Vegetable Kung Pao

Serves 4


18 oz. extra-firm tofu
1 ½ cup low-sodium chicken broth
3 Tbsp light soy sauce
1 Tbsp balsamic or black vinegar
2 tsp corn starch
2 tsp red chili flakes,
    plus 1 tsp for garnish
2 tsp brown sugar
1 Tbsp sesame oil

1 bunch asparagus, trimmed, cut into thirds
1 head broccoli, cut into florets
1 cup corn kernels, fresh or frozen
1 bunch collard greens (about ¾ lb.)
2 stalks celery, cut into ½-inch chunks
¼ cup whole roasted peanuts
2 cups cooked brown rice


Place a large colander in the sink. Set the tofu inside. Place a heavy saucepan on top of the tofu to press it down. Drain 30 minutes; the tofu will become more compact as the water drains off.

Make the sauce. Place the broth, soy sauce, vinegar, corn starch, chili flakes and brown sugar in a small bowl and whisk. Set aside. Heat a large skillet over high heat and add the sesame oil. Reduce the heat to medium and add the tofu. Cook 2 to 3 minutes, turning once or twice as the tofu browns. Transfer to a plate. Increase the heat to high.

Add asparagus, broccoli, corn, collards and celery. Cook 3 to 4 minutes, stirring often until vegetables start to soften. Add peanuts and sauce. Cook 1 minute more until the sauce thickens. Top with the tofu and chili-flake garnish and serve immediately with the rice.

Nutrition facts (per serving): calories 352, fat 11 g (sat. fat 1.8 g), cholesterol 2 mg, protein 18 g, carbohydrates 51 g, sodium 576 mg

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Published July 2011

Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home. Learn more at

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