Vegan Kung Pao Tofu

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Vegan Kung Pao Tofu

1 block tofu, firm

1 tablespoon peanut or olive oil

1 cup hoisin sauce

1/2 cup soy sauce

1 tablespoon Sambal Oelek (chili and garlic sauce)

1 tablespoon Spicy Bean Paste (Korean hot sauce)

1/2 cup red wine vinegar

1/2 cup sugar (optional)

1/2 cup carrot, small diced

1/2 cup onion, small diced

1/2 cup red bell pepper, small diced

1/2 cup zucchini, small diced

1 tablespoon peanut or olive oil

1/4 cup macadamia nuts or peanuts

 

 

 

 

Place the water packed tofu in the freezer overnight. Using tofu that

has been frozen first will give this dish a meatier feel. Freezing

makes the texture of tofu chewier, which resembles chicken. Thaw the

tofu by leaving it out all day or in the microwave for a few minutes.

Once thawed, squeeze the tofu between your hands over a bowl to catch

all the water that will come out. It will feel like squeezing a sponge

dry. The more water you get out, the more the tofu will absorb the

flavors of the sauce. Slice the tofu in to bite-sized cubes and fry in

the peanut oil until golden brown. Set aside.

 

Next, make the Kung Pao sauce. Combine all the sauce ingredients in a

mixing bowl and mix well, then set aside. Adjust the sauce to your

taste by adding more hot sauce if you want the sauce to be hotter, and

less sugar to take away some sweetness.

 

Cut all the vegetables into same size pieces so that they will cook

evenly. You can use all your favorite vegetables, these are just a

suggestion. In a sauté pan heat the peanut oil and sauté the

vegetables. Just be sure to add the thicker ones, like carrots, first

and let cook for two minutes. Then the onion and bell peppers for

another two minutes. Add delicate vegetables like zucchini last and

only cook briefly or they will get mushy and lose vitamins. Add the

golden tofu cubes and mix gently. Now add the sauce, a little at a

time, until you get the desired coating. Let the mixture simmer for a

few minutes to reduce the sauce and thicken it. For the final touch,

sprinkle with macadamia nuts for a truly local flair, or peanuts.

Serve over jasmine rice and enjoy!

 

Source: Choose Veg dot com

Formatted by Chupa Babi in MC: 12.20.06

 

 

 

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