Ingredients
-
For the Tofu:
-
14 oz (400g) extra-firm tofu, cubed
-
2 tablespoons soy sauce or tamari
-
1 tablespoon cornstarch
-
1 tablespoon vegetable oil for frying
-
For the Stir-Fry Sauce:
-
3 tablespoons soy sauce or tamari
-
2 tablespoons rice vinegar
-
1 tablespoon agave syrup or maple syrup
-
1 tablespoon cornstarch
-
1/4 cup water
-
For the Stir-Fry:
-
2 tablespoons vegetable oil
-
1 red bell pepper, diced
-
1 green bell pepper, diced
-
1/2 cup unsalted peanuts
-
4 cloves garlic, minced
-
1 -inch piece of fresh ginger, minced
-
2 -3 dried red chili peppers (adjust to taste)
-
4 -5 green onions, chopped
-
1 Cooked cauliflower rice or steamed broccoli, for serving (optional)
Directions
Savor the rich and spicy flavors of this vegan Kung Pao tofu stir-fry, a delightful Chinese-inspired lunch option.
Adjust the level of spiciness by adding or reducing the number of dried red chili peppers. You can also customize this stir-fry by adding your favorite vegetables, such as broccoli, mushrooms, or snap peas.
Steps
|
1
Done
|
Press the tofu: Wrap the tofu in a clean kitchen towel and place something heavy on top (like a cast-iron skillet or a couple of cans). Let it press for about 15-20 minutes to remove excess moisture. Then, cube the tofu into bite-sized pieces. |
|
2
Done
|
Prepare the tofu marinade: In a bowl, mix 2 tablespoons of soy sauce (or tamari) with 1 tablespoon of cornstarch. Toss the tofu cubes in this mixture until coated. |
|
3
Done
|
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the tofu cubes and fry until they become crispy and golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set it aside. |
|
4
Done
|
Prepare the stir-fry sauce: In a small bowl, whisk together 3 tablespoons of soy sauce (or tamari), rice vinegar, agave syrup, 1 tablespoon of cornstarch, and 1/4 cup of water. Set aside. |
|
5
Done
|
In the same pan, add another 2 tablespoons of vegetable oil. Stir in the minced garlic, ginger, and dried red chili peppers. Sauté for about 1-2 minutes until fragrant. |
|
6
Done
|
Add the diced red and green bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften. |
|
7
Done
|
Return the crispy tofu to the pan and pour the stir-fry sauce over everything. Stir well to coat the tofu and veggies with the sauce. |
|
8
Done
|
Add the unsalted peanuts and chopped green onions to the pan. Stir-fry for an additional 2-3 minutes until everything is well combined, and the sauce has thickened. |
|
9
Done
|
Serve the vegan Kung Pao tofu stir-fry hot over cauliflower rice or steamed broccoli if desired. |
