I know this one sounds a little weird. Spicy kung pao tofu with watermelon, do they really go together? The answer, strangely enough, is yes, and they are delicious! Tofu and fruit seems to be a big secret that food bloggers haven’t discovered yet. Googling fruit and tofu returns a jillion smoothie recipes. Sure, you could beat the bejesus out of it until you can’t even recognize it as tofu, but this recipe will convince you that firm tofu and fruit is an amazing combination. I remember the first time I had this revelation, way back in 2005 at a vegetarian restaurant in Brazil serving tofu and mango salad. I went back to that restaurant at least four times during the week that I spent there, and to this day I still dream about that salad. Hmmm, I guess it’s about time I get around to recreating it.
Why does kung pao tofu with watermelon work? It’s about contrast. Spicy and sweet, soft and crunchy, sour and umami – it’s got it all. Furthermore, this recipe works two ways. Served immediately, the sauce coats the tofu nicely and makes a great dish served on its own. Left to rest for a while, the watermelon releases its juices and mixes with the sauce to form a tasty gravy, which is great served with rice or noodles. Adapted from "The Chinese Vegan Kitchen"
Amount Per Serving: Calories: 265 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 667mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 3g Sugar: 10g Sugar Alcohols: 0g Protein: 14g
Adapted from "The Chinese Vegan Kitchen"