Vegan Kung Pao Tofu

Vegan Kung Pao Tofu

I will admit that I've been a tofu skeptic over the years, but I'm slowly becoming a convert. When we traveled to China, I absolutely loved a couple of the tofu dishes that we ordered. It has made me more adventurous and more determined to nail the preparation of tofu.

This was SO GOOD! It was bright and colorful and the texture was perfect. We served it over white rice. I think there are things that make tofu really good like pressing the moisture out and frying or baking it. I also prefer firm or even better, extra firm tofu. I adapted this recipe from China Sichuan Food.

Vegan Kung Pao Tofu

VEGAN KUNG PAO TOFU

(adapted from China Sichuan Food)

1 lb. extra firm tofu (drain it from the package, wrap it in a clean towel, and put a heavy skillet on top for at least 15 minutes to further remove the moisture)

3 Tb. canola oil

1 green pepper, cut in chunks

1 red pepper, cut in chunks

3 garlic cloves, minced

1 inch fresh ginger root, peeled and minced

5 green onions (use 2-3 inches in the stir fry and chop the remaining green part for garnish)

1/2 c. peanuts

Stir-fry sauce (see recipe below)

Heat oil in wok. Add the tofu and cook until golden brown. Remove from wok and set aside. Keep 2 tsp. of oil in the wok and pour out any extra. Add garlic, ginger, and onions and stir fry until you can smell them. Add the tofu and peppers and continue to stir fry until peppers are starting to soften. Pour in all of the stir fry sauce and the peanuts (you can reserve some peanut for garnish if you like). Mix well and then transfer to a serving dish and garnish with green onion and peanuts.  

Stir-fry Sauce

2 Tb. soy sauce

2 tsp. sugar

1 tsp. corn starch

2 tsp. vinegar (you can use rice, apple cider, or a sherry wine)

1 tsp. sesame oil

1 Tb. water

Combine all ingredients in a liquid measuring cup and set aside. 

Asian Broccoli Bowls

We love ethnic food in our house and since transitioning to a predominately vegetarian diet, we love it even more! So many ethnic dishes are already tailored towards plant-based eating. This dish was inspired by the Peas and Thank You recipe Szechuan Broccoli and Quinoa. I made a few minor adjustments to the sauce and added several ingredients to make this a main-dish meal for us. It's so tasty that I've made it twice in the last week! And the leftovers are delicious too!

Feel free to substitute your veggies of choice, just adjust cooking times as needed.

Don't let the long list of ingredients and instructions deter you from trying this. Once you get your veggies prepped, this meal comes together quite quickly.



ASIAN BROCCOLI BOWLS
(adapted from peasandthankyou.com)
Print This Recipe

Cooked Quinoa or Brown Rice (use half broth for the cooking liquid)

1-1/2 lbs broccoli florets
1/2 lb mushrooms, cut into chunks
1-2 onions, cut into chunks
sesame oil and/or olive oil for drizzling
season to taste

1/2 lb extra-firm tofu, cut into small cubes
sesame oil and tamari sauce for drizzling
season to taste

Sauce
1/4 c. tamari
1/4 c. vegetable broth
1 Tbsp maple syrup or agave nectar
1 Tbsp sweet red chili sauce, such as Thai Kitchen Brand (opt.)
1/4 tsp ginger powder
1-2 cloves garlic, minced
1 Tbsp ground flax seed
1/2 tsp red pepper flakes

Cook the quinoa or brown rice according to package instructions.

Cut the tofu into cubes. Lay a clean towel on a cutting board and place the tofu on top. Either fold over that towel to cover or lay a second towel on top. Place another cutting board or baking sheet on top and stack a few heavy items to create a tofu "press." (Cookbooks work well.) Leave the tofu to press for 30-60 minutes.

Cut up veggies.

Preheat the broiler.

Arrange mushrooms and onions on a medium baking sheet and drizzle with a little sesame oil or olive oil; if desired, sprinkle with a little salt, red pepper flakes, and garlic powder, if desired. Arrange pressed tofu cubes onto another medium baking sheet, drizzle with a little sesame oil and tamari sauce; if desired, season with a little salt, ginger powder, garlic powder, and red pepper flakes. Arrange broccoli florets on a large baking sheet and drizzle with a little sesame oil.

If your oven size allows, broil the mushrooms and onions alongside the tofu for 10-15 minutes, stirring once. Then place on the bottom rack to keep warm while you broil the broccoli for 6-9 minutes, stirring once and making sure not to burn.

While the veggies and tofu are broiling, make the sauce. In a small saucepan, combine all of the sauce ingredients. Bring to a boil over medium-high heat, stirring constantly. Lower heat and simmer for a minute or two, until thickened. Remove from heat.

Scoop quinoa or rice into each bowl, top with the roasted veggies and tofu, drizzle with the sauce and sprinkle sesame seeds on top.