Kung Pao Tofu with Lager

Directions for the Crispy Tofu

1. 1. Wrap drained tofu in a clean tea towel or several paper towels. Place on a plate or cutting board and top with another plate or cutting board. Place a weight (such as a large book or canned item) on top. Let stand for 30 minutes.
2. 2. Remove weight and unwrap tofu. Cut into 1/2-inch cubes and place in a medium bowl. Add cornstarch, salt and pepper. Gently toss to coat. Set aside.
3. 3. In a large nonstick skillet or wok, heat 1 tbsp (15 mL) sesame oil over medium heat until shimmering. Add half of the tofu (doing 2 batches prevents overcrowding — tofu needs space to crisp up). Cook until bottoms are golden and crispy, 3 to 4 minutes. Flip and cook until bottoms are golden and crispy, another 3 to 4 minutes. Using a slotted spoon, transfer tofu to a large plate and set aside.
4. 4. Repeat with remaining tofu and remaining 1/2 tbsp (7.5 mL) sesame oil. Set skillet aside for stir-fry.

Directions for the Kung Pao Sauce

1. 1. While pressing tofu, in a small bowl, whisk together soy sauce, lager, maple syrup, vinegar, sriracha and salt. Set aside.

Directions for the Stir-Fry

1. 1. In reserved skillet, heat sesame oil over medium-high heat until shimmering. Add broccoli, red peppers and green pepper. Cook, stirring constantly, until vegetables are just tender-crisp, about 4 minutes.
2. 2. Add chilies, garlic, ginger, and white and light green parts of green onions. Cook, stirring constantly, until fragrant and green onions start to wilt, 1 to 2 minutes.
3. 3. Return tofu to skillet and pour Kung Pao Sauce overtop. Stir gently to coat. Cook just until sauce begins to bubble, about 2 minutes. Reduce heat to medium-low and cook until sauce is thickened and flavours meld, 2 to 3 minutes.
4. 4. Serve immediately over steamed rice in individual bowls. Garnish with dark green parts of green onions and peanuts (if using).

Tips

• Some Asian chili pastes, such as sambal oelek, may contain shrimp paste or fish sauce, which (obviously) aren’t vegan. If you’re looking to make a 100% plant-based dish, use sriracha, which doesn’t contain any animal products. Or read ingredient labels and choose a vegan version of your favourite chili paste.
• If you don’t have whole dried red chilies, red pepper flakes make a fine substitute. Use anywhere from a pinch to 1/4 tsp (1 mL) for a mildly spicy dish. Or more, if you want to bring the heat!