Kung Pao Tofu #vegetarian #vegan

Kung pao tofu is crammed with veggies in a tasty, marginally zesty sauce! Did I notice simple? The sauce has just 3 fixings and you can utilize whatever veg you have close by - all done in around 30 minutes! What's more, it's ideal for the beginner tofu eater. Perhaps you've attempted it previously and it wasn't for you or you simply don't have a clue how to manage it. I got you!

This kung pao tofu is crammed with veggies, has insignificant fixings, yet it's full. of. season. It's also extremely free. Utilize whatever veggies you have close by. Bring down the flavor if it's a lot for you. For hell's sake, you would deep be able to broil the tofu in the event that you needed to. (Dislike that could ever occur at my home!) Include additional veggies on the off chance that you needed.

The best part, it's simple. You press the tofu, hurl the tofu, heat the tofu. While you're doing that, you prep the veggies and saute. Hurl it together with the sauce and BAM! It's finished. In the event that you can discover heated tofu, which I find effectively where I am, you don't need to press. It'll be correct where the tofu is and it'll state prepared on the bundle.

Brisk vegan supper packed with veggies and zest! Kung Pao tofu, cashew tofu, plant-based Chinese paradise – I don't know what to call this truly. In any case, it's SO. Shaking.

Ingredients

• 1 block firm or extra firm or super firm tofu any of the 3 works great
• salt, pepper, garlic powder or your favorite seasoning blend
• 1 tablespoon olive oil
• 1 tablespoon cornstarch
• 2 small or 1 large zucchini cut into chunks
• 1/2 medium/large onion, chopped or sliced
• 1 jalapeno chopped, seeds removed if you don’t want too much heat
• 1 bell pepper chopped
• 1-1.5 cups fresh green beans, trimmed and cut in half
• 2-3 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4-1/2 cup cashews or peanuts

SAUCE

• 7 tablespoons low sodium soy sauce
• 3 tablespoons honey
• ½-3 tablespoons Sriracha sauce, ½=minimal heat, 3=spicy! start small and check the spice level
• sesame seeds for garnish, optional
• green onions for garnish, optional
• cilantro for garnish, optional

Instructions

1. Preheat your oven to 400°. 
2. Cut your pressed tofu into cubes about 1? or 1.5? square.  If you’re a tofu newbie, I would take that down by half, into 1/2? squares.   In a large bowl, combine the tofu and the olive oil, toss to coat.   Add the cornstarch.  Add the salt & pepper and garlic powder or whatever spice blend you’re using.  I like Heaven Made It’s Incredible for this, but use whatever you like.  Toss to coat.
3. Line a baking sheet with parchment paper.  Add the tofu chunks.  Bake at 400° for 15 minutes.  Flip them over and bake another 15 minutes. Remove when done. 
4. While you’re baking your tofu, chop all the veggies.  Heat the sesame oil in a large pan over medium/high heat.  When hot, add the chopped veggies, except the ginger and the garlic.  Saute until you like the feel of the veggies.  Longer cook time = softer veggies.  We like a crisp bite to our veggies, so it doesn’t take long.  When the veggies are to your liking, add the garlic and ginger.  Stir about for 1-2 minutes.  Turn the heat off. 
5. Mix together your soy sauce, honey, and sriracha.  
6. When the tofu is done, it should be crisp on the outside and tender on the inside.  Toss all of the tofu into the pan with the veggies.  Add the sauce and the cashews/peanuts.  Stir and add some heat, just to heat the veggies through and warm up the sauce.  
7. Serve over rice – regular, brown, fried, cauliflower or with noodles.  Maybe some potstickers on the side if you’re feeling frisky.

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