Kung Pao Tofu w/Veggies

Posted byChris Reynolds

Variation on a recipe originally found on glutenfreevegan.com

Servings

~4

Prep time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes

  • 1 package tofu
  • 2 tbsp oil
  • 1 piece ginger small knob, sliced thin
  • 4 clove garlic
  • 3-5 piece chilies dried, red, cut in half & seeds shaken out
  • 1 pinch fresh ground pepper
  • 2 cup veggies green beans, snap peas, broccoli
  • 1 piece bell peppers red
  • 1 piece carrot sliced diagonally
  • 1 hand peas
  • .5 cup peanuts chopped
  • .25 cup tamari
  • 2 tbsp rice wine or rice vinegar
  • 2 tsp brown sugar can use coconut sugar
  • 1 tsp sesame oil
  • 1 tbsp maple syrup

Instructions

  1. Fry tofu until golden
  2. Heat oil on med-high & add garlic & ginger
  3. Saute until it begins to soften
  4. Add chilies & ground pepper
  5. Saute until chilies turn deep red
  6. Add veggies & tofu. Stir to combine.
  7. Combine soy sauce/tamari, rice wine/vinegar, brown sugar, sesame oil & maple syrup in a bowl
  8. Add to wok w/peanuts & toss to coat
  9. Stir fry for ~5 minutes
  10. Serve over rice or asian noodles
Recipe Categories: Mains
Meal Types: Dinner
Cuisines: Asian, Chinese