Ingredients
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For the Tofu Marinade:
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14 oz (400g) extra-firm tofu, cubed
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon rice vinegar
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1 tablespoon cornstarch
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For the 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 agave syrup (or maple syrup)
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1 teaspoon cornstarch
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1 teaspoon sesame oil (optional)
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1/2 teaspoon red pepper flakes (adjust to taste)
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For the Stir-Fry:
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2 tablespoons vegetable oil
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3 cloves garlic, minced
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1 -inch piece of fresh ginger, minced
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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1 cup broccoli florets
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1/2 cup roasted unsalted peanuts
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4 -6 dried red chili peppers (adjust to taste)
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1 Sliced green onions, for garnish
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1 Cooked rice or noodles, for serving
Directions
Enjoy the flavors of China in this spicy and savory Vegan Kung Pao Tofu Stir-Fry. It’s a delicious and satisfying meal for any night of the week.
Adjust the spiciness by adding more or fewer dried red chili peppers. If you prefer a milder version, you can omit them entirely.
Steps
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1
Done
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Prepare Tofu: |
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2
Done
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In a bowl, combine the cubed tofu, 2 tablespoons of soy sauce (or tamari), 1 tablespoon of rice vinegar, and 1 tablespoon of cornstarch. Gently toss to coat the tofu evenly. Allow it to marinate for 15 minutes. |
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3
Done
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Prepare Sauce: |
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4
Done
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In a separate bowl, whisk together 3 tablespoons of soy sauce (or tamari), 2 tablespoons of rice vinegar, agave syrup, 1 teaspoon of cornstarch, sesame oil (if using), and red pepper flakes. Set the sauce aside. |
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5
Done
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Sauté Tofu: |
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6
Done
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In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated tofu and cook until it becomes golden brown and crispy on all sides. Remove the tofu from the pan and set it aside. |
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7
Done
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Stir-Fry Veggies: |
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8
Done
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In the same pan, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant. Add the chopped red and green bell peppers, broccoli florets, and dried red chili peppers. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. |
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9
Done
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Combine Tofu and Sauce: |
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10
Done
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Return the cooked tofu to the pan with the stir-fried vegetables. Pour the prepared sauce over everything. Stir well to coat and let it simmer for 2-3 minutes until the sauce thickens and coats the tofu and veggies. |
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11
Done
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Add Peanuts: |
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12
Done
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Add the roasted peanuts to the pan and toss to combine. Cook for an additional minute. |
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13
Done
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Serve: |
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14
Done
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Garnish with sliced green onions. Serve the Vegan Kung Pao Tofu Stir-Fry hot over cooked rice or noodles. |
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