Kung Pao Tofu & Veggies
1 pkg firm or extra firm tofu, wrapped in a towel or paper towel to drain
Kung Pao Sauce:
½ cup water
½ cup braggs liquid amoinos or soy sauce
2 tsp apple cider vinegar
2 tsp sesame oil
3 tbsps sugar
2 tsp crushed red pepper
¼ tsp wasabi powder 2 tbsp cornstarch
2 teaspoon coconut oil or olive oil
2 tablespoon coconut oil or olive oil
1 medium onion, chopped
1 bell pepper, chopped
6 cloves garlic, minced
2 cups of broccoli florets, cut into bite size pieces
1 cup carrots, chopped
¼ raw cashews (optional)
Slice your drained tofu into cubes. Heat olive oil in a large frying pan. Sprinkle with garlic salt and turn cubes until nicely golden brown. Remove from heat, and carefully transfer tofu to a paper towel lined bowl.
Mix the sauce ingredients and set them aside.
Heat oil over medium heat in a large frying pan, then carefully add the onion & bell pepper. Cook for about 4 minutes. Add minced garlic, and stir continuously for about a minute. Add the broccoli and carrots and cook for about 5 minutes. Next, add the sauce and cook until the sauce thickens, another 3-5 minutes or so. Add sauteed tofu and cashews (if using) and cook for another minute or so. Remove from heat and serve over brown rice. Serves 4, saves well in the fridge for up to a week.
Good to Know:
This recipe is a family favorite. I’ve made it so many times and it is always a winner. You can substitute zucchini or other types of veggies, just be sure to use about the same amount of veggies that you are subbing for. The wasabi powder is usually in the international section or the asian section of your grocery store. This recipe uses very little, but it does add a distinctive flavor. The wasabi powder has a super long shelf life, so invest in a little jar and make this easy recipe part of your regular rotation.