When it comes to cooking, there’s nothing quite like the challenge of crafting a delicious meal with limited ingredients. That’s why I was so excited when I discovered this Daniel Fast Kung Pao Tofu recipe—it seemed like the perfect way to bring together all my favorite flavor combinations without breaking any dietary restrictions!
To test out this recipe, I decided to invite some friends over for dinner and have them help me in the kitchen. Everything was going well until one of us made an unexpected discovery: our ginger had gone bad! After a few minutes of frantic searching through the pantry, we realized that our only option was to use garlic instead. We figured it couldn’t hurt too much since garlic is already in the recipe anyway.
The result? A surprisingly tasty dish that even impressed our tastebuds!
Garlic is an excellent substitute for ginger, as both are strong-flavored and pungent in taste. Garlic has a slightly milder flavor than ginger that may be more palatable to some people. It also tends to have a slightly sweet aftertaste. When used fresh, garlic can add depth and complexity of flavor to dishes without overpowering them, making it a great alternative to ginger. Additionally, garlic is known for its numerous health benefits such as reducing inflammation, aiding digestion, and boosting immunity due to its high levels of antioxidants and anti-inflammatory compounds. As with any other ingredient substitution, adjusting the amount of garlic used can help ensure that your dish doesn’t end up too garlicky or lacking enough flavor. It may also be necessary to adjust the cooking time to ensure that the garlic doesn’t burn or become too soft. Overall, using garlic as a replacement for ginger can be a great way to add delicious flavors and health benefits to your dishes.
Now I’m proud to say that this Daniel Fast Kung Pao Tofu is one of my go-to recipes whenever I need something quick and flavorful.
What is tofu?
Tofu is a versatile food made from condensed soy milk. It can be found in traditional Chinese cuisine, as well as many other cuisines around the world. Tofu is widely regarded for its high nutritional value and low-calorie content. It is an excellent source of protein, calcium, iron, zinc, manganese, and selenium. It also contains all nine essential amino acids. Tofu has a mild flavor that absorbs other flavors easily when cooked, making it a popular choice for vegetarian and vegan dishes alike! In addition to its great taste and nutrient content, tofu is also extremely economical and easy to prepare. There are countless ways to enjoy tofu: grilled or baked in the oven; stir-fried with vegetables; blended into smoothies and soups; or crumbled, seasoned, and used as an egg-free scramble. No matter how you choose to enjoy it, tofu can be a delicious addition to any meal!
Why use cornstarch to fry tofu?
Cornstarch is a great choice for frying tofu because it creates an extra crispy crust. The cornstarch adheres to the surface of the tofu and forms a crispy coating when heated in oil or butter, locking in flavor and moisture. Additionally, cornstarch is gluten-free — making it ideal for those with dietary restrictions or preferences. It also helps keep the fried tofu free from sticking together during cooking. Cornstarch can be used on its own or in combination with other dry ingredients like flour or breadcrumbs for an even more crunchy texture and flavor.
What vegetables go well in a stir fry?
Almost any vegetable can be used in a stir fry, making it an excellent way to use up whatever is on hand. Common vegetables that work well in stir fries are carrots, bell peppers, onions, broccoli, snow peas, mushrooms, zucchini, and bok choy. Root vegetables like sweet potatoes or turnips also make delicious additions to stir-fries. Fresh herbs like cilantro and basil add a flavorful touch when added at the end of cooking. For extra flavor and texture, try adding some nuts or seeds such as cashews or sesame seeds at the end too.
Enjoy!
Recipe
Ingredients
- 1 block of extra-firm tofu, pressed and cut into cubes
- 2 tablespoons of soy sauce
- 1 tablespoon of cornstarch
- 1/2 teaspoon of white pepper
- 1 tablespoon of bean paste
- 2 bell peppers, chopped
- 4 cloves of garlic, minced
- 2 red chili peppers, chopped
- 2 tablespoons of olive oil
- A handful of fresh parsley, chopped for garnish
Instructions
- Start by marinating the tofu. In a bowl, combine the soy sauce, cornstarch, and white pepper. Add the tofu cubes and toss to coat. Let it sit for about 15 minutes.
- Heat 1 tablespoon of the olive oil in a pan over medium heat. Add the marinated tofu and cook until it’s browned on all sides, about 10 minutes. Remove the tofu from the pan and set it aside.
- In the same pan, add the remaining olive oil. Stir in the garlic, red chili peppers, and bean paste. Cook until the garlic is fragrant, about 1 minute.
- Add the chopped bell peppers to the pan and stir-fry until they’re tender, about 5 minutes.
- Return the tofu to the pan and stir everything together. Cook for another 2-3 minutes, allowing the tofu to absorb the flavors.
- Sprinkle with chopped parsley before serving.
Helpful Tips & Serving Suggestions
This Kung Pao Tofu is a flavorful dish on its own, but it also pairs beautifully with steamed brown rice or quinoa. For an extra pop of color and nutrition, consider adding other vegetables like snow peas or broccoli.
Portion Size & Nutrition Information
This recipe serves four, with each serving containing approximately 250 calories, 13 grams of fat, 20 grams of carbohydrates, 16 grams of protein, and 750 milligrams of sodium. Do note that nutritional content can vary depending on the exact ingredients used.
Enjoy this spicy, savory dish that brings together the hearty texture of tofu with the vibrant flavors of Kung Pao!