KUNG PAO TOFU STIR-FRY

Ingredient:

200g firm tofu, cut into 3 slices
2 tablespoon low-sodium soy sauce, divided
¼ ginger, finely grated
1 teaspoon olive oil
1 yellow onion, sliced
100g green bell pepper, cut into chunks
50g small zucchini, chopped
100g small mushrooms, chopped
½ teaspoon vinegar
1 teaspoon Asian hot-chile sauce
1 teaspoon crushed roasted almonds

Instructions:

Step 1

Lay tofu slices on a paper towel-lined plate and cover with more paper towels. Put a heavy object on top to press out excess water, about 15 minutes; drain and discard the accumulated liquid.

Step 2

Mix soy sauce and ginger in a large dish. Add tofu slices and let marinate, about 15 minutes.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 4

Flip tofu slices and let marinate on second side, about 15 minutes more. Remove tofu from marinade and place on prepared baking sheet.

Step 5

Bake in the preheated oven until dry, flipping once halfway through, about 40 minutes. Cut into smaller pieces.

Step 6

Heat oil in a wok or large skillet over medium-high heat. Add onion and green bell pepper; cook until onion is slightly translucent, 3 to 5 minutes. Add zucchini and mushrooms; cook and stir until lightly browned, 2 to 3 minutes. Stir in baked tofu.

Step 7

Mix remaining soy sauce, rice wine vinegar, and chilli sauce in a small bowl. Pour into the wok and stir until onion and tofu mixture is well-coated, about 1 minute. Garnish with roasted almonds.

Nutrition Facts: