Ingredients
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1 block (14 oz) extra-firm tofu, cubed
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2 tablespoons soy sauce (or tamari for gluten-free)
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2 tablespoons cornstarch
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2 tablespoons vegetable oil
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1/2 cup unsalted peanuts
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 small onion, chopped
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3 cloves garlic, minced
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1 -inch piece of ginger, minced
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3 -4 dried red chilies (adjust to taste)
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1/4 cup low-sodium vegetable broth
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3 tablespoons rice vinegar
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2 tablespoons hoisin sauce
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1 tablespoon agave syrup (or maple syrup)
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1 teaspoon toasted sesame oil
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1 Sliced green onions for garnish
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1 Cooked rice for serving
Directions
Adjust the level of spiciness by adding or reducing the number of dried red chilies according to your preference.
Steps
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1
Done
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Press the tofu: Wrap the tofu block in a clean kitchen towel and place a heavy object (like a cast-iron skillet) on top to press out excess water for about 20 minutes. Then, cube the tofu into bite-sized pieces. |
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2
Done
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In a bowl, mix the cubed tofu with 2 tablespoons of soy sauce (or tamari). Add the cornstarch and toss until the tofu is coated evenly. |
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3
Done
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until they are 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 the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir in the minced garlic, ginger, and dried red chilies. Sauté for about 30 seconds until fragrant. |
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5
Done
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Add the chopped onion and diced bell peppers to the skillet. Stir-fry for 2-3 minutes until the vegetables start to soften. |
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6
Done
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Return the tofu to the pan and add the unsalted peanuts. Mix well. |
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7
Done
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In a small bowl, whisk together the vegetable broth, rice vinegar, hoisin sauce, agave syrup, and toasted sesame oil. Pour this sauce mixture over the tofu and vegetables. |
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8
Done
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Stir-fry for an additional 2-3 minutes, allowing the sauce to coat everything evenly. If you want it spicier, you can add more dried red chilies or a dash of chili oil. |
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9
Done
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Serve your Vegan Kung Pao Tofu hot over cooked rice, garnished with sliced green onions. |
