Kung Pao Tofu Stir-Fry

Method7 steps · about 1 hr 25 min

1. 1

   Step 1: Lay tofu slices on a paper towel-lined plate and cover with more paper towels. Put a heavy object on top to press out excess water, about 15 minutes; drain and discard the accumulated liquid.

   Uses 1 (16 ounce) package firm tofu, cut into 3 slices

2. 2

   Step 2: Mix 1/2 cup soy sauce and ginger in a large dish. Add tofu slices and let marinate, about 15 minutes.

   Marinate tofu · 15 minUses 1 (16 ounce) package firm tofu, cut into 3 slices · 1/2 cup low-sodium soy sauce · 1 (1 inch) piece ginger, finely grated

3. 3

   Step 3: Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

4. 4

   Step 4: Flip tofu slices and let marinate on second side, about 15 minutes more. Remove tofu from marinade and place on prepared baking sheet.

   Marinate second side · 15 minUses 1 (16 ounce) package firm tofu, cut into 3 slices

5. 5

   Step 5: Bake in the preheated oven until dry, flipping once halfway through, about 40 minutes. Cut into smaller pieces.

   Bake tofu · 40 min

6. 6

   Step 6: Heat oil (1 tablespoon) in a wok or large skillet over medium-high heat. Add onion (1) and green bell pepper (1 large); cook until onion is slightly translucent, 3 to 5 minutes. Add zucchini (2 small) and mushrooms (6 small); cook and stir until lightly browned, 2 to 3 minutes. Stir in baked tofu.

   Uses 1 (16 ounce) package firm tofu, cut into 3 slices · 1 tablespoon canola oil · 1 yellow onion, sliced · 1 large green bell pepper, cut into chunks · 2 small zucchini, chopped · 6 small mushrooms, chopped

7. 7

   Step 7: Mix remaining 1/2 cup soy sauce, rice wine vinegar (3 tablespoons), and chile sauce in a small bowl. Pour into the wok and stir until onion and tofu mixture is well-coated, about 1 minute. Garnish with roasted peanuts (2 tablespoons).

   Uses remaining 1/2 cup low-sodium soy sauce · 3 tablespoons rice wine vinegar · 1 tablespoon Asian hot-chile sauce · 2 tablespoons crushed roasted peanuts