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 a meal like eating at a Chinese restaurant. 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 ounces organic extra- firm tofu block, pressed well (see Cook’s Note below)
- 1 or 2 Tbsp vegetable broth [or water]- for sautéing the Tofu
- 1/4 tsp black pepper- freshly ground
- 1 Tbsp arrowroot powder (or corn starch, or tapioca powder)
Sauce:
- 1/2 cup water [or vegie broth]
- 6 Tbsp low sodium tamari, soy sauce, or coconut aminos
- 2 Tbsp umeboshi plum vinegar [or red wine vinegar]
- 2 Tbsp rice vinegar
- 2 Tbsp maple syrup (may use molasses or squeezed orange juice instead)
- 1 tsp sesame seed oil (Optional) [substitute toasted or plain sesame added at the end of cooking]
- 1 to 2 Tbsp Sriracha- use less if you prefer less heat😊
- 1 Tbsp fresh ginger minced [ or1 tsp ground ginger]
- 1 ½ Tbsp arrowroot powder [or corn starch or tapioca flour]
Vegetables:
- 1 medium red bell pepper chopped
- 1 medium orange bell pepper- diced (use another red if you can’t find)
- 1 large shallot minced [or ½ medium to large yellow or white onion- chopped]
- 3 cloves garlic minced [or 1½ tsp pre minced garlic]
- 2 Tbsp fresh ginger minced or 2 tsp dry ground ginger
- 3 cups organic broccoli- diced
- 3 Tbsp fresh Cilantro leaves- chopped
- 1/3 cup raw, or use no-oil roasted whole peanuts
- 2 green onions ¾”- sliced
- 1 ½ Tbsp plain or toasted sesame seeds (if not using the sesame oil)
Directions
Tofu:
Oven Method:
- Preheat oven to 400 degrees F.
- After Tofu has been pressed to remove excess moisture (see note), cut into 1″ cubes or strips (your preference).
- Place in a bowl and add the 1 or 2 Tbsp vegetable broth. Sprinkle with pepper and 1 Tbsp arrowroot powder. Mix with a spatula.
- Place tofu on a parchment-lined baking sheet and bake for 25–30 minutes, flipping the cubes or strips halfway; and cook until edges of Tofu are golden brown.
- Set aside the Tofu on a plate
Stove Top Method
- After Tofu has been pressed to remove excess moisture, cut into 1” cubes or strips (your preference)
- Place Tofu in a bowl and add the 1 or 2 Tbsp vegetable broth. Sprinkle with pepper and 1 Tbsp arrowroot powder. Mix with a spatula.
- Place a large wok or cooking pot on the stove at medium- high heat for a minute.
- Add about 2 to 3 Tbsp of Vegie broth or water into the pot.
- 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 splash of water as needed to keep the Tofu from sticking.
- 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:
- Heat a large wok or deep pan medium- high for a minute; and, add 2 to 3 Tbsp the veggie broth (or water).
- Add the peppers, shallot (or onions), ginger, and garlic. Cook for 2–3 minutes stirring periodically. Add another splash of liquid to keep vegies from sticking, if necessary.
- Add broccoli and cook for 5–7 minutes. Attempt to leave some crispness for texture and nutritional advantage.
- Add the Kung Pao sauce and oil (if using only). Stir constantly until it thickens. Lower the heat.
- Add the cooked Tofu and the sesame seeds (if using) and stir to heat through for a couple of minutes.
- Remove from heat.
- Stir in fresh cilantro, green onion and peanuts.
Serving Suggestion:
Place in bowls over a beds of rice (brown, red, black, or wild) or cooked whole grain (like farro, wheat berries, quinoa, buckwheat, sorghum, or barley).
Cook’s Notes
Pressing your tofu:
If you want tofu to be firm and crispy, and not mushy, when you pan fry or bake it you will want to press the water out. Place Tofu on paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan😊. Let it press for at least 30 minutes, if you have the time.
Oil-free:
Original recipe calls for on adding sesame oil. Omit this and add toasted or plain sesame seeds at at the end of cooking the vegies.
Other Substitutions
No fresh ginger on hand? Use 1 tsp of ground ginger in place of 1 Tbsp of fresh ginger.
In place of Sriracha use red pepper flakes or red chili paste (Sambal Oelek is a favorite).
If you don’t have broccoli or peppers use other vegetables! Try carrots, mushrooms, asparagus, cauliflower, or sliced Brussels Sprouts.
Other nuts taste delicious in this recipe as well. Use pistachios or cashews in place of the peanuts.