Vegan Kung Pao Tofu

  • Servings: 2
  • Cooking time: 00:30
  • Prep time: 00:10


16 ounces dou gan or extra firm tofu
3 tablespoons peanuts oil
1 green pepper sliced
1 red pepper sliced (or with dried chili pepper)
3 gloves garlic, minced
1 inch root ginger sliced
5 scallions get the white part for stir-frying and the green part for garnish
One handful of dry roasted peanuts (I skip this, but I recommend to add some if you do not hate peanuts.)

Stir-fry Sauce:

1 tablespoon light soy sauce
2 teaspoons dark soy sauce
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons black vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock or water