Vegetarian Kung Pao 'Chicken'

Vegetarian Kung Pao 'Chicken' is a delightful twist on the classic dish, featuring protein-rich tofu and vibrant vegetables in a spicy, tangy sauce. This flavorful meal is perfect for anyone craving a satisfying vegetarian option that doesn't compromise on taste.

Ingredients

• Firm tofu - 200 grams
• Red bell pepper - 1 medium, diced
• Green bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, julienned
• Peanut oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Fresh ginger - 1 inch, minced
• Roasted peanuts - 50 grams, roughly chopped
• Spring onions - 2, sliced
• Dried red chilies - 4, whole
• Soy sauce - 2 tablespoons
• Hoisin sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Cornstarch - 1 teaspoon
• Water - 2 tablespoons

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
2. In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, cornstarch, and water to create the sauce. Set aside.
3. Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu and set aside.
4. In the same skillet, add the remaining tablespoon of peanut oil, garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant.
5. Add the diced red and green bell peppers, zucchini, and carrot to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
6. Return the cooked tofu to the skillet and pour the sauce over the mixture. Stir well to coat everything and cook for an additional 2-3 minutes until the sauce thickens slightly.
7. Remove from heat and stir in the chopped peanuts and sliced spring onions.
8. Serve hot over steamed rice or noodles.

Nutrition

• Calories: 350
• Protein: 16 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.4 L

Health Benefits

• High in plant-based protein from tofu.
• Rich in vitamins and minerals from a variety of vegetables.

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