Kung Pao Tofu

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Peanuts

Tofu

Broccoli Red Peppers

Cornstarch

Scallions

Water

Ginger Garlic

Red Pepper Flakes

Soy Sauce

Hoison

Rice  Vinegar

Sesame Oil

Maple Syrup

Let the tofu sit for 15 minutes. Then cut it into 1-inch cubes.

Pat the tofu block with a towel. Then wrap it with a dry towel and place a cast iron pan on top to press out the excess liquid.

Arrange the tofu on a sheet pan greased with non-stick cooking spray. Bake for 10-12 minutes.

Preheat the oven to 400 degrees F.

Combine the soy sauce, water, maple syrup, rice vinegar, hoison, sesame oil, ginger, garlic and red pepper flakes. Simmer over medium heat for 2 minutes.

Make the sauce while the tofu is in the oven.

Stir the cornstarch mixture into the sauce. Simmer for another couple minutes to thicken it.

Whisk the cornstarch with water.

Add the broccoli and red peppers to the pan in between the tofu. Cook for 5 minutes.

Flip the tofu to the other side.

Cook until the tofu is lightly browned and the broccoli is tender and bright green, about 5 minutes.

Add the peanuts to the pan.

Spoon half the sauce on the pan, tossing with the tofu, broccoli and peppers. Serve the extra sauce on the side.

Sprinkle with sliced scallions.

Kung Pao Tofu

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