Kung Pao Tofu

Kung Pao Tofu
vegan ~ plant-based ~ dairy-free

Serves: 2-3
Total Time: 30-45 minutes (includes prep)
Difficulty: Intermediate
Author: Vegan Rescue/Jessica Williams

Spicy and Flavorful.

My husband loves making his own hot sauce; he frequently takes a jar to work that he adds to his daily lunch salad. He often shares jars with co-workers. So, last week one of his co-workers shared with him some peppers from their garden. Once I saw the bag of Green Finger Hot peppers and Carolina Reapers, I instantly thought Kung Pao! This recipe is so simple and packs a punch. I’m way more sensitive to heat than he is, so in this recipe I removed some of the seeds to reduce the heat. I left some of the fresh diced peppers off to the side to top/garnish his serving. You can easily swap peppers and play around with your heat level for this recipe, and even use crushed red pepper flakes. Enjoy!

Ingredients:
     For the tofu:
1 (16oz Pkg) Super Firm Tofu
2 Tbsp Tamari Soy Sauce
1 Tsp Salt
1/2 Tsp Ground Pepper
3 Tbsp Cornstarch
About 2-3 Tbsp of Oil for frying

      For the sauce:
3-4 Tbsp Tamari Soy Sauce
3 Tsp Apple Cider Vinegar
1 Tbsp Agave Nectar
1/2 Tbsp Cornstarch
1 bunch of Scallions, chopped (green/white parts), divided
1-inch piece of Fresh Ginger, grated
3 Fresh Garlic cloves, minced/grated
Peppers of choice, chopped/divided (I used Carolina Reaper/Green Finger Hot)
2/3 Cups Peanuts
2 Tsp Sesame Oil to finish

Directions:
-Cut tofu into cubes. In a bowl, add the tofu and soy sauce, then set aside.
            Note: I allow the tofu to sit in the initial couple of tablespoons of soy sauce, while I chop all the veggies. This gives it some time to briefly marinate, while I’m prepping the other items.
-For the sauce: In a bowl, combine the remaining soy sauce, apple cider vinegar, agave, cornstarch, ginger, and garlic. I put half of the scallions/peppers in the sauce and reserve the remaining half when finishing the dish to serve. Whisk all ingredients to combine and set aside.
-For the tofu: To the bowl with tofu/soy sauce, add salt/pepper and three tablespoons of cornstarch. Toss together to combine.
-In a large pan or wok, heat oil for frying over medium-high heat. Fry tofu for about 2-4 minutes each side.
-Next, add the sauce mixture to the tofu. Heat together, toss and cook for another 2-3 minutes.
-At the end of cooking/prior to serving: Add the remaining scallions/peppers, sesame oil, and peanuts. Toss to combine and serve with rice.
-Enjoy!