Kung Pao Tofu

Ingredients

• Cauliflower

  Green, raw

  1 head, medium or 431g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ¼ tsp or 2g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  3 tsp or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Chili powder

  Spices

  1 tsp or 3g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Rice wine vinegar

  3 tbsp or 45g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Sambal Oelek Ground Fresh Chili Paste

  Huy Fong Foods

  75g

• Hoisin sauce

  Ready-to-serve

  1 ½ tbsp or 24g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Tonzu Organic Firm Tofu

  Tofu

  4 servings or 400g

Directions

1. Preheat oven: Preheat the oven to 400 F and press tofu to remove liquid.
2. Roast cauliflower: Cut or break the head of cauliflower into florets, discarding the core and stem or saving it for another use. In a large bowl, toss the cauliflower florets with 2 tablespoons avocado oil and 1/4 teaspoon salt. Spread the florets on a rimmed baking sheet. Roast for 30 minutes or until cauliflower is golden brown in some spots.
3. Prepare sauce: In a large bowl, whisk together the tamari, rice vinegar, tomato paste, chili sauce, hoisin sauce and sesame oil. Add pressed and chopped tofu into the bowl, toss and marinate in the sauce.
4. Saute tofu: When cauliflower has about 5 minutes left, add remaining 1 tablespoon of avocado oil into a large skillet. Once oil is hot, add garlic, ginger, 1/4 cup scallions (just the white parts) and crushed red pepper. Saute until just fragrant, about 1 minute. Add the marinated tofu with its sauce and cook for 2-3 minutes, until tofu is warm throughout.
5. Add cauliflower: Once cauliflower is done roasting, add roasted cauliflower and chopped peanuts to the pan with the sauce and tofu. Toss until everything is well coated.
6. Serve: Remove from heat, serve over rice of choice and sprinkle with chopped cilantro and remaining green onions. Top with sriracha for even more heat, if desired.
7. Recipe by: Brittany Mullins (source: https://www.eatingbirdfood.com/kung-pao-tofu/)

Similar Foods

• Kung Pao Tempeh
• Kung Pao Chicken
• Kung Pao Chicken Zoodles