Ingredients
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14 oz (400g) extra-firm tofu, cubed
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1/4 cup low-sodium soy sauce (or tamari for gluten-free)
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2 tablespoons rice vinegar
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2 tablespoons maple syrup or agave nectar
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1 tablespoon cornstarch
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1 tablespoon vegetable oil
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1/2 cup unsalted peanuts
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2 -3 dried red chilies, deseeded and chopped (adjust to taste)
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3 cloves garlic, minced
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1 -inch piece of fresh ginger, minced
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1 bell pepper, diced
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2 green onions, chopped
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1 Cooked rice, for serving
Directions
Enjoy this Vegan Chinese Kung Pao Tofu, a flavorful and protein-packed lunch inspired by Chinese cuisine.
Adjust the amount of dried red chilies to your desired level of spiciness.
Steps
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1
Done
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Press the tofu to remove excess moisture: Wrap the tofu in a clean kitchen towel or paper towels and place something heavy on top (like a cast-iron skillet). Let it sit for at least 20 minutes. Then, cut it into cubes. |
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2
Done
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In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, maple syrup (or agave nectar), and cornstarch to make the sauce. Set it aside. |
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3
Done
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Heat the vegetable oil in a large pan or wok over medium-high heat. Add the tofu cubes and cook until they become golden brown and crispy on all sides. This may take about 5-7 minutes. Remove the tofu from the pan and set it aside. |
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4
Done
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In the same pan, add the peanuts and dry roast them for 1-2 minutes until they start to turn golden. Remove them from the pan and set them aside. |
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5
Done
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In the same pan, add the chopped dried red chilies, minced garlic, and minced ginger. Sauté for about 30 seconds until fragrant. |
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6
Done
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Add the diced bell pepper and sauté for another 2-3 minutes until it starts to soften. |
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7
Done
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Return the crispy tofu cubes to the pan, and pour the prepared sauce over them. Stir well to coat the tofu and veggies with the sauce. Cook for another 2-3 minutes until the sauce thickens. |
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8
Done
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Add the roasted peanuts and chopped green onions to the pan. Stir to combine. |
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9
Done
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Serve your Vegan Chinese Kung Pao Tofu hot over cooked rice. |
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