Chinese Kung Pao Tofu
- Number of Servings: 8
Ingredients
Lime Juice, .25 fl oz *Soy Sauce, 2 tbsp Tofu, extra firm, 1 block Sesame Oil, 3 tbsp Onions, raw, 1 medium (2-1/2" dia) Peppers, sweet, red, raw, sliced, 1 cup *mushroom 1 cup sliced/pieces~70 gm raw, 1 serving *fresh ginger 1 tsp=2g, 3 tsp *Bok Choy, raw-shreaded, 0.5 cup Vegetable Broth, .5 cup *Snow Peas, fresh, 0.5 cup Cabbage, fresh, .5 head, small (about 4-1/2" dia) Parsley, 1 tbspPeanuts, dry-roasted, .5 cup
Combine the 3 tbsp vegetable broth, lime juice, soy sauce, 1 tbsp sesame oil and tofu in a small bowl. Allow to marinate for at least 30 mins, mixing occasionally to coat tofu well.
Pre-heat oven to 375 degrees. Grease a baking sheet or coverwith foil and bake tofu for 15 minutes, turning once.
In a large skillet or wok over medium-high heat, sautee the onion, bell peopper, red pepper flakes, mushrooms and ginger in 2 tbsp sesame oil for 3-5 ins, stirring frequently. Add bok choy and vegetable broth and cook for 3-5 more mins. Add cabbage and snow peas.
Reduce heat to low and add tofu and remaining ingrediants, cooking just until combined and heated through. Serve over rice.
Number of Servings: 8
Recipe submitted by SparkPeople user HOPPS81.
Pre-heat oven to 375 degrees. Grease a baking sheet or coverwith foil and bake tofu for 15 minutes, turning once.
In a large skillet or wok over medium-high heat, sautee the onion, bell peopper, red pepper flakes, mushrooms and ginger in 2 tbsp sesame oil for 3-5 ins, stirring frequently. Add bok choy and vegetable broth and cook for 3-5 more mins. Add cabbage and snow peas.
Reduce heat to low and add tofu and remaining ingrediants, cooking just until combined and heated through. Serve over rice.
Number of Servings: 8
Recipe submitted by SparkPeople user HOPPS81.
Nutritional Info Amount Per Serving
- Calories: 181.9
- Total Fat: 13.4 g
- Cholesterol: 0.0 mg
- Sodium: 303.2 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 2.8 g
- Protein: 9.8 g
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