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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Recipe Information
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
Instructions
Press the tofu for 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
In a bowl, toss the tofu cubes with 2 tablespoons of soy sauce and then coat evenly with cornstarch.
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.
Dice the red bell pepper and cucumber into small bite-sized pieces. Thinly slice the green onions.
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.
In a large mixing bowl, combine the cooked jasmine rice, red bell pepper, cucumber, green onions, and crispy tofu.
Pour the Kung Pao dressing over the rice mixture. Toss gently until the ingredients are evenly coated.
Top the salad with roasted peanuts for added crunch.
Serve immediately or refrigerate for up to 2 hours before serving for a chilled salad.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 28.9 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 234.9 g | 85% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 25.3 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2015 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
