Chinese Kung Pao Tofu

Ingredients

• 1 pound firm or extra firm tofu (pressed and cut into bite-sized cubes)
Marinade
• 3 tbsp. vegetable broth
• 1 tbsp. freshly squeezed lime juice
• 2 tbsp. soy sauce (or tamari to keep it gluten-free)
• 1 tbsp. sesame oil
Stir Fry
• 2 tbsp. sesame oil
• 1 medium onion (diced)
• 1 red bell pepper (diced)
• ¼ tsp. red pepper flakes
• ½ cup sliced mushrooms
• 1 tbsp. minced fresh ginger
• 1 small bok choy (chopped)
• ¼ cup vegetable broth
• ½ cup snow peas
• ½ small purple cabbage (thinly sliced)
• 1 tbsp. chopped fresh parsley
• 1 tsp. hot sauce
• Salt and pepper to taste

Instructions

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