Kung Pao Tofu with Stir Fried Veggies, Peanuts, Brown Rice (for 2)

Kung Pao Tofu is a classic Chinese dish often served with subtle variations. Three key aspects are 1) preparation of the tofu 2) the tingly sauce and 3) assortment of veggies.  Most recipes call for deep frying the tofu – but we’re baking the tofu (for chewier texture, less fat.) Jay’s Kung Pao sauce consists of simmering ginger, garlic, scallions, dried red peppers, peanuts, gluten-free soy sauce, rice vinegar, brown sugar, and corn starch. For the stir-fried vegetables, we’re adding roasted cauliflower, bell peppers, onions, celery, and roasted carrots – lots of fall colors! Brown rice pilaf served on the side.