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Kung Pao Tofu [Vegan]
When you think of Chinese food, I would bet one of the last ingredients you would ever think of would be mayonnaise. I know that’s true for me. But that’s exactly the ingredient that is in this recipe for Kung Pao Tofu. This recipe is adapted from Chef Mariano Gascon who... Read More
Ingredients You Need for Kung Pao Tofu [Vegan]
How to Prepare Kung Pao Tofu [Vegan]
- Cut the tofu into cubes. In a bowl, add the tamari, agave, toasted sesame oil and cornstarch. Whisk until mixed. Add the tofu to the marinade and let it sit in the fridge for at least 30 minutes.
- While the tofu is chilling in the marinade, make the sauce for the dish. In a bowl, combine the tamari, mayonnaise, peanut butter, agave, brown rice vinegar, toasted sesame oil, garlic, pepper and hot sauce (optional). Whisk together until smooth. If the mixture seems too thick, just slowly add water until it is at the consistency you desire. Set aside.
- In a small skillet, add the peanuts and toast them over a low flame. Be careful not to let them burn. Shake the skillet every now and then to turn the peanuts. You know they are ready when you can smell them.
- n a deep skillet (or wok), add the oil over high heat. Drain the tofu from the marinade and place the tofu in the hot skillet. Let cook, turning the pieces often, until the cubes are browned on all sides. This will probably take about 15 minutes. While the tofu is cooking, chop up the veggies you are using.
- When the tofu is browned, remove from the skillet and set aside. Don’t forget to check on the peanuts. If they are done, turn the heat off. Add the remaining oil to the hot skillet and add the veggies, one by one, stirring often, until they are just tender. It’s good to let the veggies keep their crunch, especially since a sauce is going on top. The vegetables looked so colorful and beautiful, I almost hated to put a brown sauce on top of them.
- When the veggies are to your liking, add the peanut butter and mayo sauce on top and mix through until the sauce is heated through. Add the tofu back to the skillet and garnish with the toasted peanuts.
Nutritional Information
Total Calories: 1,426 | Total Carbs: 40 g | Total Fat: 22 g | Total Protein: 19 g | Total Sodium: 6,362 mg | Total Sugar: 55 g
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What’s with the mayonnaise?
No sorry Melanie Eager that doesn’t do it for me.