Kung Pao Tofu Rice Salad
Transform your weeknight meals with this vibrant and flavor-packed Kung Pao Tofu Rice Salad, a perfect blend of Asian-inspired spice and wholesome ingredients. This refreshing salad features crispy, golden tofu cubes coated in a savory soy-cornstarch crust, mingling with fluffy jasmine rice, crunchy red bell peppers, crisp cucumbers, and aromatic green onions. Tossed in a zesty homemade Kung Pao dressing infused with soy sauce, hoisin, sesame oil, and a kick of red pepper flakes, this salad delivers a delightful balance of sweet, tangy, and spicy notes. Topped with roasted peanuts for an irresistible crunch, this versatile dish makes for a satisfying main course, a vibrant side, or a chilled, make-ahead meal perfect for meal prep. Bursting with protein, fresh veggies, and bold flavors, this recipe is a must-try for tofu lovers and anyone seeking a delicious vegan twist on a classic Chinese dish.
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Ingredients
- 400 grams Firm tofu
- 3 tablespoons Soy sauce
- 2 tablespoons Cornstarch
- 3 cups Cooked jasmine rice
- 1 large Red bell pepper
- 1 medium Cucumber
- 3 stalks Green onions
- 0.25 cup Roasted peanuts
- 2 tablespoons Rice vinegar
- 2 tablespoons Hoisin sauce
- 1 tablespoon Sesame oil
- 0.25 teaspoon Crushed red pepper flakes
- 2 minced Garlic cloves
- 1 teaspoon Ginger
- 2 tablespoons Vegetable oil
Directions
Step 1
Press the tofu for 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
Step 2
In a bowl, toss the tofu cubes with 2 tablespoons of soy sauce and then coat evenly with cornstarch.
Step 3
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the coated tofu and cook for 8-10 minutes, turning occasionally, until all sides are golden and crispy. Set aside.
Step 4
Dice the red bell pepper and cucumber into small bite-sized pieces. Thinly slice the green onions.
Step 5
In a small bowl, prepare the Kung Pao dressing by mixing 1 tablespoon soy sauce, rice vinegar, hoisin sauce, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes. Stir until well combined.
Step 6
In a large mixing bowl, combine the cooked jasmine rice, red bell pepper, cucumber, green onions, and crispy tofu.
Step 7
Pour the Kung Pao dressing over the rice mixture. Toss gently until the ingredients are evenly coated.
Step 8
Top the salad with roasted peanuts for added crunch.
Step 9
Serve immediately or refrigerate for up to 2 hours before serving for a chilled salad.
Nutrition Facts
| Serving size | (1592.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1915.8 |
| Total Fat 81.7g | 0% |
| Saturated Fat 12.0g | 0% |
| Polyunsaturated Fat 28.9g | |
| Cholesterol 1.0mg | 0% |
| Sodium 2341.9mg | 0% |
| Total Carbohydrate 234.9g | 0% |
| Dietary Fiber 17.4g | 0% |
| Total Sugars 25.3g | |
| Protein 77.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 802.0mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 2014.8mg | 0% |
Source of Calories