Kung Pao Tofu

30 mins (prep 15, cooking 15)
14 ingredients
4 servings
This recipe comes from the March/ April 2008 Eating well magazine. Using oyster-flavored sauce makes this dish vegetarian. Serve with hot chinese noodles.

Categories:  <-30-mins , main-dish , vegetarian , chinese , time-to-make , asian ,
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Serving Size (45.1 g)
Servings 4
Amount per Serving
Calories 57.63 Calories from Fat 55.8
% Daily Value *
Total Fat 6.2g 38.14%
Saturated Fat 0.63g 12.53%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 1.37mg 0.23%
Total Carbohydrate 0.7g 0.94%
Dietary Fiber 0.14 g 2.22%
Sugars 0.01 g %
Protein 0.04g 0.3%
Vitamin A 0.05IU% Vitamin C 0.0mg%
Calcium 2.21mg% Iron 0.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
firm water-packed tofu, oyster sauce, broccoli florets, yellow bell pepper, minced fresh ginger, minced garlic, unsalted dry roasted peanuts