Ingredients

• 1 firm tofu, drained and pressed
• 2 tbsps cornstarch
• 2 tbsps vegetable oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 zucchini, diced
• 3 green onions, chopped
• 3 garlic, minced cloves
• 6 dried red chilies
• 240 mls (1 cup) roasted peanuts
• 3 tbsps soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 240 mls (1 cup) water
• 2 tsps cornstarch (for sauce)
• 1 tsp sesame oil

Instructions

1. Cut the tofu into small cubes and toss with 2 tbsp of cornstarch until evenly coated.
2. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat. Fry the tofu cubes until golden brown on all sides. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tbsp of oil. Sauté the red bell pepper, green bell pepper, zucchini, and green onions for 4-5 minutes.
4. Add minced garlic and dried red chilies to the pan. Cook for another 2 minutes.
5. In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, maple syrup, water, and 2 tsp of cornstarch until well combined.
6. Pour the sauce into the pan with the vegetables and stir well. Cook until the sauce thickens, about 3-5 minutes.
7. Add the cooked tofu back to the pan along with the roasted peanuts. Toss everything together until the tofu is well coated with the sauce.
8. Drizzle the sesame oil over the dish and serve immediately.

Notes

• This vegan kung pao tofu offers a spicy, savory, and slightly sweet flavor profile.
• Great when served over steamed rice or noodles.