Vegan Kung Pao Tofu

Ingredients:

• 1 block of firm tofu
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 3 garlic cloves, minced
• 1/2 cup unsalted peanuts
• For the sauce:
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1 tablespoon sriracha sauce
• 1 teaspoon cornstarch

Instructions:

1. Press the tofu to remove excess water, then cut it into cubes.
2. Toss the tofu cubes in 2 tablespoons of cornstarch until well coated.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook the tofu cubes until browned and crispy, then set aside.
4. In the same skillet, heat the remaining tablespoon of vegetable oil. Add the bell peppers, onion, and garlic. Cook for 3-4 minutes until the vegetables are tender.
5. While the vegetables are cooking, whisk together all the sauce ingredients in a small bowl.
6. Pour the sauce into the skillet with the cooked vegetables. Stir well to coat the vegetables.
7. Add the cooked tofu cubes and peanuts to the skillet. Stir to combine everything.
8. Cook for an additional 2-3 minutes, until the sauce has thickened.
9. Serve hot over steamed rice and garnish with cilantro.