Kung Pao Tofu

Recipe adapted from Detoxinista.

Ingredients:

Tofu:

• 16 oz. super firm tofu, torn into bite size pieces
• 2 c. water
• 1 TBSP salt
• 1 TBSP cornstarch
• 1 TBSP olive oil

Stir Fry Veggies:

• Olive oil
• Salt and pepper, to taste
• 1 eggplant, diced into 3/4 inch pieces
• 2-3 zucchinis, diced into 3/4 inch pieces
• 1 onion, diced into 3/4 inch pieces
• 1 large red bell pepper, diced into 3/4 inch pieces
• Other veggies: broccoli, green beans, asparagus, etc.
• 2 TBSP peanuts
• 1 green onion, sliced

Kung Pao Sauce:

• 1 c. water
• 6 TBSP soy sauce
• 2 tsp. rice vinegar
• 2 tsp. toasted sesame oil
• 2-3 TBSP maple syrup
• 4 garlic cloves, minced
• 1 1/2 tsp. crushed red pepper flakes 
• 4 tsp. cornstarch

Directions:

1. Tofu: Tear tofu into bite size pieces and place in a medium bowl. In a small saucepan bring 2 c. of water to a boil and then add the salt and boil until salt dissolves; then pour salted water over bite size tofu pieces. Cover bowl for 10 minutes. After 10 minutes, drain the tofu and place tofu pieces on a dry towel. Take another towel and gently pat the tofu dry. Dry out the bowl and once the tofu pieces are patted dry add the tofu back to the bowl; then add the cornstarch and olive oil and toss to combine.
2. Bake Tofu: Preheat oven to 425F and line a baking sheet with parchment paper. Once oven is preheated add the tofu to the parchment paper and bake for 25-30 minutes.
3. Roast Eggplant: Take chopped eggplant and add to a parchment lined baking sheet. Toss the eggplant with olive oil, salt, and pepper. Place in a 400-425F oven and roast for 25 minutes.
4. Sauce: In a small bowl or glass measuring cup and the water through the cornstarch and whisk to combine. Set aside.
5. Stir Fry Veggies: Heat 2 tsp. of olive oil in a skillet. Then add the zucchini and sauté until tender and some char; then remove from skillet and set aside. Add more olive oil, if necessary, to the skillet, and then add the onions and peppers and sauté until crisp tender and some char.
6. Add Sauce: Add zucchini to the skillet with the onions and peppers and then add the sauce and simmer until sauce is thickened and glossy. Taste and adjust seasoning. Add the tofu to the sauce and toss to combine.
7. Serve: To individual plates add the eggplant and top with the kung pao tofu. Top with green onions and peanuts.