic, and the white part of sliced scallions

STEP 7: Serve kung pao tofu on steamed rice. Sprinkle it with sliced green onions, chives, or fresh basil.

It's a 30-minute weeknight dinner with loads of plant-based protein.

GET THE RECIPE - CLINK LINK BELOW

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THEPLANTBASEDSCHOOL.COM