Vegan Kung Pao  Tofu

Yield

4 people

Time

30 minutes

Kick that take-out to the curb and dive into a plate of this savory Vegan Kung Pao. A saucy, Chinese stir fry recipe that will knock your socks off while giving you a light slap of spice.

Ingredients

– 1 red bell pepper – 1 green bell pepper – 1/2 bunch green onions – 2 cloves garlic minced – 1/3 cup peanuts roasted + salted – 8 oz can water chestnuts (optional but recommend) – 16 oz firm tofu – 1 tbsp tamari – 1 tbsp tapioca or cornstarch The Sauce – 5 Tbsp tamari (low-sodium soy sauce) – 1/2 cup water (or low sodium veggie broth) – 2 Tbsp rice vinegar – 1-2 Tbsp Chinese black vinegar (or plain balsamic vinegar or rice vinegar) – 2 tbsp brown sugar maple or date syrup – 2-3 tsp hoisin sauce – 1 tsp tapioca or cornstarch – 1 pinch red chili flakes or a few dried Chinese Tien Tsin red peppers (optional to taste)

1.   How to Press the Tofu without a Tofu Press – Drain the tofu from its package and slice in half lengthwise so that you end up with two thinner blocks of tofu.

2.  Use the palm of your hands and squeeze as much water from the tofu pieces without breaking them.

3.   Wrap the tofu in a cotton tea bowl and place on a shallow plate.

4.   Place a cutting board on top of the wrapped tofu and then add a heavy object on top like a cast iron pan or canned tomatoes etc… Allow the tofu to press for at least 30 minutes before using.

5.  Cook the Tofu – Preheat your air fryer to 400”F.

6.  Cut the pressed tofu into half inch cubes and place in a bowl. Drizzle with 1 tablespoon of tamari and using a spatula gently toss to coat well. Sprinkle with the tapioca or cornstarch and give it another gentle toss to coat.

7.  Place the tofu in the air fryer tray without touching each other and air-fry for 10 to 13 minutes until golden to your liking. (I used the Breville smart oven air-fryer, make sure to adjust cooking times for different brands/models).

8.  Alternatively you can pan fry or oven bake the tofu (on a parchment lined cooking sheet) at 425”F for 20 to 25 minutes until crispy around the edges.

9.  Make the Kung Pao – Cut the bell peppers into 1/2 inch cubes and discard the core. Slice the scallions into 1 inch pieces and toss together with the peppers.

10. Preheat a large wok or cast iron pan over medium high heat. Add a light drizzle of oil and stir fry the peppers and green onions for a few minutes until the begin to soften (use a splash of water for WFPB + Plantricious compliance).

11. Push the veggies to the side and add a drop of oil in the center, then add the garlic. Cook about 30 seconds until the garlic is fragrant and toss to coat.

12. The Kung Pao Sauce – In a medium size bowl whisk all of the sauce ingredients together until combined well. Add to the pan with the veggies and bring to a simmer. Cook for a couple of minutes until the sauce starts to thicken.

13. Add the cooked tofu, drained water chestnuts and peanuts to the pan and give everything a good toss to coat well.

14.  Serve hot over a bed of brown rice garnished with sesame seeds, fresh chili, cilantro, chives or watercress.

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