This oil-free Kung Pao tofu recipe is vegan, gluten-free, and packed with flavor. It's a healthier twist on the classic Chinese dish, perfect for a satisfying meal!
Ingredients: 1 block extra-firm tofu, pressed and cubed. 1/4 cup low-sodium tamari or soy sauce. 1 tablespoon rice vinegar. 2 tablespoons maple syrup. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/4 teaspoon red pepper flakes adjust to taste. 1 bell pepper, diced. 1/2 cup roasted peanuts. 4 green onions, chopped. 1 tablespoon cornstarch. 2 tablespoons water.
Instructions: Preheat oven to 400F 200C. Line a baking sheet with parchment paper. In a bowl, whisk together tamari/soy sauce, rice vinegar, maple syrup, garlic, ginger, and red pepper flakes. Place tofu cubes on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through. In a skillet over medium heat, add bell pepper and saut for 5 minutes. Add the baked tofu, peanuts, and the tamari mixture to the skillet. Stir well to combine. In a small bowl, mix cornstarch and water until smooth. Pour into the skillet and stir until the sauce thickens. Cook for an additional 2-3 minutes until everything is heated through and the sauce coats the tofu. Garnish with chopped green onions before serving. Serve hot over rice or quinoa.
Prep Time: 15 minutes
Cook Time: 35 minutes
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