Although this dish is usually made with chicken, you can use tofu to create a very similar vegetarian and vegan version of traditional kung pao chicken. It's got lots of healthy Chinese veggies - snow peas, bok choy, cabbage and mushrooms. Serve this Szechuan-style Chinese kung pao tofu recipe over rice.
See also: More vegetarian Chinese food recipes
Ingredients:
- 3 tbsp vegetable broth
- 1 tbsp lime juice
- 2 tbsp soy sauce
- 1 pound firm or extra firm tofu, cut into bite-sized cubes
- 1 tbsp sesame oil + 2 tbsp
- 1 onion, diced
- 1 red bell pepper, diced
- 1/4 tsp red pepper flakes
- 1/2 cup sliced mushrooms
- 1 tbsp fresh ginger, minced
- 1 small bok choy, chopped
- 1/4 cup vegetable broth
- 1/2 cup snow peas
- 1/2 small purple cabbage, sliced thin
- 1 tbsp fresh chopped parsley
- 1 tsp hot sauce
- salt and pepper to taste
- 1/2 cup peanuts or cashew nuts (optional)
Preparation:
Combine the 3 tbsp vegetable broth, lime juice, soy sauce, 1 tbsp sesame oil and the tofu in a small bowl. Allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.
Pre-heat oven to 375 degrees. Grease a baking sheet or cover with foil and bake tofu for 15 minutes, turning once.
In a large skillet or wok over medium-high heat, sautee the onion, bell pepper, red pepper flakes, mushrooms and ginger in 2 tbsp sesame oil for 3 to 5 minutes, stirring frequently. Add bok choy and vegetable broth and cook for 3 to 5 more minutes. Add cabbage and snow peas.
Reduce heat to low and add tofu and remaining ingredients, cooking just until combined and heated through. Serve over rice.
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