Kung Pao Tofu

Serves 4
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Allergy Peanuts, Soy
Dietary Gluten Free, Oil Free, Vegan
Meal type Main Dish

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
  • 1/2lb mushrooms, quartered
  • 4 green onions, cut into 1 inch pieces
  • 1/2 cup peanuts
  • cooked brown rice

Sauce

  • 3/4 cups hoisin sauce
  • 3/4 cups reduced sodium tamari (soy sauce)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sweetener
  • 1-2 tablespoon chili garlic paste
  • 1 tablespoon red pepper flakes
  • 1 tablespoon grated ginger (or 1 tsp powdered ginger)

Directions

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