Recipes for Kung Pao Chicken appear everywhere in the internet.  I adapted one of the simpler ones into a plant based version using tofu.  I decided to use the vegetarian oyster sauce I obtained at the Asian Store in Monroeville PA but one can use instead Hoisin Sauce.  I have posted a homemade recipe for hoisin sauce in this blog.  This is a tame (namely not too spicy) and simple version of this favorite Chinese take out dish.  Every step is done in one skillet.  Enjoy.  You will not miss the chicken.    

Kung Pao Tofu

• 8 oz firm tofu, drained and cubed

Sauce

• 3 tbsp soy sauce
• 2 tbsp vegetarian oyster sauce or hoisin sauce
• 2 tbsp agave extract or other sweetener
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp each garlic, onion, ginger powders

Vegetable

• 1/2 cup water
• 2 Red or yellow or green pepper, sliced
• 2 Carrots, sliced
• 2 stalks Celery, sliced
• 1 tbsp cornstarch in 3 tbsp water

Toppings

• 2 stalks green onions, sliced
• 2 tbsp cashews or peanuts

Add the sauce ingredients in a skillet and mix. Add the tofu cubes and heat the mixture till the tofu absorbs the sauce. 

Add the water and the peppers, carrots and celery to the skillet. Heat the mixture till the vegetables are cooked. Add the cornstarch slurry to the mixture and mix till the sauce thickens.  

Top the dish with green onions and cashews or peanuts. 

Serve with brown rice or noodles.