Recipe By SlimCookins
Published May 11th
Prep 35m Cook 46m Additional 45m Ready In 126m
Servings 4 servings Calories 213.3

Heard of Kung Pao Chicken? This is its healthier tofu cousin. We enjoyed this over brown rice.

Recipe Ingredients

  • 1 (16 ounce) package firm tofu, cut into 3 slices
  • 1 cup low-sodium soy sauce, divided
  • 1 (1 inch) piece ginger, finely grated
  • 1 tablespoon canola oil
  • 1 yellow onion, sliced
  • 1 large green bell pepper, cut into chunks
  • 2 small zucchini, chopped
  • 6 small mushrooms, chopped
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon Asian hot-chile sauce
  • 2 tablespoons crushed roasted peanuts

Cooking Directions

  1. 1 Lay tofu slices on a paper towel-lined plate and cover with more paper towels. Put a heavy object on top to press out excess water, about 15 minutes; drain and discard the accumulated liquid.
  2. 2 Mix 1/2 cup soy sauce and ginger in a large dish. Add tofu slices and let marinate, about 15 minutes.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  4. 4 Flip tofu slices and let marinate on second side, about 15 minutes more. Remove tofu from marinade and place on prepared baking sheet.
  5. 5 Bake in the preheated oven until dry, flipping once halfway through, about 40 minutes. Cut into smaller pieces.
  6. 6 Heat oil in a wok or large skillet over medium-high heat. Add onion and green bell pepper; cook until onion is slightly translucent, 3 to 5 minutes. Add zucchini and mushrooms; cook and stir until lightly browned, 2 to 3 minutes. Stir in baked tofu.
  7. 7 Mix remaining 1/2 cup soy sauce, rice wine vinegar, and chile sauce in a small bowl. Pour into the wok and stir until onion and tofu mixture is well-coated, about 1 minute. Garnish with roasted peanuts.

Nutrition Facts

  • Calories 213.3
  • Carbohydrate 18.3 g
  • Fat 10.6 g
  • Fiber 4.4 g
  • Protein 15.7 g
  • Saturated Fat 1.6 g
  • Sodium 2183.5 mg
  • Sugar 6.6 g

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Chef's Notes

Don't use silken tofu in this recipe. It doesn't bake well; Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.


  1. I made this last night for dinner. As usual, I changed the ingredient list a bit to include what I had on hand. I am sure the original is just as tasty. I used sesame oil and added broccoli and green beans. I didn't have zucchini on hand. I was pleased with the level of - Read more ...