Crispy kung pao tofu and vegetable stir fry is a delicious vegetarian twist on this spicy Chinese take-out classic.
Yield: 4 servings
Ingredients
1 medium sweet potato, peeled and cut into ½-inch cubes
1 medium eggplant, cut into ½-inch cubes
5 tbsp vegetable oil, divided
1 lb extra firm tofu, pressed and draind
salt and freshly ground black pepper
1 tbsp cornstarch
3 garlic cloves, minced
2 tbsp minced ginger
2 tbsp gochujang
6 dried chiles de arbol, lightly crushed
½ cup soy sauce
3 tbsp sugar
2 tsp unseasoned rice vinegar
⅓ cup unsalted, roasted peanuts, crushed
Instructions
Heat oven to 425F. Toss the sweet potatoes and eggplant with 4 tbsp of the oil. Season with salt and black pepper and spread on a parchment-lined baking sheet.
Cut the tofu into ½-inch cubes and spread on a second parchment-lined baking sheet. Roast both the veggies and the tofu for 25 minutes. Set aside.
Meanwhile, mix together the cornstarch and 1 tbsp water in a small bowl until smooth.
Heat the remaining tbsp of oil in a medium saucepan over medium-high heat. Add in the garlic and ginger and cook, stirring often, until garlic is golden, about 2 minutes. Add in the chili paste and cook, stirring, until darkened, about 30 seconds. Add in the crushed chiles, soy sauce, sugar, vinegar, and ½ cup water. Bring to a boil. Stir in the cornstarch slurry. Simmer, stirring, until the sauce thickens enough to coat a spoon, about 2 minutes. Let cool slightly.
Toss the roasted veggies and tofu with the sauce. Serve topped with peanuts.