Vegan Chinese Kung Pao Tofu

Ingredients

• 1 pound firm or extra firm tofu (pressed and cut into bite-sized cubes)
• 3 tablespoons vegetable broth
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons soy sauce (or tamari to keep it gluten-free)
• 1 tablespoon sesame oil
• 2 tablespoons sesame oil
• 1 medium onion (diced)
• 1 red bell pepper (diced)
• 1/4 teaspoon red pepper flakes
• 1/2 cup sliced mushrooms
• 1 tablespoon minced fresh ginger
• 1 small bok choy (chopped)
• 1/4 cup vegetable broth
• 1/2 cup snow peas
• 1/2 small purple cabbage (sliced thin)
• 1 tablespoon chopped fresh parsley
• 1 teaspoon hot sauce
• Salt and pepper to taste

Instructions

1. Marinate and Bake the Tofu
2. Gather the tofu and marinade ingredients.
3. Make the marinade: Combine the vegetable broth, lime juice, soy sauce, and sesame oil in a bowl.
4. Add the tofu and allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.
5. Preheat the oven to 375 F. Grease a baking sheet or cover with aluminum foil.
6. Bake the tofu for 15 minutes, turning once. Set aside.
7. Cook the Stir-Fry
8. Gather the remaining ingredients.
9. In a large skillet or wok over medium-high heat, heat the sesame oil.
10. Add the onion, bell pepper, red pepper flakes, mushrooms, and ginger and saute for 3 to 5 minutes, stirring frequently.
11. Add bok choy and vegetable broth and cook for 3 to 5 more minutes.
12. Add the cabbage and snow peas.
13. Reduce the heat to low and add the tofu and remaining ingredients.
14. Cook until just until combined and heated through.