Ingredients
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For the Tofu:
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14 oz (400g) extra-firm tofu, pressed and cubed
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2 tablespoons soy sauce (gluten-free if needed)
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1 tablespoon cornstarch or arrowroot powder
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2 tablespoons vegetable oil for frying
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For the Stir-Fry Sauce:
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3 tablespoons soy sauce (gluten-free if needed)
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2 tablespoons rice vinegar
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2 tablespoons agave syrup or maple syrup
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1 teaspoon cornstarch or arrowroot powder
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1/2 teaspoon sesame oil
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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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1 tablespoon vegetable oil
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 small zucchini, diced
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3 -4 cloves garlic, minced
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1 -inch piece of fresh ginger, minced
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1/2 cup unsalted peanuts or cashews
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1 Sliced green onions for garnish
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1 Cooked rice or noodles for serving (optional)
Directions
Adjust the level of red pepper flakes to your preferred level of spiciness. This dish is versatile and can be customized with your favorite vegetables. Enjoy!
Steps
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1
Done
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Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place something heavy on top (like a cast-iron skillet). Let it sit for at least 15 minutes, then cube the tofu. |
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2
Done
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In a bowl, combine the cubed tofu, 2 tablespoons of soy sauce, and 1 tablespoon of cornstarch. Toss until the tofu is well coated. |
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3
Done
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Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add the tofu cubes and fry until they are crispy and golden brown on all sides. Remove the tofu from the pan and set it aside. |
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4
Done
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In a small bowl, whisk together all the ingredients for the stir-fry sauce: 3 tablespoons soy sauce, rice vinegar, agave syrup, 1 teaspoon cornstarch, sesame oil, and red pepper flakes. Set aside. |
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5
Done
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In the same pan, add 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and the diced red and green bell peppers. Stir-fry for 2-3 minutes until the peppers start to soften. |
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6
Done
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Add the diced zucchini and continue stir-frying for another 2-3 minutes until the vegetables are tender but still crisp. |
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7
Done
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Return the crispy tofu to the pan and pour the stir-fry sauce over everything. Stir to coat the tofu and vegetables evenly. Allow the sauce to thicken, which should take about 2-3 minutes. |
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8
Done
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Add the unsalted peanuts or cashews to the pan and stir for an additional 1-2 minutes. |
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9
Done
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Serve the Kung Pao Tofu Stir-Fry hot, garnished with sliced green onions. You can serve it over cooked rice or noodles if desired. |
