Vegan Kung Pao Tofu

Ingredients

• 14 oz Firm tofu (drained and pressed)
• 3 tbsp Cornstarch (for coating the tofu)
• 2 tbsp Peanut oil (or any neutral oil)
• 1 medium Bell pepper (diced (red or green))
• 1 medium Zucchini (diced)
• 4 stalks Scallions (chopped, green and white parts separated)
• 3 cloves Garlic (minced)
• 1 inch Ginger (fresh, minced)
• 5 pieces Dried red chilies (adjust for spice preference)
• 3 tbsp Soy sauce (or tamari for gluten-free)
• 2 tbsp Rice vinegar (for acidity)
• 1 tbsp Maple syrup (for sweetness)
• 2 tbsp Vegetable broth (for sauce consistency)
• 1/4 cup Roasted peanuts (chopped, for garnish)
• 1 tbsp Sesame seeds (for garnish)

Instructions

1. 1

   Begin by pressing the firm tofu to remove excess moisture. Cut the tofu into 1-inch cubes.

2. 2

   In a bowl, toss the tofu cubes with cornstarch until evenly coated.

3. 3

   Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat.

4. 4

   Once hot, add the coated tofu cubes and cook until golden and crispy, about 5-7 minutes. Stir occasionally to ensure even cooking. Remove the tofu from the pan and set aside.

5. 5

   In the same skillet, add another tablespoon of oil. Add the diced bell pepper, zucchini, and the white parts of the scallions. Sauté for about 3-4 minutes until slightly tender.

6. 6

   Add the minced garlic, ginger, and dried red chilies to the skillet. Cook for an additional 1-2 minutes until fragrant.

7. 7

   In a small bowl, mix together the soy sauce, rice vinegar, maple syrup, and vegetable broth. Pour this sauce over the sautéed vegetables.

8. 8

   Add the crispy tofu back into the skillet and stir well to coat everything in the sauce. Cook for another 2-3 minutes to heat through.

9. 9

   Serve hot, garnished with chopped roasted peanuts, sesame seeds, and the green parts of the scallions.