Kung Pao Tofu
This recipe does not have that problem! The tofu fries up to a yummy golden brown with just a little crunch. The peppers and onions flavor the tofu before the sauce is added, but once the sauce is added? FLAVOR EXPLOSION in your mouth! So sweet and spicy and tangy you'd never know it was vegan!
8 ounces extra firm tofu, chopped into 1/4 thick strips
3 cloves garlic, minced
1 small onion, chopped
half of a red bell pepper, chopped
half of a green bell pepper, chopped
To make sauce, combine the following:
1/4 cup water
1/4 cup bragg's liquid aminos (or soy sauce)
1 teaspoon apple cider vinegar
1 1/2 tablespoons sugar
2 teaspoons corn starch
1 teaspoon crushed red pepper
Stir fry tofu and garlic in a non-stick pan or wok until tofu is a golden color all over.
Add bell peppers and onions and continue to stir fry until veggies soften.
Add sauce mixture to pan and continue to cook until sauce thickens.
Serve over brown rice.
Serves 2, refrigerate leftovers.