Vegan Kung Pao Chicken Recipes

VEGAN KUNG PAO CHICKEN

Steps:

• If using tofu (can use seitan or chickpeas instead), press it for 15 minutes or longer using a store-bought tofu press or a homemade one.
• It's an optional step, but I find it adds a depth of flavor. I recommend soy sauce, non-alcoholic mirin (chinese cooking wine, sherry will also work), and a little water. Pour it over your freshly pressed tofu and it will soak it up like a sponge in just a few minutes.
• Cut up your veggies while your tofu is pressing or marinating, and measure out all the ingredients for the sauce. It will make everything go smoother when you start cooking.
• Start your garlic and ginger sauteing in a nonstick pan. You can use oil if you want, or just use a little water. Saute them for a minute over medium high heat until they become fragrant.
• Do you like your veggies a little crunchy still or do you want them totally soft? If the former, wait to add them till later, like a few minutes before you add the tofu. If you want them super soft, add them now and saute them for 3 minutes before the next step.
• Add the peanuts (or almonds/cashews if using nuts) now and saute them with the garlic and ginger for about 3 minutes. If not using any nuts, just add the peppers now and saute for a few minutes.
• In the same pot, add your sauce ingredients. Make sure to mix the water with the cornstarch or arrowroot powder BEFORE throwing it in, to minimize lumps. Stir the sauce and heat it till you start to see little bubbles, then turn the heat down to medium until the sauce thickens to a more syrupy consistency.
• Now add the tofu and stir gently. You can use your utensil to break it up a little if you want to. Let it heat, adjust the flavors if you need to.
• When it's done serve up your vegan kung pao with rice or whatever else you like. Sprinkle it with more green onion, chili flakes, and crushed peanuts, if you want.
• Refrigerate leftovers up to 5 days in an airtight container.