Thanks to Chef AJ for providing this amazing recipe for vegan kung pao tofu. Learn more about Chef AJ and healthy cooking at www.EatUnprocessed.com.

Ingredients:

1 pound extra firm tofu cut into 1/2 inch cubes*
1 cup unsalted peanuts
1 cup low sodium tamari
1 cup mirin
1/2 cup dry sherry
3 Tablespoons arrowroot
6 cloves garlic
Red pepper flakes or chili paste, to taste
Chopped scallions, for garnish

Method:

Mix all ingredients except tofu, scallions and peanuts in a saucepan.
Heat until thickened and keep warm. Add sauce to cooked tofu and
stir until well coated. Garnish with peanuts and scallions.

*To cook tofu cubes, mix equal amounts of low sodium tamari and
rice vinegar. Add a few tablespoons to a non-stick pan and caoat the
tofu evenly. Cook until cubes are golden brown on all sides.

Chef’s Note: Mirin is a sweet Japanese rice wine.