Kung Pao "Chicken"
3/4lb of tofu/seitan or tempeh. You could also use tofurky bits, I'm sure.
2 cloves garlic, pressed or minced (I always add loads more because we're a
1sm onion, sliced
1/2 red bell pepper
1/2 green bell pepper
1/2c dry roasted cashews or peanuts
Combine the following with 1/4c water for sauce:
1/4c (4TB)soy sauce or Braggs
2TB lemon juice
2tsp cornstarch or arrowroot
1/2-1tsp crushed red pepper (like the kind you get at pizza places.) Add more or
less to taste
1)Stir fry "meat" and garlic in a sprayed, non-stick skillet or
wok for about 3 minutes until "meat" is golden
2)Add bell peppers and onion. Stir fry a bit
3)Add sauce and cook until sauce thickens.
4)Serve over brown rice!
Serves 4 (or if you're like us, 2 with a tiny bit of leftovers!)
Adapted from a recipe posted to vegancooking
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