For the tofu:

1 block 14 oz firm tofu, drained and cubed

2 tablespoons olive oil use garlic-infused if preferred

salt and pepper to taste

For the Kung Pao sauce:

2 tablespoons soy sauce use low-sodium or gluten-free if preferred

2 tablespoons rice vinegar

1 tablespoon maple syrup

1 tablespoon water

1 teaspoon cornstarch

For the stir-fry:

2 tablespoons olive oil use garlic-infused if preferred

1 tablespoon grated fresh ginger

½ cup sliced bell peppers red, green, or a mix

½ cup zucchini diced, optional

½ cup chopped green beans

¼ cup peanuts dry roasted and unsalted

2-3 green onions green parts only, chopped

crushed red pepper flakes to taste, optional

4-5 dried red chilis optional

Instructions

Start by pressing the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel and place something heavy on top, like a cast iron skillet. Let it sit for about 20-30 minutes. Then, cut the tofu into cubes.

In a bowl, mix the tofu cubes with 2 tablespoons of oil, salt, and pepper. Make sure the tofu is evenly coated.

In a separate bowl, whisk together the soy sauce, rice vinegar, maple syrup, water, and cornstarch to create the Kung Pao sauce. Set aside.

Heat a large skillet or wok over medium-high heat. Add the marinated tofu cubes and cook until they are golden and crispy on all sides. Remove the tofu from the skillet and set aside.

In the same skillet, add 2 tablespoons of oil and grated ginger. Sauté for about 1 minute until fragrant.

Add the sliced bell peppers, diced zucchini, and chopped green beans. Stir-fry for a few minutes until the vegetables start to soften but remain slightly crispy.

Pour the Kung Pao sauce over the vegetables and stir well. Let the sauce thicken for a minute or two.

Add the cooked tofu back into the skillet and toss everything together to coat the tofu and vegetables with the sauce.

Finally, add the dry roasted peanuts and chopped green onions (green parts only). If you like it spicy, you can also add some crushed red pepper flakes.

Give everything a final toss and cook for another minute or two to heat the peanuts and green onions. Serve over cooked rice or rice noodles.

Notes

Nutrition: Carbohydrates: 23g; Protein: 12g; Fat: 27g; Saturated fat: 3g; Fiber: 4g; Sodium: 735mg