Diabetes Forecast

Kung Pao Peppers and Tofu Stir-Fry

Per Serving

Kung Pao Peppers and Tofu Stir-Fry

Makes: 4 servings
Serving Size: 1 1/4 cups stir-fry
Calories 230
Fat 14 g
Saturated Fat 2 g
Trans Fat 0 g
Carbohydrate 16 g
Fiber 4 g
Sugars 6 g
Cholesterol 0 mg
Sodium 460 mg
Potassium 500 mg
Protein 14 g
Phosphorus 200 mg
Choices: Nonstarchy Vegetable 2, Medium-Fat Protein 1, Fat 2
  • Makes: 4 servings
  • Serving Size: 1 1/4 cups stir-fry
  • Preparation Time: 20 minutes
  • Cooking Time: 5 minutes


1 Tbsp. canola or peanut oil
3 large bell peppers, various colors, diced
1 small serrano chili, with some seeds, thinly sliced
1 Tbsp. freshly grated ginger
3 large garlic cloves, very thinly sliced
3/4 cup Asian Stir-Fry Sauce (see link below)
4 scallions, green and white parts, sliced on the diagonal
3 Tbsp. coarsely chopped salted dry-roasted peanuts
6 oz. Asian-flavored ready-to-eat baked tofu, diced


  1. Heat the oil in a wok (or large, deep skillet) over high heat. If desired, prepare 4 cups soba noodles according to the package directions. Carefully add to the wok the bell peppers, serrano chili, ginger, and garlic. Stir-fry until the bell peppers are al dente, about 3 minutes. Add the stir-fry sauce and scallions, and stir-fry until the sauce is slightly thickened, about 30 seconds. Add the peanuts and stir-fry until the sauce is fully thickened, about 30 seconds.
  2. Immediately stir in the tofu, cooking until heated through, about 30 seconds. Serve over cooked soba noodles (1 cup, Total Carbohydrate 24 g), if desired.

Asian Stir-Fry Sauce

With Seafood

Replace the tofu with 32 fresh medium shrimp, cleaned, deveined, and poached. (Frozen shrimp have more sodium.) Add into the stir-fry along with the peanuts in step 1.

Per Serving: Calories 180, Total Fat 10 g (Sat. Fat 1 g), Cholesterol 60 mg, Sodium 370 mg, Potassium 430 mg, Total Carbohydrate 14 g (Fiber 3 g, Sugars 6 g), Protein 11 g, Phosphorus 180 mg
Choices: Carbohydrate 0.5, Nonstarchy Vegetable 1, Lean Protein 1, Fat 2


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