Kung Pao Tofu [WF/GF/DF/V]
By B James
Yield: 4 servings
Ingredients
1 pound tofu, firm 1/2" cubes
2 tablespoons soybean oil
2 tablespoons wheat-free tamari
3 tablespoons canola oil
1 tablespoons chilies crushed
2 tablespoons ginger root pureed
4 tablespoons garlic pureed
1/2 cup wheat-free tamari
1/4 cup rice vinegar
1/4 cup organic (for vegan) sugar
2 tablespoons cornstarch
1/2 cup pineapple juice
1 red bell pepper julienned, finely
1 green bell pepper julienned, finely
1 pound cabbage chopped into shreds
4 ounces celery slice thin diagonal
Instructions
Drain tofu. Spread soy oil on a sheet pan; spread tofu on oil and sprinkle 1/4 cup tamari over tofu. Bake in at 375°F for approx. 10-15 minutes; stir and bake 10 minutes more, or until crispy.
In large pot, heat canola oil. Add chilies and cook over high heat until burned - black with a little red left is okay. Remove from heat and let cool a little. Add garlic, ginger, and vegetables and resume sautéing.
When veggies are becoming tender, add tamari, vinegar and fructose. Whisk cornstarch into pineapple juice and add to sauté. Continue stirring and cook until sauce is clear and thickened. Toss in tofu, stir gently.