Step 1

Preheat oven to 400 degrees fahrenheit.

Step 2

After tofu has been pressed (see note) to remove moisture, cut into 1" cubes or strips (whichever you prefer).

Step 3

Place in a bowl and add the vegetable broth. Sprinkle with pepper and mix with a spatula.

Step 4

Place tofu on a parchment-lined baking sheet and bake for 25–30 minutes, flipping the cubes or strips halfway through. Or, pan fry in vegetable broth until edges of tofu are golden brown. Set aside.

Step 5

In a medium bowl, add all sauce ingredients and whisk well to combine. Set aside.

Step 6

In a large pan or wok, heat the veggie broth in the pan over medium-high heat.

Step 7

In the hot pan, add the peppers, shallot, ginger and garlic. Cook for 2–3 minutes.

Step 8

Add broccoli and cook for 5–7 minutes or until desired consistency.

Step 9

Add the Kung Pao sauce and stir constantly until it thickens. Lower the heat.

Step 10

Add the tofu and stir then remove from heat.

Step 11

Stir in cilantro, green onion and peanuts.

Step 12

Top on a bed of rice.