Ingredients

• Ingredients Scale 1x2x3x 1 block (14 – 16oz.) tofu, super firm, extra firm or firm (organic pref.) 5 tablespoons tamari, soy sauce or coconut aminos, divided 1 tablespoons + 2 teaspoons dark sesame oil (toasted), divided 2 tablespoons regular oil (sesame or olive oil), divided 1/2 teaspoon fresh cracked black pepper 1/4 teaspoon red pepper flakes, or to taste 3 tablespoons water 3 tablespoons rice wine vinegar 3 tablespoons pure maple syrup 10 – 12 dried red chilies (see notes) 1 small white onion, diced 3/4 inch 2 bell peppers, red and green, cored and diced 3/4-inch 1 zucchini, quartered and diced 2 cloves garlic, minced 1 1/2 inch knob ginger, minced 2 teaspoons organic cornstarch (or arrowroot or tapioca powder) 1/4 cup roasted peanuts (unsalted) 1 green onion, thinly sliced

Preparation

• Instructions Prep the tofu: Place the block of tofu between a clean dish towel, gently press down on top and along the edges so the towel absorbs the moisture. Cut the tofu into 3/4 inch cubes. Marinate the tofu: Add 2 tablespoons tamari, 2 teaspoons dark sesame oil, black pepper and red pepper flakes to a medium-sized bowl, add tofu and gently fold together until tofu is coated. Let tofu marinate while preparing the other ingredients. Stir-fry sauce: To make the sauce, whisk together 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons maple syrup, and 1 tablespoon dark sesame oil in a small-medium bowl. Brown tofu: Heat 1 tablespoon regular oil in a wok or large saute pan over medium-high heat. Add marinated tofu in a single layer in the pan and cook without moving for 2 – 3 minutes. Stir the tofu and cook for 2 – 3 minutes, stir once again and cook for 2 minutes. Transfer tofu to a plate. Stir-fry veggies: Turn heat down to medium and add 1 tablespoon regular oil. Add red chili peppers, stir-fry for 1 minute. Add the onion and stir-fry 1 minute. Add bell peppers and stir-fry for 1 minute. Add zucchini, garlic, ginger, and cook for 1 minute. Add tofu & sauce: Add the tofu back to the pan. Add the sauce to the pan and allow to heat and bubble, about 1 to 2 minutes. Add slurry mix: Make a cornstarch slurry by mixing together 2 teaspoons cornstarch and 1 tablespoon water. Add to the pan, stirring to combine, continue stirring until the sauce is thickened, about 1 minute. Serve: Serve with rice or quinoa. Garnish kung pao tofu with peanuts and sliced green onions. Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for up to 5 days.