Vegetarian Kung Pao Broccoli With Peanuts Recipes

VEGAN KUNG PAO BROCCOLI LO MEIN

Steps:

• Start boiling the water for the lo mein and cook according to package instructions.
• Make a marinade for the broccoli. In a shallow mixing bowl, whisk together the soy sauce, rice wine vinegar, water, agave and corn starch until fully combined and the corn starch has dissolved. Now add the broccoli to the bowl. Stir to coat and make sure the broccoli is fully covered by the marinade. Set aside to marinate for about 5 minutes or so. Stirring every minute or so.
• Now in a wok or large non stick skillet, heat the sesame oil on medium high. Add the green onions, garlic, ginger, and chilies. Saute for 1-2 minutes, until the garlic and ginger are soft. Reducing heat as needed.
• Now add the broccoli and the marinade to the wok or skillet. Saute until the sauce has thickened. 1-3 minutes. Now add the hoisin sauce and half the peanuts. Toss together.
• Once the lo mein noddles are done, drain and add to the wok. Toss the noodles to coat with sauce. Serve immediately topped with the remaining peanuts and more chopped green onions.

KUNG PAO TOFU

Steps:

• Remove the tofu from the plastic carton onto a plate and let it sit for 10 minutes to allow the excess liquid to drain. Next, place the tofu on a flat surface lined with clean kitchen towels or paper towels and pat the sides dry. Transfer to a cutting board.
• Cut the tofu into ½-inch cubes and allow them to continue to drain for a few minutes.
• Meanwhile, in a mixing bowl, combine 1/3 cup cornstarch, garlic powder, onion powder, 5 spice powder, salt and water until a thick batter forms. Add the tofu and gently toss in the batter until thoroughly coated.
• Prepare the sauce by mixing together the soy sauce, dark soy sauce, sugar, salt, rice vinegar, sesame oil, 2 teaspoons cornstarch and 2/3 cup warm water. Stir the sauce until everything is dissolved and combined.
• Add 1/4 cup of peanut oil (or vegetable oil) to a medium to large nonstick frying pan over low heat and add 1 cup of the blanched shelled peanuts. Stir the peanuts in the wok for 5 minutes until they are golden brown. You'll notice the peanuts releasing more oil into the pan. Remove the peanuts from the pan, and set aside, leaving behind any oil in the pan.
• Next, adjust the heat to medium, and gently place each cube of tofu in the pan. Let the tofu fry for about 5 minutes, or until the bottoms are browned. Turn the tofu with a spatula (they'll stick together slightly, which may make it easier to flip a bunch of pieces all at once) and let the other side fry for another 5 minutes until the bottom is browned again. At this point, use a spatula to gently separate any tofu pieces that may be sticking together. Set the tofu aside.
• Use 1 ½ tablespoons of the remaining oil from frying the peanuts and tofu to coat your wok. Add the carrots and stir-fry over medium heat for 1 minute. Add the ginger and dried chili peppers.
• Toast the ginger and chili peppers for about 20 seconds and add the garlic and scallions. Stir-fry for another 20 seconds. Stir up the pre-mixed sauce with a chopstick or spoon since the cornstarch is likely to have settled, and add the sauce to the wok.
• Turn the heat up to high, and bring the sauce to a simmer. Once the sauce begins to thicken and reduce, add the tofu and peanuts.
• Toss the tofu and peanuts into the sauce until everything is coated. Keep stir-frying until the sauce has reduced and is clinging to the tofu and peanuts. At this point, you can stir in the Sichuan peppercorn powder, or you can sprinkle it on top. Serve with steamed rice.

KUNG PAO BROCCOLI

Steps:

• Whisk water, vinegar, hoisin, soy sauce, sesame oil, cornstarch and five-spice powder in a small bowl. Set aside.
• Heat peanut oil in a large nonstick skillet or wok over medium-high heat. Add broccoli and bell peppers; cook, stirring often, until tender-crisp, about 6 minutes. Add scallions, chiles (or crushed red pepper), garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the reserved sauce mixture and cook, stirring, until thickened, about 30 seconds. Remove from heat and stir in peanuts.

