Ingredients
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For the Tofu:
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1 block (14 ounces) extra-firm tofu, pressed and cubed
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2 tablespoons cornstarch
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon vegetable oil
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For the Kung Pao Sauce:
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3 tablespoons soy sauce (or tamari for gluten-free)
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2 tablespoons rice vinegar
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1 tablespoon maple syrup or agave nectar
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1 tablespoon cornstarch
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1 teaspoon sesame oil
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1/2 teaspoon crushed red pepper flakes (adjust to taste)
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1/2 cup water
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For the Stir-Fry:
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2 tablespoons vegetable oil
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2 cloves garlic, minced
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1 -inch piece of fresh ginger, minced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 cup roasted unsalted peanuts
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4 -5 green onions, sliced (white and green parts separated)
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1 Cooked rice, for serving
Directions
Adjust the level of spiciness by adding more or fewer crushed red pepper flakes. You can also customize this dish with your favorite vegetables, such as broccoli or mushrooms.
Steps
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1
Done
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For the Tofu: |
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2
Done
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In a mixing bowl, combine cubed tofu, cornstarch, and soy sauce. Toss to coat the tofu evenly. |
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3
Done
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Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until they are crispy and golden brown on all sides. This may take about 10-12 minutes. Remove the tofu from the skillet and set it aside. |
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4
Done
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For the Kung Pao Sauce: |
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5
Done
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In a small bowl, whisk together soy sauce, rice vinegar, maple syrup (or agave), cornstarch, sesame oil, crushed red pepper flakes, and water until well combined. Set aside. |
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6
Done
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For the Stir-Fry: |
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7
Done
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In the same skillet, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and ginger, and sauté for about 1 minute until fragrant. |
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8
Done
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Add diced red and green bell peppers to the skillet and stir-fry for about 2-3 minutes until they start to soften. |
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9
Done
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Pour the prepared Kung Pao sauce into the skillet and bring it to a simmer. Cook for 2-3 minutes until the sauce thickens. |
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10
Done
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Add the crispy tofu cubes, roasted peanuts, and sliced white parts of green onions to the skillet. Stir well to coat everything with the sauce and heat through. |
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11
Done
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Serve the Vegan Kung Pao Tofu over cooked rice and garnish with sliced green parts of the green onions. |
