Inspired by this Buddhist Chef recipe, we’ve kicked it up a step adding some typical Kung-Pao add-ins such as Zucchini and Cashews.
- 1 block firm tofu
- 1/2 cup cornstarch
- 3 tblspn coconut oil
- 2 cloves garlic (or 2 1/2 tblspn minced garlic)
- 2 tblspn maple syrup
- 2 tblspn soy sauce
- 2 tblspn ketchup
- 2 tblspn szechuan sauce (1 tblspn for light spice & 3 if you want it super HOT)
- 3 green onions, thinly sliced
- 2 zucchini
- 1/2 cup chopped carrots
- 1/4 cup cashews
- 3/4 cup vegetable broth
- Cut tofu into cubes and coat well with cornstarch. I typically put the cubes into a bowl and put cornstarch on top and mix until they’re all coated about 60-80% with cornstarch.
- In a saucepan heat the oil. Add the tofu and cook until barely golden brown.
- Add the zucchini and carrots and cook until the tofu is golden brown and the zucchini is soft.
- Add in the onions and cook for about another 1-2 minutes.
- While cooking tofu, mix together vegetable broth, maple syrup, soy sauce, ketchup, szechuan, and garlic to make sure spiciness is to your preference.
- Then pour this mixture in with tofu, zucchini, carrots, and onion. Add cashews then cover and let simmer for a few minutes, stirring every 1-2 minutes until broth thickens.
- Once thickened, remove off the stove and serve. I typically serve it over 1/4 cup (dry) of quinoa, but you can also use brown rice if you prefer.