Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
3 tablespoons vegetable oil
1 pkg (14 oz each) extra firm tofu, cut in 1/2-inch cubes
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
2 teaspoons minced fresh garlic, divided
2 teaspoons minced fresh ginger, divided
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup sliced celery
3/4 cup P.F. Chang's® Home Menu Kung Pao Sauce
1/2 cup dry roasted peanuts, half crushed
2 sliced green onions
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 247 mg | 25% |
| Carbohydrate | 27 g | 9% |
| Cholesterol | 0 | |
| Total Fat | 20 g | 31% |
| Iron | 3 mg | 16% |
| Calories | 320 kcal | 16% |
| Sodium | 1057 mg | 44% |
| Protein | 13 g | 25% |
| Saturated Fat | 3 g | 14% |
| Sugars | 18 g | 2% |
| Vitamin C | 130 mg | 217% |
Heat 2 tablespoons vegetable oil in large skillet over medium-high heat. Add tofu to skillet, season with salt and pepper and cook until lighlty browned, about 5 minutes, stirring occasionally. Add 1 teaspoon fresh garlic and 1 teaspoon ginger during last 30 seconds of cooking. Transfer to a paper towel-lined plate.
Add the remaining tablespoon of oil and remaining garlic and ginger to skillet; cook 30 seconds. Add bell peppers and celery to skillet. Cook until lightly browned, about 3 minutes.
Add tofu back to skillet. Stir in Kung Pao sauce and peanuts and cook until sauce is thickened, about 1 minute. Remove from heat, stir in green onions and serve.
For extra heat, add 1 teaspoon crushed red chili flakes when cooking the vegetables.
Kung Pao Tofu Stir Fry
