deepthawtz/kung_pao_tofu.md

## kung_pao_tofu.md

      
    Raw
  

              kung_pao_tofu.md
            
          
    Vegan/Gluten-Free Kung Pao Tofu

(for 4 servings)
Sauce base


1/2 cup brown rice syrup
1/4 cup rice wine vinegar
2 1/2 teaspoons cornstarch (for thickening)
2 teaspoons tamari (or soy sauce)
1/4 teaspoon cayenne pepper

Everything else


1 1/2 teriyaki sauce (or make your own soy sauce + brown sugar is all that is)
1 pound extra-firm tofu cut into 1/2 inch cubes
mushrooms if you want them
1 tablespoon toasted sesame oil (not strictly necessary but nice)
1/2 tablespoon canola oil
1 1/4 teaspoons crushed red chili flakes (or toss in a few whole dried red chilis like they do in Chinese restaurants)
2 teaspoons fresh minced ginger
2 cloves garlic minced
1 cup chopped peanuts
3 scallions sliced thinly and diagonally
3/4 cup diced green pepper
3/4 cup diced red pepper
(or whatever peppers you find)

Cooking Steps

Preheat oven at 350.
Sauce:
Combine brown rice syrup, rice wine vinegar, cornstarch, tamari, and cayenne pepper in a small bowl. Mix well and set aside.
Tofu:
In a medium bowl, place the teriyaki marinade. Add the tofu cubes and gently toss to coat well. Remove with a slotted spoon, draining off excess liquid, and place on a baking pan in single layer. Bake the tofu in the oven for 15 to 20 minutes, until it is lightly browned.
Wok:
Heat the oils in a large wok or sauté pan until almost smoking. Add the red chili flakes, ginger, garlic and peanuts. Turn heat down and sauté for about three minutes (careful to stir constantly so the garlic doesn't burn). Add the baked tofu and scallions (save some scallions for the very end though) and mushrooms if you used those, turn up the heat to medium and sauté for 1 minute.  Add half of the reserved Kung Pao sauce base, stirring constantly until the sauce thickens. Once thick, add the remaining half of the sauce base, and stir until glossy. Stir in the peppers and cook and stir for 1 to 2 minutes, until the peppers are firm-tender.
Serving

I like to top with cilantro, lime and scallions. Not really traditional but I think it tastes good that way. Serve with rice or noodles or you can throw this in some kind of tortilla wrap thing too.
Enjoy!