I made this recipe from Andrew Weil a few months ago. I really liked it, but I forgot about it somehow. I was looking through my food photos on Facebook a few days ago and saw the picture I took of it. I was reminded of how delicious it was, so I ran into the kitchen to make it again. I changed the recipe to suit the contents of my fridge. If you don’t have all of the ingredients, you can adjust accordingly.
Kung Pao Vegetables and Tofu
- 1 container of tofu, drained and cut into small pieces
- 1 bunch of broccoli, cut into small pieces
- 1 red onion, chopped
- 1 cup crimini mushrooms, chopped
- 1/2 cup unsalted peanuts
- 2 teaspoon peanut oil, divided
- 1 teaspoon garlic chili paste
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegan Worcestershire sauce
- 1 1/2 tablespoons cornstarch
- Stir the sauce ingredients together in a bowl and set aside.
- Cook the tofu pieces in two tablespoons of peanut oil on high heat. Flip occasionally and cook until they are golden brown. Remove from pan and set aside.
- In the same pan, heat the remaining oil and add the onions. Cook for about 5 minutes, until they are translucent. Add the broccoli, mushrooms and peanuts and cook for a few more minutes. Then add the garlic chili paste, tofu and sauce. Stir continuously until the sauce thickens, about 5 minutes. Serve with brown rice or rice noodles.
This dish is so delicious that you will completely forget how good for you it is. Broccoli, mushrooms and onions all contain powerful anti-cancer properties. Tofu is known to fight high cholesterol and heart disease, and peanuts are known to prevent hypertension.