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kung pao tofu

Yes exactly. 3 out of 4 of us loved it, there were no leftovers! Please do us a favor and rate the recipe as well as this really helps us! It still turned out good though! It’s also very loose. I LOVE Kung Pao Tofu, and I know it’s so unhealthy to order – so I haven’t had it in years. Sauté 30 seconds. Whisk to combine. This was great! I don’t know what I was waiting for because restaurant worthy kung pao tofu is so easy to make at home. My 6 year old daughter did a lot of the vegetable prep for me, and it came together so quickly! Made this tonight. Extra firm tofu is best for stir frying, but firm tofu would also work. *You can remove the whole chilies before serving if you want to avoid a very spicy surprise while eating this meal. I subbed broccoli for zucchini as we eat a TON of zucchini and wanted something different. Please do us a favor and rate the recipe as well as this really helps us! Kung Pao Tofu, a lighter (and vegetarian) take on one of my favorite Chinese takeout dishes! Just prep the vegetables, tofu, and sauce ahead of time. I recommend using 2-3 teaspoons depending on your preference for spice. We dusted it off and ate it anyway! Didn’t have time this time. Then you add the tofu back in, pour over some kung pao sauce and stir fry everything until the sauce has thickened. So good and loaded with veggies! Less messy too. I’ve made this recipe twice, and it’s delicious, but my tofu always gets stuck in the pan and I have to scrape it to flip it. This popular red condiment consists of red chili peppers, vinegar, and salt. Thank you Gina! It really was like eating from a restaurant. https://www.skinnytaste.com/general-tsos-chicken/ Hope you enjoy it! Get recipes & exclusive content via email: You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive. It cooks in under 15 minutes! I was hesitant at first because I don’t cook with tofu often, but the directions to sponge it dry and then let it marinate in the cornstarch and soy sauce mixture really helped it to crisp up nicely. I am a serious Skinnytaste follower and this has to be one of my all-time favorites! Could you tell me if the calories include the rice and how many servings this makes? Kung Pao Tofu, a lighter, healthy (and vegetarian) take on one of my favorite Chinese takeout dishes! Once you get going this dish comes together fast. I’m a die hard skinnytaste follower and this one was phenomenal! It was so tasty I doubled the amount of sauce and could have even done some more with it. Thank you, Gina! Kung pao tofu is something that I have eaten at restaurants a lot, but until now I had never made it at home. 14-ounce package extra firm tofu, drained, plus 2 tablespoons reduced sodium or gluten-free soy sauce*. Take down the spice if it’s too much for you. Kung pao tofu is a dish that can be super spicy or just mildly spicy. Will definitely be making this again! If you prefer not to have the extra points for just a 1/2 cup of rice, try cauliflower rice. Made this for dinner and it was such a hit. Let it press for 20 minutes and while it’s pressing you get all your other ingredients ready. This site uses cookies to help provide the best user experience. Use whatever veggies you have on hand. Updated Aug 15, 2019 / Published: Aug 2, 2018 / This post may contain affiliate links. Once the tofu is pressed, cut it into cubes and then fry it in some sesame oil, turning over the squares carefully so they don’t break up, until the tofu is nicely browned. Rude or insulting comments will not be accepted. Thanks Gina! I’m not a fan of tofu so going to try with chicken. I freeze meals. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). This is a really versatile recipe. It is: It serves 2 for a very satisfying main course. This information will not be used for any purpose other than enabling you to post a comment.

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