VEGAN KUNG PAO TOFU WITH BROCCOLI

Steps:

• In a small mixing bowl whisk together the dark and light soy sauces (see note for substitution), Chinese wine, toasted sesame oil, and ground Sichuan peppercorn. In a small dish whisk together the broth (or water) and corn starch to make a slurry, then add the slurry to the rest of the sauce and whisk to combine. Set aside.
• Put the cubed tofu in a large mixing bowl and sprinkle the 1 1/2 tbsp corn starch and 1/2 tsp salt and toss to coat the tofu.
• Heat a wok or large skillet over high heat. When hot add the 2 tbsp of oil then add the tofu. Fry for 7-8 minutes, flipping every couple of minutes, until golden and crispy on all sides. Remove the tofu and set on a paper towel lined plate to drain.
• In the wok using the leftover oil add the dried red chiles. Fry for about 15-30 seconds, stirring constantly, until a shade darker and toasted. Add the minced garlic, and white parts of the scallions and sauté for another 30 seconds, stirring constantly. Add the broccoli and stir fry until bright green and charred, about 2-3 minutes. Add the tofu, peanuts, and sauce and fry for 1-2 minutes. Add the scallion greens and turn off the heat.
• Serve the kung pao tofu with jasmine rice and enjoy hot.

KUNG PAO TOFU

Steps:

• Press tofu with heavy object for 20 minutes. This drains excess moisture and also helps in tofu absorbing more flavor.Then cut it into cubes and set aside. While the tofu is being pressed, grate the garlic, ginger and chop the peppers, onion and green onion.
• Once 20 minutes are up, cut tofu into cubes and transfer to a large bowl. Add cornstarch, white pepper powder and salt and toss the tofu until it's coated with with cornstarch.
• Heat the oil in a cast iron skillet (or any pan) on medium heat. Add the tofu to the pan.Cook for 6 to 7 minutes, flipping once in between until tofu is golden brown from both sides. Drain on paper towel.
• Make the sauce by combining all the ingredients- soy sauce, dark soy sauce, hoisin sauce, rice vinegar, rice wine (mirin), sriracha, toasted sesame oil, brown sugar and cornstarch in a large bowl or measuring jar.Whisk until it's all combined together. Set aside.
• To the same pan now in which you had fried the tofu, now add the dried red chilies, garlic and ginger. Saute for 1 minute.
• Then add the diced peppers, onion and chopped green onion. Saute for 2 to 3 minutes.
• Add the prepared sauce and mix. It will thicken immediately.
• Add in the pan fried tofu and mix until all the tofu is well coated with the sauce. Stir in the peanuts and turn off heat.
• Garnish Kung Pao Tofu with cilantro and serve with brown rice.

KUNG PAO CAULIFLOWER

Steps:

• In a bowl mix all the ingredients of batter and dip the cauliflower florets into it. Spread the florets on a nonstick baking tray.
• Bake the cauliflower florets in a pre-heated oven for around 15 minutes at 200°C or until the cauliflower florets get cooked and turn golden brown.
• Heat oil in a pan, add red chilies and peppercorns. Break the chilies if you want your dish to be extra hot else keep them whole. Saute for a few seconds or until they become fragrant.
• Add the nuts and saute until they start changing their color.
• Add crushed ginger, garlic, and saute for a few seconds.
• Next, add scallions and stir fry for a few more seconds.
• In a bowl mix soy sauce, vinegar, rice wine, sugar, and salt. Add this mixture to the pan along with a cup of water. Cook for a few minutes or until the sauce starts bubbling.
• Make cornstarch slurry by mixing cornstarch with around 2 tablespoons of water and add to the bubbling sauce. Stir for a few seconds and then cook for around 2-3 minutes or until the sauce becomes thick.
• Add baked cauliflower florets to the sauce and mix everything until the sauce gets evenly coated on each floret. Cook for about a minute and then switch off the gas.
• Garnish with chopped scallion and enjoy.

KUNG PAO BROCCOLI AND TOFU WITH PINEAPPLE

Steps:

• Preheat the oven to 350°F.
• In a large bowl, whisk together nutritional yeast, five-spice powder and 1 tablespoon plus 1 1/2 teaspoons of the cornstarch, until blended.
• Add tofu and toss until evenly coated.
• Spread tofu on a parchment-paper-lined baking sheet in a single layer and bake, stirring once halfway through cooking, until crisp, about 20 minutes.
• Meanwhile, in a small bowl, whisk together ginger, garlic, tamari, 1/2 cup of the sherry, and remaining 1 tablespoon cornstarch. Set aside.
• Heat a wok or large skillet over medium-high heat until hot.
• Add chiles and toast until fragrant, about 2 minutes.
• Stir in broccoli, pineapple and baked tofu and continue cooking until just beginning to stick to the pan, about 4 minutes.
• Stir in remaining 1/2 cup sherry and cook, stirring constantly, until reduced, about 2 minutes.
• Whisk sherry-cornstarch mixture once more, then add to wok with green onions and peanuts and cook until vegetables are cooked through and hot, about 4 minutes.
• Serve over rice.

