3 Spring onions (white part for stir frying, green part for garnishing)
Sauce:
1 tbsp + 2 tsp GF soy sauce
3 tsp agave
1 tsp cornstarch
2 tsp Chinkiang black vinegar (or GF Option: Balsamic Vinegar)
1 tbsp water
Garnish: Roasted Peanuts (or cashews), Chili
Instructions
Preparation: Drain tofu out of package. Place your tofu on several layers of paper towels and place another layer of tissues on top of the tofu. Put a plate/tray on top. Weigh down with a book/ can to press out the water. Leave it for 30 minutes and discard the water.
Slice your tofu into 0.5" cubes.
Mix together all the ingredients for your sauce. Set aside.
Heat a non-stick pan over medium heat. When it is hot enough, add a little cooking spray/oil (optional). Lay your diced tofu in a single layer (make sure they are not touching) . You may need to do this in batches.
Sear one side of your tofu for 3-5 minutes till golden brown. Flip and sear the opposite side for another 2-3 minutes till brown. Remove the tofu and set aside.
Immediately add your chili, garlic, white parts of the spring onions and ginger into the same pan. Stir fry till aromatic (2-3 minutes).
Add in your seared tofu and pour over the prepared sauce.
Immediately turn your heat to low. Mix gently to not break your tofu.
Keep mixing whilst sauce thickens. This will take 3-5 minutes. (You don't want to evaporate all your liquid, add a little water if it looks too dry).
Remove and garnish with green parts of the spring onions, sesame seeds and more chili/chili flakes.
Notes
Traditional Method: Kung Pao Tofu is not really an authentic Chinese dish. It is a dish inspired from the original Kung Pao Chicken or 宫保鸡丁. It is always made with diced chicken that is marinated and stir-fried with peppers/vegetables and home-made deep-fried nuts like cashews or peanuts. This is an extremely spicy dish from the province of Sichuan. It almost always includes sichuan peppercorns and peppers to create what the Chinese call " 麻辣" or numbing flavor.
Our Suggestions: For our version, we toned down a lot on the spiciness. Instead of using the traditional Sichuan chilis, we used bird's eye chilis.
LIKE ANY STIR-FRY DISH IT IS SO IMPORTANT that you only make one batch of this at a time! It is much easier to control and to prepare. You need to make sure the wok/pan is extremely hot. This creates what the Chinese call "wok hei" - which is crucial in creating the best stir-fry!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/07/19/vegan-kung-pao-tofu-gf-oil-free/