Vegetable Kung Pao

Jennifer Iserloh
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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

Heat the olive oil in a large stockpot over medium. Add the onion, pepper, garlic, and ginger, and cook 3 to 4 minutes until the onions start to soften. Add the carrots, chicken broth, water and turmeric. Bring to a simmer; cook 15 minutes until the carrots are tender.

Add the nuts. Blend the soup using an immersion blender or food processor. Transfer to bowls and garnish with cilantro.

Nutrition facts (per serving): calories 322, fat 21 g (saturated fat 4 g), cholesterol 5 mg, protein 8 g, carbohydrates 30 g, fiber 9 g, sodium 562 mg

Recipe courtesy of Jennifer Iserloh, the Skinny Chef.

April 2013