Kung Pao Fu

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Kung Pao Fu calories by ingredient
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Number of Servings: 4


    Serves 4

    2/3 block tofu, extra-firm and cubed

    1/3 cup vegetarian broth
    1t crushed red pepper
    1t Hungarian Chili Pepper (red pepper, ground)
    2 cloves minced garlic
    1t tablespoon Miso
    1t hot sauce
    1/4 cup balsamic vinegar
    1/3 cup splenda
    1 T corn starch

    2/3 tablespoon canola oil

    1 quart (4c) veggies, sliced & diced
    2/3 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.

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