Vegan Kung Pao Tofu

frommybowl.com

Caleb Wagner

subheading: FOR THE TOFU:

1 14 ounce block extra firm tofu pressed*

1 tablespoon avocado oil or another high-heat cooking oil

1 tablespoon low-sodium tamari or soy sauce

3 tablespoons cornstarch

subheading: FOR THE STIR FRY AND SAUCE:

1 teaspoons Sichuan peppercorns optional

1 tablespoon avocado oil

2 tablespoons low-sodium tamari or soy sauce

2 tablespoons hoisin sauce

2 tablespoons unseasoned rice vinegar

1 teaspoon dark soy sauce optional, for color

½ cup water

1 tablespoon cornstarch

3 green onions chopped; white and green parts separated

3 cloves garlic minced

1" fresh ginger peeled and grated (~2 tsp)

1 red bell pepper large dice

1 green bell pepper large dice

½ cup roasted unsalted peanuts

5 to 10 dried red chiles cut in half for more spice

1 teaspoon toasted sesame oil

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