@itsromab

Roma B

Kung Pao Tofu (High-Protein, Takeout-Style) 🥜🔥 
x4 servings
~50g protein per meal-prep Ingredients ✨ Tofu 2 blocks high-protein extra firm tofu
1 cup unsweetened plant-based milk Coating 1/2 cup cornstarch
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp salt
1 tsp smoked paprika
Cooking spray Veggies 1 red bell pepper, diced
1 green bell pepper, diced
1 cup green onions, diced
4 cloves garlic, minced
1 tbsp fresh grated ginger
4 dried red chilies (optional) Peanuts 1 cup roasted for stir-fry 2 tbsp peanut butter 1/4 cup roasted crushed for topping Kung Pao Sauce 1/4 cup low sodium tamari
3 tbsp coconut aminos
2 tbsp rice vinegar
2 tbsp maple syrup
1 tbsp chili garlic sauce
2 tsp toasted sesame oil
2 tbsp hoisin sauce 
1/3 cup water
2 tbsp creamy peanut butter
4 tsp cornstarch + 2 tbsp water (slurry) For Serving 4 cups cooked rice of choice 
Extra crushed peanuts
Sesame seeds Instructions ✨ Prep Tofu & Veggies Cut tofu into cubes (1” or 1.5”) 
Chop veggies. Coat Tofu Dip tofu cubes in plant-based milk.
Mix cornstarch, flour, garlic powder, smoked paprika and salt.
Coat tofu evenly.
Spray lightly with cooking spray. Cook Tofu Air-fry at 400°F for 12–15 minutes or bake at 400°F for 20–25 minutes until crispy, flipping halfway. Make Sauce Whisk together Kung Pao Sauce ingredients. 
Bring to simmer.
Stir in cornstarch slurry until glossy and thickened.
Set Aside. Cook Veggies & Peanuts Sauté veggies for 4–5 mins.
Add garlic, ginger and dried chilies and cook 1 min. Stir in 1 cup roasted peanuts. Tofu and Sauce Fold in crispy tofu to pan.
Pour in sauce and toss until sticky and coated. Assemble Serve over rice and divide into meal-prep containers. Garnish with crushed peanuts and sesame seeds. Storage (Meal-Prep) Store in airtight containers up to 5 days.
Reheat 2–3 mins in microwave or in skillet. #vegan #veganfood #vegansoftiktok #plantbased #veganrecipe

On the profile · May 26, 2026