Name: Vegan Kung Pao Chicken
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 block firm tofu (frozen and thawed (about 450g), see note 1); 1 null red bell pepper (diced); 1 null green bell pepper (diced); 0.5 bunch green onions (half, sliced); 3.5 cloves garlic (minced (to taste)); 1 inch ginger (minced (to taste)); 3 tbsp roasted peanuts (dry, optional (see note 2)); null null cooked rice (for serving, if desired); 0.25 cup soy sauce (reduced sodium (use GF tamari if needed)); 0.25 cup water; 2 tbsp vegan hoisin (oil-free (see note 3)); 1 tbsp balsamic vinegar (or other); 1 tbsp cornstarch (or arrowroot powder); 0.75 tsp red pepper flakes (or Sichuan peppercorns, optional); 2 tbsp soy sauce ((use GF tamari if needed)); 2 tbsp water; 1 tbsp mirin (non-alcoholic, or sherry)

Instructions

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1

Press the firm tofu (1 block) for minutes (15) or longer using a tofu press or homemade method.
2

For an optional marinade, combine soy sauce (2 tbsp), water (2 tbsp), and mirin (1 tbsp). Pour over pressed [firm tofu] and let soak for a few minutes.
3

While the [firm tofu] is pressing or marinating, dice the bell peppers (2 medium), slice the green onions (0.5 bunch), and mince the garlic (3.5 cloves) and ginger (1 inch). Measure all sauce ingredients.
4

Sauté the garlic (3.5 cloves) and ginger (1 inch) in a nonstick pan with a little [water] (or oil) over medium-high heat for minute (1) until fragrant.
5

For crunchy vegetables, add them later. For softer vegetables, add the bell peppers (2 medium) now and sauté for minutes (3) before the next step.
6

Add the roasted peanuts (3 tbsp) to the pan and sauté with the garlic and ginger for about minutes (3). If not using peanuts, add the bell peppers (2 medium) now and sauté for a few minutes.
7

In the same pan, combine the soy sauce (0.25 cup), water (0.25 cup), vegan hoisin (2 tbsp), balsamic vinegar (1 tbsp), cornstarch (1 tbsp) (mixed with water to prevent lumps), and red pepper flakes (0.75 tsp). Stir until small bubbles form, then reduce heat to medium until the sauce thickens to a syrupy consistency.
8

Add the marinated [firm tofu] to the sauce and stir gently. Break up the tofu slightly if desired. Heat until warmed through and adjust flavors to taste.
9

Serve the vegan Kung Pao immediately with [cooked rice]. Garnish with extra [green onions], [red pepper flakes], and crushed [roasted peanuts], if desired.
10

Refrigerate leftovers for up to days (5) in an airtight container.