Kung pao tofu is a vegetarian take on a Chinese takeout classic that's super simple to make at home. I've replaced the usual chicken with tofu for a plant-based version that can easily be made vegan and is every bit as tasty as the meat version!
4medium scallions (green onions)cut into 1 inch pieces
½cuproasted cashews or peanuts
red pepper flakesto taste
Preheat the oven to 300 F. In a medium bowl, combine the tofu cubes and soy sauce and marinate for about 10 minutes. Drain and toss the tofu with the cornstarch until evenly coated.
In a bowl or measuring cup, combine the broth, rice vinegar, sesame oil, oyster sauce, hoisin, and cornstarch.
Heat the vegetable or peanut oil in a large non stick pan over medium heat. Add the tofu and cook until golden on all sides, about 10 minutes. Remove to a sheet pan and transfer to the oven to keep warm and crispy.
Increase the heat to medium high. Add the red pepper and cook, stirring, until slightly softened, about 1 minute.
Add the garlic, ginger, and scallions, and cook until fragrant, a few seconds. Add the cashews and red pepper flakes and cook about 30 seconds more.
Add the broth mixture to the pan and stir until it starts to thicken, about 20 seconds. Add the tofu back to the pan and stir to coat.