Vegan Kung Pao Tofu
Description
With the wit and elegance of a seasoned traveler, let this dish transport you across the world without ever leaving your kitchen.
Ingredients
Instructions
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- In a bowl, marinate tofu cubes with soy sauce, sesame oil, and maple syrup. Set aside for 15 minutes.
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In a separate small bowl, mix cornstarch with 1 tablespoon water to make a slurry.
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Heat vegetable oil in a pan over medium heat.
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Add minced garlic and ginger, sauté until aromatic.
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Introduce tofu cubes to the pan and cook until they're golden brown.
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Add red bell pepper and cook for 2-3 minutes.
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Pour in the hoisin sauce, dried chili pepper, and the cornstarch slurry. Mix well until tofu and peppers are well-coated.
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Toss in the peanuts or cashews and green onions. Stir fry for another minute.
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Serve hot and enjoy!
Servings 1
- Amount Per Serving
- Calories 410kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 4g20%
- Sodium 860mg36%
- Potassium 490mg15%
- Total Carbohydrate 32g11%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 20g40%
- Calcium 350 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions:
- Soy sauce can be replaced with tamari or coconut aminos for a gluten-free or soy-free option, respectively.
- Peanuts can be substituted with almonds or left out entirely for those with allergies.
Pairing:
- This dish pairs beautifully with a side of steamed jasmine rice or quinoa to balance the robust flavors.
Tip:
- Pressing the tofu for at least 30 minutes before marinating will give it a firmer texture and help it soak up the flavors better.
