By veganmilitarywife

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Kung Pao Tofu (Vegan, Oil Free, Gluten Free)

Categories : Main Dish
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Kung Pao Tofu

Servings 4

Ingredients

  • 1 package extra firm tofu drained and pressed
  • 1/2 onion diced
  • 1 bell pepper diced
  • 1 carrot cut in half and sliced thin on a bias
  • 1 stalk celery sliced on a bias
  • 1 head broccoli cut up
  • 1/2 lb mushrooms quartered
  • 4 green onions cut into 1 inch pieces
  • 1/2 cup peanuts
  • cooked brown rice

For the Sauce:

  • 3/4 cups hoisin sauce
  • 3/4 cups reduced sodium soy sauce or liquid aminos
  • 1 tablespoon rice vinegar
  • 1 tablespoon date sugar
  • 1-2 tablespoon chili garlic paste
  • 1 tablespoon red pepper flakes
  • 1 tbsp grated fresh ginger
  • 1 tbsp corn starch

Instructions

  • Preheat oven or air fryer to 350 degrees F.
  • Dice tofu and place on a parchment lined baking sheet.
  • Bake for 20 minutes, turn, then bake another 20 minutes. Or air fry for 20 minutes.
  • Meanwhile, prep your veggies and make the sauce.
  • To make the sauce, whisk together the sauce ingredients. Set aside.
  • Preheat a wok or other large heavy bottom pan over high heat.
  • Add all veggies, except green onions, and saute until tender crisp.
  • Add tofu, peanuts, green onions, and sauce.
  • Cook until heated through.
  • Serve over cooked brown rice.