Kung Pao Tofu Stir Fry
Tofu stir fried with colorful red and yellow bell peppers, crisp celery, crunchy peanuts and P.F. Chang's® Home Menu bold and spicy Kung Pao Sauce, topped with scallions
30min.
Prep Time
30min.
Total Time
4
Servings
Ingredients
Directions
- 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
Complete Nutrition Info- 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
Nutrition Information
Amount per serving
% Daily Value*
Carbohydrate
g
28
9 %
Cholesterol
mg
0
0 %
Total Fat
g
20
32 %
Iron
mg
3
16 %
Calories
kcal
326
16 %
Sodium
mg
1057
44 %
Protein
g
13
25 %
Saturated Fat
g
3
13 %
Sugars
g
17
2 %
Dietary Fiber
g
3
11 %
Vitamin C
mg
130
217 %
Vitamin A
iu
1318
26 %
* Percent Daily Values are based on a 2,000 calorie diet.
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