Description

This Oil Free Kung Pao Tofu is packed with excellent umami flavor combining sweet, salty, and spicy making it totally irresistible.

Ingredients

Scale

Base Ingredients:

14 to 16 oz. extra firm tofu, pressed

Marinade Ingredients:

1 Tablespoon minced garlic
1 teaspoon minced ginger
2 Tablespoons reduced-sodium tamari (+/-) *
2 Tablespoons low-sodium vegetable broth (+/-) *
2 Tablespoons pure maple syrup (+/-)
2 teaspoons molasses *
2 Tablespoons rice vinegar
1 teaspoon tahini
¾ to 1 ½ teaspoons chili garlic sauce (+/-) *
1/8 teaspoon Chinese Five Spice Powder *

Sauce Ingredients:

1 Tablespoon minced garlic
1 teaspoon minced ginger
2 Tablespoons reduced-sodium tamari (+/-) *
2 Tablespoons low-sodium vegetable broth (+/-) *
2 Tablespoons pure maple syrup (+/-)
2 teaspoons molasses *
2 Tablespoons rice vinegar
1 teaspoon tahini
1 ½ teaspoons chili garlic sauce (+/-) *
1/8 teaspoon Chinese Five Spice Powder *
1 to 1 ½ teaspoon cornstarch (or arrowroot powder) *

Optional Ingredients:

¼ to ¾ cup roasted, unsalted peanuts

Optional Topping Ingredients:

Freshly sliced green onions

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Instructions

Press the tofu for 30 minutes.
In the meantime, make the marinade by placing all the Marinade Ingredients into a bowl, whisk well, then place into a tightly covered flat container until the tofu is ready.
After the tofu has been pressed, cut the tofu into ½-inch thick triangles (or rectangles, squares) and place them in the container holding the marinade. Then gently turn the tofu around and around so it has been completely coated in the thin marinade. Refrigerate for a minimum of 30 minutes or overnight. Flip the tofu occasionally to ensure all sides are soaking the marinade.
When the tofu has completed marinating, preheat the oven to 350 F. Flip the tofu once again in the marinade, then place the tofu pieces onto a parchment-paper lined baking sheet. Place in a preheated 350 F oven for 15 minutes.
After 15 minutes, take the partially cooked tofu pieces out of the oven. Take each piece of tofu and dunk it into the marinade to coat, then return to the baking sheet. Bake for another 15 minutes, then remove from the oven.
In the meantime, during the 2^nd baking of the tofu, make the sauce by placing all the Sauce Ingredients (and any left-over marinade) into a small stockpot. Heat over medium-high heat until the mixture becomes slightly thick, stirring constantly. Cook for several minutes, then remove from the heat to allow to slightly cool.
After the 2^nd 15 minutes of baking has been completed, take each piece of tofu and dip it into the cooked sauce (coating thoroughly) and return to the hot baking sheet to set up. Repeat until all the tofu has been dipped in the cooked sauce. The residual heat from the baking sheet will allow the tofu to set up.
Place the peanuts in a small bowl, add a tablespoon or two of the cooked sauce and stir until they are all evenly coated.
Serve the baked tofu and sauce-coated peanuts with steamed rice and some freshly sliced green onions.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 4 to 5