Kung pao tofu

Crispy tofu, roasted peanuts, celery, red bell pepper, chilis and scallions are tossed in a sweet and spicy sauce. This low-carb, vegan dish of stir-fried tofu is inspired by kung pao chicken.

Total carbs 15g, net carbs 10g

Kung pao stir-fries originated in the Sichuan (Szechuan) region of China where Sichuan peppercorns are used to spice up the sauce. Sichuan peppercorns are famous for leaving your tongue tingling. This recipe is a milder American take-out version of kung pao tofu, without Sichuan peppercorns.

Ingredients you’ll need

firm tofu

You'll need a block of firm tofu. To get the tofu crispy, you will need to press out the water, then cube it and fry it in a bit of hot oil until crispy on all sides.

peanuts

Use dry, roasted peanuts.

When buying peanuts, fresh is best. Check the expiration date on the package. Don't use peanuts in opened packages that have been sitting on a shelf for over 3 months. The oil in peanuts goes rancid over time and gives food a bad flavor. You can taste when peanuts go rancid. When in doubt, first taste the peanuts before using them. If they taste good, then they are fine to use.

vegetables

Celery, red bell pepper, and scallions are a great combination with peanuts and tofu. You can try other veggies like water chestnuts, carrots and zucchini.

seasonings

Dried chili peppers, garlic, ginger, soy sauce, vinegar and a touch of sugar to balance the sourness of vinegar. If you are following a strict keto diet, skip the sugar or substitute it with your favorite sugar substitute.

cornstarch

Cornstarch is high in carbs, but you will only use a small amount in this recipe. A little is used to crisp the tofu and a little is used to thicken the sauce so that it sticks to the tofu and veggies.

Equipment you’ll need

a wok or a large skillet

How to make kung pao tofu

• With stir-fries it is important to prep all ingredients first and have them ready to go before cooking because the actual cooking process only takes minutes.
• Press the tofu to remove excess liquid.
• Fry the tofu separately to make them crispy.
• Prepare the sauce and set aside.
• Chop the celery, red bell pepper, and scallions and set aside.
• Mince the garlic and ginger and set aside.
• Use a hot and well seasoned wok or skillet.
• Stir-fry the vegetables.
• Add the sauce and toss to coat.
• Thicken the sauce by simmering it until it bubbles.

Serving suggestions

You can serve this with a third of a cup of steamed brown rice, which is 15g of carbs. Or serve it with your favorite whole grain such as quinoa, millet or barley. Watch your portions.

If you want to keep it keto, then serve this dish with steamed or lightly stir-fried vegetables such as cabbage or bok choy with garlic.

Make ahead

This dish holds up as leftovers. Or you can make this dish ahead of time, cool it and store it covered in the fridge until ready to eat. It will keep in the fridge for up to 3 days.

Frequently asked questions

Kung pao tofu

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• Author: Sachi
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Diabetic

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Description

Crispy tofu, roasted peanuts, celery, red bell pepper, chilis and scallions are tossed in a sweet and spicy sauce. This low-carb, vegan dish of stir-fried tofu is inspired by kung pao chicken.

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Ingredients

Scale 1x2x3x

for the crispy tofu

• 1 block (14 oz, 397g) extra firm tofu
• 1 tablespoon cornstarch
• 3 tablespoons peanut oil

for the sauce

• 2 teaspoons cold water
• 1 teaspoon cornstarch
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 2 tablespoons rice wine vinegar
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• ⅛ teaspoon crushed red pepper

for the stir-fry

• 1 teaspoon fresh raw ginger, minced
• 3 cloves garlic, crushed
• 3 stalks celery, sliced thin
• 1 red bell pepper, sliced
• 2 stalks scallions, chopped into 1 inch pieces
• ½ cup peanuts, shelled, dry-roasted, unsalted

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Instructions

1. Press the tofu to remove excess water. Remove the cover from the package of tofu and pour cold running water into package to rinse tofu. Transfer tofu from package to a plate. Cover it with a paper towel and place a heavy skillet or pot of water on top. Leave it for 10 minutes to press the liquid from the tofu, while you prepare the other ingredients. Once tofu has been pressed, cut it into ½ inch cubes. 
2. Prepare the sauce. In a small bowl, whisk together water and cornstarch until thoroughly mixed. Combine remaining sauce ingredients together and set aside.
3. Heat oil in a large skillet over medium-high heat. In a small bowl, toss tofu cubes in 1 tablespoon cornstarch. Lay tofu cubes down in a single layer, spaced apart. Fry tofu. Don’t stir-fry. Let each piece fry for 1-2 minutes on each side until browned on all sides. Transfer tofu to a plate. Leave oil in skillet.
4. In the same skillet, add peanuts. Stir-fry over medium-high heat for 1-2 minutes until aromatic. Add celery, red bell pepper, scallions, ginger and garlic. Stir-fry 1-2 minutes. 
5. Add sauce. Simmer until sauce thickens and bubbles.
6. Return tofu to skillet. Toss to coat.

Notes

If you are short on time, you can skip the step of pressing and crisping the tofu first and just stir-fry tofu cubes. 

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stir-fry
• Cuisine: American

If you want an authentic Sichuan-style recipe for kung pao tofu or chicken, visit the Woks of Life.