It's nom nom time! Here is a vegetarian take on a Chinese classic: Kung Pao Tofu! This dish is delicious and takes very little time to prepare. It tastes great with white rice and is a great way to add some spice to your next meal!
Kung pao is a soy- and sesame-based sauce. The sauce is made sweet and spicy with a hint of chili paste and is delicious served over tofu (fried if you prefer) or TVP (textured vegetable protein). You can get creative add any combination of veggies that you’d like to the mix, but you can also keep it simple with just red bell pepper that is only slightly sautéed.
Enjoy!
Vegetarian Kung Pao Tofu in 15 minutes
2 Tbsp. white wine
2 Tbsp. soy sauce
2 Tbsp. sesame oil
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1 oz. hot chili paste
1 tsp. rice wine vinegar
2 tsp. brown sugar
1 tsp. olive oil
1/2 cup chopped red or green bell pepper
1/2 cup chopped onion
1 clove garlic, minced
4 Tbsp. peanuts
16 oz. tofu (already cooked) or cooked TVP
2 Tbsp. white wine
2 Tbsp. soy sauce
2 Tbsp. sesame oil
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1 oz. hot chili paste
1 tsp. rice wine vinegar
2 tsp. brown sugar
1 tsp. olive oil
1/2 cup chopped red or green bell pepper
1/2 cup chopped onion
1 clove garlic, minced
4 Tbsp. peanuts
16 oz. tofu (already cooked) or cooked TVP
- In a small bowl, combine the wine, soy cause, sesame oil, cornstarch, chili paste, vinegar, and sugar and stir until well combined. Set aside.
- In a sauté pan over medium heat, add the olive oil, then sauté the bell pepper, onion and garlic until the pepper just begins to soften, about 3 minutes.
- Add the sauce and heat until the mixture begins to thicken.
- Add the tofu and continue to cook until all pieces are well coated with a thick sauce.
- Serve with rice or noodles and top with peanuts.
Makes about 4 servings