Vegan Kung Pao Tofu

Cut the tofu into pieces. You can do squares, rectangles, triangles, or anything else you prefer. Just make sure pieces are all around the same size so that baking time is equal.

Put the tofu in a large bowl and drizzle 2 tablespoons of the tamari/soy sauce over the top. Mix well.

Next, add ¼ cup cornstarch and mix again. It will get goupy but that’s ok. Some pieces may also fall apart a little if they are too big, so mix carefully. You can also do the tamari/soy sauce and cornstarch in a plastic bag and shake to mix.

Add to a baking dish (make sure it is high heat approved, you can also use a parchment lined baking sheet if you don’t have one).

Next mix the bell peppers, garlic, green onions and dried chilies (if using) with a drizzle of sesame oil (or broth if oil free) and add add to the baking dish.

Bake for about 20 minutes, until tofu is just browning.

Meanwhile, whisk all the sauce ingredients in a bowl until the cornstarch is mixed in.

When the tofu is done, add the sauce to the baking dish and mix around.

Bake for about 15 minutes, until sauce is thickening and bubbling.

Take out of the oven and mix in the peanuts.

Serve over rice and a sprinkle of green onion.