Vegan Kung Pao Chicken - Vegan and Oil-free Recipes - ZardyPlants

Ingredients

• 1-15 oz block (about 450g) frozen and thawed firm tofu (see note 1)
• 2 medium bell peppers, diced
• Half a bunch of green onions, sliced
• 3-4 cloves of garlic (to taste), minced
• 1 inch ginger (to taste), minced
• 3 tbsp dry roasted peanuts (optional, see note 2)
• Cooked rice for serving, if desired
• ¼ cup soy sauce (use GF tamari if needed)
• ¼ cup water
• 2 tbsp hoisin (see note 3)
• 1 tbsp balsamic vinegar (or other)
• 1 tbsp cornstarch or arrowroot powder
• ½ tsp - 1 tsp Sichuan peppercorns or red pepper flakes, optional
• 2 tbsp soy sauce (use GF tamari if needed)
• 2 tbsp water
• 1 tbsp mirin or sherry