Vegan Chinese Kung Pao Tofu

thespruceeats.com

Joan Svetik

1 pound firm or extra firm tofu ( pressed and cut into bite-sized cubes)

subheading: For the Marinade:

3 tablespoons vegetable broth

1 tablespoon freshly squeezed lime juice

2 tablespoons soy sauce (or tamari to keep it gluten-free)

1 tablespoon sesame oil

subheading: For the Stir-Fry:

2 tablespoons sesame oil

1 medium onion (diced)

1 red bell pepper (diced)

¼ teaspoon red pepper flakes

½ cup sliced mushrooms

1 tablespoon minced fresh ginger

1 small bok choy (chopped)

¼ cup vegetable broth

½ cup snow peas

½ small purple cabbage (sliced thin)

1 tablespoon chopped fresh parsley

1 teaspoon hot sauce

Salt and pepper to taste

Directions at thespruceeats.com

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