Kung Pao Fu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Serves 42/3 block tofu, extra-firm and cubed1/3 cup vegetarian broth1t crushed red pepper1t Hungarian Chili Pepper (red pepper, ground)2 cloves minced garlic1t tablespoon Miso 1t hot sauce1/4 cup balsamic vinegar1/3 cup splenda1 T corn starch2/3 tablespoon canola oil1 quart (4c) veggies, sliced & diced2/3 tablespoon sesame oil
Drain tofu, freeze, thaw, and squeeze out the juice. This increases the rough texture.
Mix the second paragraph of ingredients to form the sauce. Marinate tofu for 20min, or however long it takes you to slice the veggies.
Using a wok or saucepan, fry the tofu in the oil until golden brown. Set aside. (If you throw the veggies in next, because they're made of so much water, your fu will be soggy.)
Next, stir fry the veggies until cooked but still crisp. Throw in the fu, drizzle sauce over (should thicken because of the cornstarch).
Serve over rice.
Prep time include the sliced & dicing. The calories for this recipe only include the sauce, fu, and stir=-frying oil. Add your veggies to the tracker separately. Serving size is about a cup. Once you add the veggies, a serving is about 200 calories-- not including rice.
Number of Servings: 4
Recipe submitted by SparkPeople user EAGLEBIKER38913.
Mix the second paragraph of ingredients to form the sauce. Marinate tofu for 20min, or however long it takes you to slice the veggies.
Using a wok or saucepan, fry the tofu in the oil until golden brown. Set aside. (If you throw the veggies in next, because they're made of so much water, your fu will be soggy.)
Next, stir fry the veggies until cooked but still crisp. Throw in the fu, drizzle sauce over (should thicken because of the cornstarch).
Serve over rice.
Prep time include the sliced & dicing. The calories for this recipe only include the sauce, fu, and stir=-frying oil. Add your veggies to the tracker separately. Serving size is about a cup. Once you add the veggies, a serving is about 200 calories-- not including rice.
Number of Servings: 4
Recipe submitted by SparkPeople user EAGLEBIKER38913.
Nutritional Info Amount Per Serving
- Calories: 148.8
- Total Fat: 10.6 g
- Cholesterol: 0.0 mg
- Sodium: 211.5 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.3 g
- Protein: 8.8 g
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