Kung Pao Tofu
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Ingredients
- Tofu
- ¼ cup water
- 2 tablespoons tamari
- 1 pound firm tofu, cut into ½ inch cubes
- 1 tablespoon sesame oil
- Vegetables
- 1 cup of onion, sliced
- ½ cup red bell pepper, diced
- ¼ cup shiitake mushrooms, sliced thin
- 1 tablespoon ginger, minced
- 1 bok choy, sliced
- ¼ cup of water
- 1 cup cabbage, julienned
- ½ cup snow peas
- ¼ cashews, whole
- 2 tablespoons parsley, chopped
- ¼ teaspoon crushed red pepper flakes
- ½ cup sliced water chestnuts
- ¼ cups roasted peanuts
- Celtic Sea Salt
- Black pepper
Instructions
- Preheat oven to 375. Combine all tofu ingredients and let sit for 20 minutes. Cook for 20 minutes and place in a large mixing bowl. Place oil in a saute pan on medium high heat. Add onion, pepper, mushrooms and ginger and cook for 5 minutes, stirring frequently. Add bok choy and water and cook for 5 minutes, stirring occasionally. Add cabbage and snow peas and cook for 5 minutes. Place vegetables and remaining ingredients in a mixing bowl with tofu cubes and gently mix. Serve over brown rice.
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