Kung Pao Tofu & Veggies
A non-authentic take on a Chinese dish to make at home. This is mostly low-FODMAP.
Servings: 2 servings
Ingredients
Sauce Ingredients
- 1/4 cup tamari or soy sauce or coconut aminos
- 1/4 cup rice vinegar
- 2 tbsp maple syrup or honey
- 1 tbsp sambal oelek
- 2 tsp toasted sesame oil
- 1 tsp ground ginger
- 1 tbsp cornstarch or arrowroot starch
- 1 tbsp Sriracha more or less to taste
Tofu Ingredients
- 1 pack extra firm tofu pressed
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp kosher or sea salt
- 3-4 tbsp avocado or olive oil
Veggies & Things to Serve With
- 1 bell pepper
- 1 small head of broccoli
- 2-3 carrots
- baby bok choy
- 1/2 sweet onion if not low-FODMAP
- rice or cauliflower rice
- toasted sesame seeds
- seared shishito peppers
Instructions
- Cube the tofu and press between towels under something heavy like a cast iron skillet or multiple cookbooks. I like to press mine for at least an hour or two. This helps reduce the moisture in the tofu and allows for delicious crispy tofu!
- Heat a skillet to medium-high heat and add in 1 tbsp avocado oil and whatever chopped and prepped veggies you want to use. If you’re using carrots and broccoli, I suggest sauteing them for a couple minutes and then adding in about 1/4 cup of water and covering the skillet so they steam and soften. Then remove the lid and cook until the water cooks out.
- While the veggies are cooking, toss the pressed tofu with the cornstarch and salt so all of the tofu is coated.
- Heat another skillet to medium-high heat and add in the 3-4 tbsp of avocado oil. Add in the tofu - don’t overcrowd the pan - you may need to do this in a couple batches. Cook for 4 minutes and then flip. Once crispy on both sides, remove from pan and dry on a paper towel.
- Whisk all ingredients for the sauce together.
- Add the tofu in with the veggies and then pour the sauce all over. Stir well on the heat until the sauce has thickened. Remove from heat and serve over rice, cauliflower rice, or just on it’s own!