VEGAN KUNG PAO NOODLES WITH CHARRED BROCCOLI

Steps:

• Spread broccoli florets on a baking tray. Apply some vegetable oil, sprinkle salt and pepper. Bake in a pre-heated oven at 200°C for 12-13 minutes or until the florets get golden brown patches.
• Boil noodles as per the instructions given on the packet. Drain and keep aside.
• In a bowl mix sugar, soy sauce, hot sauce, vinegar, and sesame oil. Mix and keep aside.
• Heat vegetable oil in a wok. Add red chilies and peppercorns, sauté for a few seconds. Add minced garlic and sauté until it becomes fragrant.
• Next, add the sauce mix, salt, and cook for around 2 minutes. In a bowl mix water and corn starch. Add the corn starch slurry to the sauce. Stir continuously and cook until the sauce thickens.
• Add boiled noodles, roasted peanuts, charred broccoli, and spring onion to the sauce. Mix everything and cook on high flame for 1-2 minutes. Enjoy!

KUNG PAO TOFU WITH BROCCOLI

Steps:

• Directions Use a bowl and mix the ingredients for the sauce, also cook the rice in water for 20-30 minutes until soft. Heat up the oil and stir fry the peanuts and tofu for about 10 minutes, add the apple and scallion and stir fry for 5 more minutes, also add the garlic for 10-30 seconds. Steam the broccoli florets for about 4-5 minutes. Pour the prepared sauce ingredients over the tofu and give it a good stir until it thickens a bit. Adjust taste and serve the kung pao tofu with broccoli and rice on the side, enjoy!

KUNG PAO TOFU WITH VEGETABLES RECIPE

Steps:

• To make the Kung Pao Sauce; in a bowl, add all mix all the ingredients until well combined and keep aside.
• For Kung Pao Tofu; heat the sesame oil in a wok on medium high heat; add in the ginger, garlic, red chillies, green and red peppers and spring onions.
• Saute on high heat until the peppers have slightly softened. Stir in the roasted peanuts, the crushed black peppercorns, tofu and the kung pao sauce.
• Keep stirring the sauce with the vegetables, until you notice the sauce is thickening. Check the salt and spice levels and adjust to suit your taste.
• Give the Kung Pao with Tofu and Vegetables a quick boil and turn off the heat.
• For the Fried Rice, heat oil in a pan; add the ginger, spring onion, beans, carrots, green bell peppers and salt.
• Sauté on high heat for 3 to 4 minutes until the vegetables become slightly tender and have a firm bite.
• Add the cooked rice, black pepper, and salt. Mix well and stir fry the chinese fried rice for 2 more minutes. Check the salt and seasonings and adjust to suit your taste.
• Turn off the heat and transfer the fried rice to a serving bowl and serve hot.
• Now that all the elements are ready, it's time for serving.
• In a serving bowl like a cereal bowl/ salad bowl/ soup bowl. Spoon a portion of rice at the bottom. Add a ladle full of the Kung Pao Tofu on one side of the bowl and serve hot.
• Voila, your Rice bowl is ready to be served.
• Serve Kung Pao Tofu With Vegetables Recipe with brown rice or fried rice like above along with Cherry Tomato and Orange Salad Recipe and Toffee Banana Recipe for a complete weekend meal with family and friends.

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.

CRISPY KUNG PAO TOFU RECIPE

Steps:

• Heat oil in a wok to 350°F. Whisk together 1/2 cup cornstarch, flour, baking powder, and 1 teaspoon kosher salt. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
• Add tofu and carefully turn to coat. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining tofu until wok is full. Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly pale golden and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate. Repeat until all tofu is fried. Carefully pour oil out of wok into a heatproof container and reserve.
• Combine stock, soy sauce, bean paste, vinegar, sugar, and remaining 2 teaspoons corn starch in a small bowl. Set aside. Combine scallion whites, garlic, and ginger in a second small bowl. Set aside. Coarsely grind half of peppercorns in a mortar and pestle or spice grinder.
• Set a fine mesh strainer over a heatproof bowl or saucepan. Return 1/4 cup of the reserved oil to wok and heat over medium-high heat until shimmering. Add remaining half of peppercorns and chilies and cook, stirring, for 5 seconds. Immediately drain through fine mesh strainer. Pick out chilies and set aside. Discard cooked peppercorns
• Return infused oil to the wok and heat over high heat until lightly smoking. Add leeks, celery, and long pepper and cook, stirring and tossing, until vegetables are lightly charred and tender-crisp, about 1 1/2 minutes. Clear a space in the center of the wok and add the scallion/ginger/garlic mixture. Cook, stirring, until fragrant, about 30 seconds. Add peanuts, dried chilies, and drained tofu. Stir sauce mixture and add to wok. Cook, tossing and folding ingredients together until tofu is fully coated. Add scallion greens and ground peppercorns and toss to combine. Serve immediately with white rice.

