Kung Pao Roasted Tofu w Broccoli & Tree Nuts

Kung Pao Roasted Tofu w Broccoli & Tree Nuts

Based on an original recipe posted on Food Revolution Network. Reconfigured and altered by Dr John.

Makes about 4 or more servings.
Prep and Cook Time: 55 min.

This is my choice when I want to eat Chinese restaurant style. It’s plant-based goodness and sweet spicy flavor will make it a favorite of yours as well. Serve this Tofu broccoli dish with red, black, brown, or wild rice. You’ll love it! 😊

Ingredients
For Tofu:
  • 16 oz extra- firm tofu block, pressed well (see Cook’s Note below)
  • ½ cup vegetable broth [or water] for sautéing veggies- adding more as needed
  • 1/4 tsp black pepper- freshly ground
  • 1 ½ Tbsp corn starch (or tapioca powder)
Sauce:
  • 1/2 cup water [or vegie broth]
  • 3 Tbsp low sodium tamari (or use light soy sauce, or even lower salt coconut aminos)
  • 1 Tbsp red wine vinegar
  • 2 Tbsp rice vinegar (or apple cider vinegar)
  • 2 Tbsp maple syrup (may use molasses or squeezed orange juice instead)
  • 1 to 2 Tbsp Sriracha- use less for less heat😊
  • 1to 2 Tbsp fresh ginger minced or grated [or 1 tsp ground ginger]
  • 1 ½ Tbsp corn starch (or tapioca flour)
Vegetables:
  • 2 large red bell peppers-thin sliced
  • 2 large shallot minced [or 1 medium yellow or white onion- diced]
  • 3 cloves garlic minced [or 1½ tsp pre minced garlic]
  • 2 Tbsp fresh ginger minced or 2 tsp dry ground ginger
  • 3 ½ cups cut up broccoli.
  • 2 cups of any other favorite vegetable like diced parsnip, butternut squash, zucchini, and others
  • 3 Tbsp fresh Cilantro leaves- chopped (Optional)
  • 1/3 cup of no-salt-added roasted mixed tree nuts (or use raw or no salt-added roasted peanuts) [Optional]
  • 1 ½ Tbsp plain or toasted sesame seeds (Optional)
  • 2 green onions ¾”- sliced as garnish (Optional)
Directions
Roasting the Tofu:

Oven Method: [Comes out great!]

  1. Preheat oven to 400 degrees F.
  2. After Tofu has been pressed to remove excess moisture (see Cook’s Note below) cut into about 1″ cubes.
  3. Place in a medium bowl. Sprinkle with black pepper and 1 ½ Tbsp corn starch. Mix with a spatula to coat.
  4. Place tofu on a parchment-lined baking sheet and bake for 25–30 minutes, flipping the cubes halfway. Bake until Tofu is firm and browning.
  5. Set aside the Tofu on a plate.

Stove Top Method

  1. After Tofu has been pressed to remove excess moisture, cut into about 1” cubes.
  2. Place Tofu in a medium bowl. Sprinkle with black pepper and 1 ½ Tbsp corn starch. Mix with a spatula to coat.
  3. Place a large, preheated wok or cooking pot on the stove at medium- high heat with 1 or 2 Tbsp od water or broth. Heat pan.
  4. Place Tofu into the wok or pot; and sauté the Tofu turning regularly with a spatula until the pieces are browning- maybe 5 to 7 minutes. Add another small splash of water if needed to keep the Tofu from sticking.
  5. Set Tofu aside on a plate (you will use the wok or pot again to make vegies).

Make the Sauce:

In a medium bowl, add all sauce ingredients and whisk well to combine. Set aside.

Make the vegies; and finish the dish:

  1. Preheat a large wok or deep pan over medium- high heat for a minute; and, add ¼ cup of veggie broth or water.
  2. Add the shallot (or onions), ginger, and garlic. Cook for 2–3 minutes stirring periodically. Add a small splash of liquid to keep vegies from sticking, if necessary.
  3. Add broccoli, Red Peppers, and additional veggies and mix. Stir periodically and cook for about 5 minutes. Leave some crispness in the veggies for texture and nutritional advantage. You may add 1 or 2 Tbsp of liquid to keep veggies moist if needed.
  4. Now add the sauce and stir until it thickens. Lower the heat and cook for 2 minutes.
  5. Add the cooked tofu and the sesame seeds and stir to heat together for a couple of minutes.
  6. Remove from heat.
  7. Stir in fresh cilantro, green onion and nuts.

Serving Suggestion:

Place in bowls over a bed of cooked rice (brown, red, black, wild, or jasmin) or cooked a whole grain (like farro, wheat berries, quinoa, buckwheat, sorghum, or barley).

Dr John’s Cook’s Notes

Pressing your tofu:

If you want tofu to be cooked firm and dry you must press the water out of the tofu before baking or frying. Place Tofu on paper towels or a clean tea towel, and set something heavy on top, like a cast iron pan or books (protect with plastic wrap)😊. Let it press for 15 or 20 minutes.
Cutting up Tofu:

  • Set the Tofu block up on one of the long sides.
  • Use a sharp knife to split the block into 2 pieces.
  • Lay the sides on top of each another, and cut intoabout ¾ inch cubes.

Oil-free, or not:

We suggest you cook without oil because it is both highly caloric and causes cancer promoting heterocyclic amine chemicals when heated to high temperature. Some people occasionally like the flavor of a touch of sesame or olive oil in Asian stir- fry. Stir in 1 tsp only of sesame or olive oil about 2 minutes before you complete the cooking process if you like. Dr John

Nuts:

Tree nuts (pistachio, almond, walnut, hazel nuts, and cashews) taste delicious in this recipe. Use raw or no oil- added roasted tree nuts or peanuts (Peanuts are a nut- like legume. Not a really a nut). Nuts are Optional in this recipe.

Other Substitutions

No fresh ginger? Use 1 tsp of ground ginger in place of fresh. Dr John keeps large pieces of ginger in the freezer. Take a piece out, grate what you need, and place the frozen ginger back in the freezer immediately.

In place of Sriracha use red pepper flakes or red chili paste (like Sambal Oelek).

No broccoli or peppers? Use other vegetables! Try carrots, mushrooms, asparagus, cauliflower, sliced Brussels Sprouts.

This version is made with Chinese Broccoli with added thin sliced Rutabaga strips as an add-in veggie.

Our Shabbat (Sabbath) meal. A combination plate has been assembled containing the Tofu-Veggie dish with peanuts. It is placed on a bed of mixed dark rices, Grilled cooked sweet and white potatoes are added. What a meal!