Ingredients
Directions
Preheat oven to 400 degrees fahrenheit.
After tofu has been pressed (see note) to remove moisture, cut into 1" cubes or strips (whichever you prefer).
Place in a bowl and add the vegetable broth. Sprinkle with pepper and mix with a spatula.
Place tofu on a parchment-lined baking sheet and bake for 25–30 minutes, flipping the cubes or strips halfway through. Or, pan fry in vegetable broth until edges of tofu are golden brown. Set aside.
In a medium bowl, add all sauce ingredients and whisk well to combine. Set aside.
In a large pan or wok, heat the veggie broth in the pan over medium-high heat.
In the hot pan, add the peppers, shallot, ginger and garlic. Cook for 2–3 minutes.
Add broccoli and cook for 5–7 minutes or until desired consistency.
Add the Kung Pao sauce and stir constantly until it thickens. Lower the heat.
Add the tofu and stir then remove from heat.
Stir in cilantro, green onion and peanuts.
Top on a bed of rice.
Chef's Notes
Press your tofu
If you want tofu to be firm and crispy, and not mushy, when you pan fry or bake it then you’ll want to press the water out of it at least an hour before you cook it. Wrap the tofu in paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan or a few heavy books. Let it press for about an hour if possible.
Oil-free
Omit the sesame seed oil and top with sesame seeds instead.
Substitutions
Don’t have fresh ginger on hand? Use 1 tsp of ground ginger in place of 1 Tbsp of fresh ginger.
Use red pepper flakes in place of the sriracha.
Don’t have broccoli or peppers on hand? Any vegetables will do here! Try carrots, mushrooms, asparagus, cauliflower or Brussels sprouts.
Other nuts taste delicious with this as well. If desired, use pistachios or cashews in place of peanuts.
Storage
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Preheat oven to 400 degrees fahrenheit.
After tofu has been pressed (see note) to remove moisture, cut into 1" cubes or strips (whichever you prefer).
Place in a bowl and add the vegetable broth. Sprinkle with pepper and mix with a spatula.
Place tofu on a parchment-lined baking sheet and bake for 25–30 minutes, flipping the cubes or strips halfway through. Or, pan fry in vegetable broth until edges of tofu are golden brown. Set aside.
In a medium bowl, add all sauce ingredients and whisk well to combine. Set aside.
In a large pan or wok, heat the veggie broth in the pan over medium-high heat.
In the hot pan, add the peppers, shallot, ginger and garlic. Cook for 2–3 minutes.
Add broccoli and cook for 5–7 minutes or until desired consistency.
Add the Kung Pao sauce and stir constantly until it thickens. Lower the heat.
Add the tofu and stir then remove from heat.
Stir in cilantro, green onion and peanuts.
Top on a bed of rice.
