Servings: 4

For the Tofu: subheading: For the Tofu:
2 blocks extra-firm tofu, pressed and cubed 2 blocks extra-firm tofu, pressed and cubed
4 T soy sauce 4 T soy sauce
2 T rice vinegar 2 T rice vinegar
2 T cornstarch 2 T cornstarch
2 T vegetable oil 2 T vegetable oil
For the Sauce: subheading: For the Sauce:
6 T soy sauce 6 T soy sauce
4 T rice vinegar 4 T rice vinegar
2 T maple syrup or agave nectar 2 T maple syrup or agave nectar
2 T hoisin sauce 2 T hoisin sauce
2 t cornstarch mixed with 2 teaspoons water 2 t cornstarch mixed with 2 teaspoons water
For the Stir-Fry: subheading: For the Stir-Fry:
4 T vegetable oil 4 T vegetable oil
2 bell peppers, diced 2 bell peppers, diced
2 zucchinis, sliced 2 zucchinis, sliced
2 C broccoli florets 2 C broccoli florets
1 C unsalted peanuts or cashews 1 C unsalted peanuts or cashews
6 cloves garlic, minced 6 cloves garlic, minced
2 t fresh ginger, grated 2 t fresh ginger, grated
1 T crushed red pepper spice 1 T crushed red pepper spice

Prepare the Tofu: subheading: Prepare the Tofu:
Press the tofu to remove excess water and cut it into cubes.
In a bowl, mix soy sauce, rice vinegar, and cornstarch. Add tofu cubes and marinate for 15 to 20 minutes.
Heat 2 T vegetable oil in a pan over medium-high heat. Add the marinated tofu cubes and cook until golden brown on all sides. Set aside.
Prepare the Sauce: subheading: Prepare the Sauce:
In a bowl, whisk together soy sauce, rice vinegar, maple syrup or agave nectar, hoisin sauce, and the cornstarch-water mixture. Set aside.
Stir-Fry: subheading: Stir-Fry:
In the same pan, add 4 T of vegetable oil. Stir in garlic, ginger, and dried red chilies. Sauté for a minute until fragrant.
Add bell pepper, zucchini, and broccoli to the pan. Stir-fry until the vegetables are slightly tender but still crisp.
Pour in the prepared sauce and toss the vegetables to coat them evenly.
Combine Tofu and Vegetables: subheading: Combine Tofu and Vegetables:
Add the cooked tofu and peanuts or cashews to the pan. Gently toss until everything is well coated with the sauce and heated through.
Serve: subheading: Serve:
Serve the Vegan Kung Pao Tofu over cooked rice or noodles.