Kung Pao Tofu with Broccoli
Spice things up with vegan Kung Pao Tofu! It's an easy-to-make stir-fry that is perfect for dinner on busy weeknights. In this dish, tofu and vegetables are smothered in a spicy homemade kung pao sauce.
Ingredients
For the Kung Pao Sauce
- 1 cup vegetable stock
- 2 tablespoons tamari
- 2 tablespoons rice vinegar
- 1 ½ tablespoons cornstarch
- 1 teaspoon garlic chile paste or ½ teaspoon red pepper flakes
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger
For the Stir-Fry
- 2 teaspoons peanut oil
- 1 14 ounce container extra firm tofu drained, pressed, and cut into bite-sized pieces
- 2 bunches of broccoli cut into small pieces (about 6 cups)
- 1 medium red bell pepper chopped
- 5 or 6 small dried chile peppers
- 4 cups cooked brown rice or rice noodles
- ¼ cup unsalted peanuts chopped
- 2 scallions thinly sliced
Instructions
- In a small bowl, whisk together all of the sauce ingredients. Set aside
- Heat half of the oil in a large pan over medium-high heat. Add the tofu and cook, flipping occasionally for about 10 minutes, or until the pieces are golden brown. Remove the tofu from the pan and set them aside.
- In the same pan, add the rest of the oil, broccoli, and red pepper. Cook, stirring frequently for 5 to 10 minutes, until the broccoli is bright green. Add the tofu back to the pan along with the sauce and the dried chiles. Stir thoroughly and cook for about 5 more minutes, until heated throughout.
- Serve the tofu and broccoli over the rice or noodles and top with chopped peanuts and sliced scallions.