This Kung Pao tofu is made with chunks of gingery baked tofu tossed with stir fried veggies and peanuts in spicy sauce. An easy vegan dinner that's better than takeout and easy enough for a weeknight!
Stir the wine, soy sauce or tamari, maple syrup, sesame oil and ginger together in a shallow dish. Add tofu and toss to coat.
If you have the time, allow the tofu to marinate for 30 minutes or up to 12 hours in the refrigerator. If you don't have time, don't worry about it!
Preheat the oven to 400° and line a baking sheet with parchment. Arrange the tofu cubes in an even layer on the baking sheet.
Bake the tofu for 30-35 minutes, until the pieces have darkened and shrunk significantly, flipping them halfway through.
Whisk all ingredients for the sauce together in a small bowl.
Coat the bottom of a large wok or skillet with the oil and place it over high heat.
Give the oil a minute to heat up, and then add the garlic, ginger, white parts of scallions, and dried chili peppers to the pan.
Stir-fry the ingredients until the garlic and ginger become fragrant and the chili peppers darken a bit, about 1 minute.
Add the bell peppers and baby corn to the skillet. Stir-fry until tender-crisp, about 3 minutes.
Add the sauce, tofu, and peanuts to the pan and continue to stir-fry just until all of the ingredients are hot and coated with sauce, about 1 minute.
Remove the pan from heat and stir in the green parts of scallions.
This is meant to be spicy! If you aren't into that, skip the dried chiles and the Asian chili paste. If you aren't sure of just how into that you are, just skip the chiles and add the chili paste at the end, a bit at a time.
Nutrition information does not include rice.