1spring oniongreen and white stem sliced thin separately
¼cuproasted peanutsor nuts or choice (garnish)
Add all the ingredients listed for Kung Pao sauce in a mixing bowl or cup. Using a fork or whisk, combine to get a smooth sauce.
Pour 2 tablespoons of the kung pao sauce over the tofu pieces. Toss well and keep aside while you prep other ingredients.
Heat a wide non-stick skillet on high-heat. When hot, add 1 tablespoon oil. Using tongs add the tofu pieces. Let them brown for 1-minute, then flip and brown on the other side for another minute. Remove the tofu pieces on a plate and keep aside. Alternatively, you can air fry the tofu using this recipe.
Add the remaining tablespoon of oil, add ginger, garlic and saute for 30 seconds to cook away the raw smell. Add onion, peppers, sliced spring onions (white part) and celery and saute for 2 minutes.
Add tofu, sliced zucchini and the kung pao sauce. Stir everything until the sauce coats everything and thickens, takes another minute. Turn off the heat.
Garnish with roasted peanuts and the reserved spring onion greens. Enjoy with steamed jasmine rice. Alternatively use Cauli rice for a low-carb meal.
Lower carbs: Serve your Kung Pao Tofu on top of cauliflower rice for a meal with fewer carbs. You could also eat it with spaghetti squash or zoodles. To skip coconut sugar, substitute with 1 teaspoon of erthyrol sweetner, and add more if needed.
Decrease the heat: Use black pepper instead of white pepper powder and leave out the red pepper flakes for a more mild meal.
Gluten free: Use gluten free tamari instead of soy sauce and gluten free hoisin sauce for a wheat-free Kung Pao Tofu.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.