Maggie Honey’s Food Blog 5/13/23. Kung Pao Tofu. Vegan (air fryer style or you can bake it if you prefer accordingly)

I got a lot of this recipe from as well as the tip for making sauce stick on tofu without needing to deep fry it. Just cuz I give someone a shout out doesn’t mean anything other than that. 💕💕💕💕💕🧿🧿🧿🧿🧿❤️❤️❤️❤️❤️

I took the photos for these with my cell phone still. Soon for dslr stuff though! 💕💕💕💕💕🧿🧿🧿🧿🧿❤️❤️❤️❤️❤️❤️

💕💕💕💕💕🧿🧿🧿🧿🧿❤️❤️❤️❤️♉️♉️♉️triple Taurus chick stuff. 💕💕💕💕💕💕🧿🧿🧿🧿❤️❤️❤️❤️❤️❤️

You will need

1 14 ounce block extra firm tofu.

2 tablespoons low sodium soy sauce or tamari.

1 tablespoon seasoned rice vinegar.

1 teaspoon sesame oil

1 tablespoon cornstarch.

1 small onion, diced.

1 large red bell pepper (I used Orange bell pepper)

4 cloves garlic, minced

1/2 cup peanuts

For The Kung Pao Sauce

1/4 cup water

3 tablespoons soy sauce or tamari

2 tablespoons rice wine or sherry cooking wine

1 tablespoon rice vinegar

2 tablespoons granulated sugar

1 tablespoon sesame oil

1 teaspoon sriracha hot sauce

1/2 teaspoon ground ginger

1 tablespoon cornstarch.

In the process of whipping up the sauce.

Step 1: press the tofu.

Put white rice in the rice cooker and cook according to directions.

When that is done,

Step 3: cut up tofu

Step 3: place tofu in the air fryer.
Set the timer on the air fryer. 10 minutes at 400 degrees F.
Some of what the tofu looks like after it’s been in the air fryer.

Step 2: put white rice in the rice cooker and follow directions accordingly for that.

Set the stovetop burner to medium high. Add two tablespoons olive oil to sauté 3-5 minutes or depending on how you prefer your sauté.

Add the tofu
And the sauce. Stir.
Bon Appetit 💕💕💕💕🧿🧿🧿🧿🧿❤️❤️❤️❤️❤️❤️❤️