Name: Kung Pao Tofu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 medium scallions; 2 tablespoons unseasoned rice vinegar; 1 14-ounce package extra firm tofu, drained; 1 2-inch piece ginger, minced; 2 tablespoons Sesame Oil; 2 tablespoons lightly salted peanuts; ¼ cup plus 2 tablespoons reduced sodium or gluten-free soy sauce; 2 garlic cloves; 2 medium red bell peppers; 2-3 teaspoons Sambal Oelek; 2 medium zucchini; 3 tablespoons cornstarch; 2 tablespoons dry sherry; 1 tablespoon brown sugar

Kung Pao Tofu, a lighter  take on one of my favorite Chinese takeout dishes!

Peanuts

Soybeans

Wheat

Vegetarian

Vegan

Fresh Vegetables

gram

green onion

Vinegar

rice vinegar

Meat Alternatives

extra firm tofu

fresh ginger

Oils

milliliter

sesame oil

Nuts Seeds & Mixes

Salted Peanuts

Sauces

light soy sauce

garlic

red bell pepper

sambal

zucchini

Flour & Meal

cornstarch

Wine

dry sherry

Sugars & Sweeteners

brown sugar

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Choline

Vitamins

Calories

Dietary Fiber

Carbohydrates

Selenium

Minerals

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Protein

Water

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Sugar

Lutein+zeaxanthin

Vitamin A

Beta-carotene

Vitamin K

Vitamin C

Kung Pao Tofu

Produce

Condiment & Toppings

Meat & Seafood

Baking Goods

Snacks

Beverages

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