6 8 6 SP 244 Calories 23Kung Pao Tofu, a lighter, healthy (and vegetarian) take on one of my favorite Chinese takeout dishes! So good and loaded with veggies! Kung Pao TofuI love Chinese takeout, but I don’t love all the extra calories. That’s why I like to take classic Chinese dishes and make lighter versions. You should also try my Kung Pao Chicken Zoodles, Orange Chicken and Chicken and Broccoli Stir-Fry makeovers. Kung Pao Tofu would awesome served with my take on Wonton Soup. The only thing better than eating one of your favorite Chinese meals is eating a healthier version so you can enjoy it more often!In this recipe, I’m keeping it vegetarian with tofu as the main protein in the dish, but shrimp or chicken would also work great. I wanted to use easy to find ingredients but still get that authentic flavor, which I think we nailed it. It’s so good! I subbed sherry for Chinese vinegar and Sambal Oelek for whole chilies (which I find annoying when trying to eat around them anyway).Tofu is so versatile because it takes on the flavor of whatever sauce it’s cooked in. Tofu is excellent in Chinese stir fries, and kung pao sauce is perfect for tofu.This recipe takes a little time to prep, but once everything is ready, it comes together quickly. It’s an easy stir fry that would be perfect for a busy weeknight. Just prep the vegetables, tofu, and sauce ahead of time. Then, stir fry the ingredients when you’re ready for dinner. It cooks in under 15 minutes! Leftovers would make an easy lunch the next day. Although I served this over rice, the servings are so large you could def skip ir.What is kung pao sauce made of?Kung pao sa
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