Pernillas Tofu Kung Pao
Asian Inspired Kung pao with tofu as meat substitute
Equipment
- 1 Air Fryer Bake on rack
- 1 Wok High side frying pan
Ingredients
Tofu/Main
- 7 oz Firm TOFU press tofu tofu to remove all water
- 1/4 C Corn Starch
- 8 C Cooked Brown Rice Adjust to per person portion
Dressing
- 5 oz Water
- 1 tbsp Corn Starch
- 4 tbsp Tamari Sauce Substitute Soy Sauce if needed
- 1 1/2 tbsp Miso Paste
- 2 tbsp Chinkiang Rice vinegar Substitute with Balsamic if needed
- 4 tbsp Coconut Sugar Leave out for healthy decision
- 3 Garlic cloves
- 1/2 inch Ginger
- 8 Shallots
- 1 Red Pepper
- 15 Small Dried Chinese chili's Substitute 2 fresh red chilis
Garnish
- 1 tbsp Ground Sichuan pepper
- 1/4 C Ground Peanuts
Instructions
- Tofu: Cut the tofu into cubes and coat with the cornstarch. Deep fry the tofu in an air fryer at 375F until golden. (Bake on rack optional)
- Cook the rice according to the instructions on the package.
Dressing
- Mix all ingredients
- Peel and chop the garlic and ginger. Coarsely shred the shallots. Chop, core and cut the pepper into large cubes. If using fresh chilli, cut it into pieces.
- Consider not adding oil for cooking – Use Non Stick pan
- Heat a wok or frying pan with high edges, let it get really hot. Add the rapeseed oil, garlic, ginger, scallions, peppers and chilli and quickly stir-fry for 1 minute. Add the tofu and the dressing. Heat, stirring, until the sauce sticks a little around the vegetables and tofu.
Serving
- Top with 1 tbsp ground Sichuan pepper
- Top lightly with chopped peanuts
Notes
My husband and children all enjoyed this dinner and it will return to our table often
Nutrition
Calories: 665kcalCarbohydrates: 127gProtein: 20gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 1352mgPotassium: 796mgFiber: 11gSugar: 13gVitamin A: 2344IUVitamin C: 24mgCalcium: 122mgIron: 5mg
Tried this recipe?Let us know how it was!