Vegan Kung Pao 'Chicken' with Tofu

Ingredients

• 1 block Firm Tofu
• 3 tablespoons Soy Sauce (low sodium)
• 2 tablespoons Rice Vinegar
• 1 tablespoon Sugar
• 2 tablespoons Cornstarch
• 2 tablespoons Vegetable Oil
• 6-8 Dried Chilies
• 4 cloves Garlic
• 1 inch Ginger
• 2 Scallions
• 2 tablespoons Roasted Sunflower Seeds
• 4 cups Cooked Brown Rice

Instructions

1. 1Press the tofu to remove excess water. Cut into 1-inch cubes and toss with 1 tablespoon of cornstarch.
2. 2In a bowl, whisk together soy sauce, rice vinegar, sugar, and the remaining cornstarch.
3. 3Heat vegetable oil in a wok or large skillet over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides. Remove from the skillet and set aside.
4. 4Add dried chilies, garlic, and ginger to the skillet and stir-fry for 30 seconds until fragrant.
5. 5Pour the sauce into the skillet and bring to a simmer. Cook until slightly thickened.
6. 6Add the tofu and scallions to the skillet and toss to coat in the sauce.
7. 7Stir in the sunflower seeds.
8. 8Serve the Kung Pao tofu over cooked brown rice.

Substitutions

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