Vegan Kung Pao Tofu with Vegetables
Ingredients:
- 1 block tofu, firm- drained and but into cubes (try to get as much liquid out of the tofu)
- 1 tablespoon peanut or olive oil
Sauce:
- 1 cup hoisin sauce
- 1/2 cup Bragg’s Aminos ( or soy sauce)
- 3 garlic cloves, minced
- red pepper flakes, pinch
- 1/2 cup red wine vinegar
- 1/2 cup sugar
- 1/2 cup carrot, small diced
- 1/2 cup onion, small diced
- 1/2 cup red bell pepper, small diced
- 1/2 cup zucchini, small diced
- 1 tablespoon peanut or olive oil
Directions:
Heat the peanut oil in a pan and fry the tofu until golden brown. Set aside.
Next, make the Kung Pao sauce. Combine all the sauce ingredients in a mixing bowl and mix well, then set aside. Adjust the sauce to your taste by adding more hot sauce if you want the sauce to be hotter, and less sugar to take away some sweetness.
Cut all the vegetables into same size pieces so that they will cook evenly. You can use all your favorite vegetables, these are just a suggestion. In a sauté pan heat the peanut oil and sauté the vegetables. Just be sure to add the thicker ones, like carrots, first and let cook for two minutes. Then the onion and bell peppers for another two minutes. Add delicate vegetables like zucchini last and only cook briefly or they will get mushy and lose vitamins. Add the golden tofu cubes and mix gently. Now add the sauce, a little at a time, until you get the desired coating. Let the mixture simmer for a few minutes to reduce the sauce and thicken it.
Serve over jasmine rice and enjoy!
Krista Lawhon 