KUNG PAO NOODLES INSTANT POT RECIPE VEGAN

Steps:

• Place the inner liner/pot inside the instant pot. plug it in. Press and set the SAUTE MODE for 5 minutes on High. Once the screen displays HOT, add oil + minced Ginger + minced Garlic + Whole Dry Red chilies to it.
• Saute for 30 seconds. Add thinly sliced onions and white part of the scallions. Saute for 2 minutes till onions are wet down. Cancel the saute mode.
• Break the Linguine or Spaghetti into halves lengthwise. Spread these noodles out evenly in the pan. Add 3&1/2 cups or just enough water to cover the top of the noodles so that there is no noodle peeking out of the liquid. Add salt & pepper to taste. Give a gentle stir.
• Place the lid of the IP and lock the valve to SEALING. Press PRESSURE COOK / MANUAL MODE and set it for 6 minutes. The back of the pasta packet mentioned cooking for 12 minutes. That is why I did for 6 minutes. Read the cooking instructions of your pasta bag. JUst half the time from what is mentioned. For 12 minutes, go for 6 minutes. For 14 minutes, go for 7 minutes. FOr 10 minutes, go for 5 minutes and so on.
• Once the timer goes off, follow QR that is Quick Pressure Release. Release the pressure manually.
• Meanwhile, take a bowl. Add the ingredients of the KUNG PAO SAUCE to it and stir till sugar is dissolved.
• Now as the pressure is released, open the lid carefully. Use 2 forks, one in each hand and separate the noodles from each other gently.
• Once the noodles are separated, add the kung pao sauce (homemade or store bought). Also, add broccoli slaw to it. GIve it a good stir with a fork. Now add dry roasted peanuts and green scallions and little lime juice if desired.
• Serve it warm.

KUNG PAO BUDDHA BOWLS

Steps:

• In a large pot, bring quinoa and water to a boil. Cover and lower the heat to low and let simmer for around 20 minutes or until all the water has evaporated.
• Place sesame oil in a large pan and heat on medium/high heat. Then, add in the vegetables and beans and sauté for 3-5 minutes to lightly cook the veggies so that they are still crunchy. Once veggies are at the desired texture add in the sauce ingredients and sauté for a few minutes.
• Follow the instructions here, but use cilantro and add a tablespoon or two more of olive oil to make it saucier!
• Prep bowls by separating the quinoa out into 4 portions. Then do the same with the veggies. Top with peanuts, sesame seeds, green onion, and a few tablespoons of the Green Goddess Dressing.

VEGAN KUNG PAO TOFU WITH BROCCOLI

Steps:

• In a small mixing bowl whisk together the ingredients for the sauce and set aside.
• Put the cubed tofu in a large mixing bowl and sprinkle the 1 1/2 tbsp arrowroot and 1/2 tsp salt and toss to coat the tofu.
• Heat a wok or large skillet over high heat. When hot add the 2 tbsp of oil then add the tofu. Fry for 7-8 minutes, flipping every couple of minutes, until golden and crispy on all sides.
• In the wok add in the sauce. Fry for about 15-30 seconds, stirring constantly, until a shade darker and toasted. Add the minced garlic and sauté for another 30 seconds, stirring constantly.
• Steam your broccoli or stir fry until bright green and charred, about 2-3 minutes.
• Serve the kung pao tofu with jasmine rice and enjoy hot.

VEGETARIAN KUNG PAO BROCCOLI WITH PEANUTS

Steps:

• 1. Wrap the tofu slabs in paper towels or a cotton towel, and place a heavy weight, such as a cast-iron skillet, on top. Let stand for 30 minutes to press out the excess water. Cut the tofu into slices about 1/2-inch thick and 2 1/2 inches long. Place them in a bowl. 2. Cut away the broccoli florets and separate into bite-size pieces. Cut the stalks on the diagonal into 1-inch pieces. Heat a large pot of water until boiling. Add the broccoli, and boil for 3 minutes. Drain, refresh under cold water, and drain again. 3. Heat a large, heavy skillet and add 2 1/2 tablespoons of the oil. Arrange some of the tofu slices in the pan and sear over high heat for 3 to 4 minutes on each side, or until golden brown. Remove with a spatula and drain in a colander. Reheat the pan and add 2 more tablespoons of oil. Continue frying the rest of the slices. Remove and drain. 4. Reheat the skillet or wok, add the remaining tablespoon of oil, heat until hot, and add the Seasonings. Stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1 1/2 minutes. Add the premixed Sauce and cook, stirring continuously to prevent lumps, until it thickens. Add the broccoli, fried tofu and peanuts. Toss lightly to coat and heat through. Scoop the dish onto a serving platter. Serve with steamed rice.