Heard of Kung Pao Chicken? This is its healthier tofu cousin. We enjoyed this over brown rice.
- 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
- 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 Mix 1/2 cup soy sauce and ginger in a large dish. Add tofu slices and let marinate, about 15 minutes.
- 3 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 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 Bake in the preheated oven until dry, flipping once halfway through, about 40 minutes. Cut into smaller pieces.
- 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 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.
- 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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