NO FRY Crispy Kung Pao Tofu - Vegan, Gluten Free, Oil Free - Easy Vegan Takeout

Press and cut the tofu into cubes.

Add 2 tablespoons of cornstarch to the tofu and toss to coat evenly.

Add 1 tablespoon of rice vinegar, 2 tablespoons of tamari, 1 teaspoon of red chili paste, and 2 cloves of minced garlic to the tofu and toss again to coat.

Transfer the coated tofu to a baking sheet lined with nonstick parchment paper in an even layer, ensuring no pieces overlap.

Bake the tofu in the oven at 425°F for 20 to 25 minutes.

In a pitcher or bowl, combine 1/2 cup of tamari, 1/2 cup of veggie broth, 2 tablespoons of rice vinegar, 2 cloves of minced garlic, 1/2 teaspoon of red chili paste, 2 tablespoons of coconut sugar, and 2 tablespoons of gluten-free hoisin sauce and mix well.

Add 2-3 tablespoons of cornstarch to the sauce mixture and whisk until smooth with no lumps, then set aside.

In a hot saute pan, add 1 chopped red bell pepper and saute for a couple of minutes, adding water if it starts to stick.

Add 5-6 red chilies, 1/4 cup of peanuts, and 2 cloves of minced garlic to the pan and saute for about 4 to 5 minutes until the bell peppers are soft, adding water if necessary.

Add the baked tofu to the pan and mix to incorporate.

Pour the prepared sauce into the pan and stir immediately, keeping the heat on low medium until the sauce thickens to your desired consistency.

Garnish with chopped green onions before serving.

Equipment Needed

Spice Level:

Dietary