This recipe is a mashup of various other recipes I found on Pinterest. I love Kung Pao but the Points were pretty high once you factor in the rice and the protein and the sauce. Tofu lightens this up and zoodles are zero points and add a thickness to the sauce. This is a favorite meal in my house!
Preheat the oven to 400°. Line a baking sheet with parchment paper.
Press tofu block to remove as much water as possible.
To Bake Tofu: Slice tofu block into cubes, about 1 inch square, and add to medium sized bowl. Add 1 Tbsp soy sauce, 1 tsp olive oil, and 1 Tbsp cornstarch and stir until no dry spots of cornstarch can be seen on the tofu. Transfer tofu to baking sheet and bake for 25 minutes or until golden brown.
While the tofu is baking, use spiralizer to make the zucchini noodles, or zoodles.
Dice red bell pepper into bite sized pieces.
Add soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch to a small bowl and stir until combined.
Heat 1 tsp sesame oil over medium heat. Add garlic and ginger and cook until fragrant.
Add the bell pepper and the sauce to the pan and stir. Allow mixture to come to a boil and thicken. Add zoodles to the pan and coat thoroughly with sauce. The zoodles will release water which will help to thicken the sauce even more. Stir for about 2 minutes.
Remove tofu from oven and add directly to the pan. Mix thoroughly until tofu is incorporated into the mixture.
Divide between two bowls. Top with diced scallions and 1 Tbsp chopped peanuts each.
Points Information per Serving:
Freestyle Points: 5 Points
Beyond the Scale: 9 Points