Kung Pao Tofu

Ingredients

1 block firm or extra firm or super firm tofu any of the 3 works great
salt, pepper, garlic powder or your favorite seasoning blend
1 tablespoon olive oil
1 tablespoon cornstarch
2 small or 1 large zucchini cut into chunks
1/2 medium/large onion, chopped or sliced
1 jalapeno chopped, seeds removed if you don’t want too much heat
1 bell pepper chopped
1-1.5 cups fresh green beans, trimmed and cut in half
2-3 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1/4-1/2 cup cashews or peanuts

SAUCE

7 tablespoons low sodium soy sauce
3 tablespoons honey
½-3 tablespoons Sriracha sauce, ½=minimal heat, 3=spicy! start small and check the spice level
sesame seeds for garnish, optional
green onions for garnish, optional
cilantro for garnish, optional


Instructions

• Preheat your oven to 400°. 
• Cut your pressed tofu into cubes about 1? or 1.5? square.  If you’re a tofu newbie, I would take that down by half, into 1/2? squares.   In a large bowl, combine the tofu and the olive oil, toss to coat.   Add the cornstarch.  Add the salt & pepper and garlic powder or whatever spice blend you’re using.  I like Heaven Made It’s Incredible for this, but use whatever you like.  Toss to coat.
• Line a baking sheet with parchment paper.  Add the tofu chunks.  Bake at 400° for 15 minutes.  Flip them over and bake another 15 minutes. Remove when done. 
• While you’re baking your tofu, chop all the veggies.  Heat the sesame oil in a large pan over medium/high heat.  When hot, add the chopped veggies, except the ginger and the garlic.  Saute until you like the feel of the veggies.  Longer cook time = softer veggies.  We like a crisp bite to our veggies, so it doesn’t take long.  When the veggies are to your liking, add the garlic and ginger.  Stir about for 1-2 minutes.  Turn the heat off. 
• Mix together your soy sauce, honey, and sriracha.  
• When the tofu is done, it should be crisp on the outside and tender on the inside.  Toss all of the tofu into the pan with the veggies.  Add the sauce and the cashews/peanuts.  Stir and add some heat, just to heat the veggies through and warm up the sauce.  
• Serve over rice – regular, brown, fried, cauliflower or with noodles.  Maybe some potstickers on the side if you’re feeling frisky.

Source : https://www.thebeardedhiker.com/kung-pao-tofu/