Peanut Kung Pao Tofu

Ingredients

• 5 1/2 oz (150 g) firm tofu, pressed and cubed
• 1 tsp (5 ml) avocado oil
• 4 (2 g) dried red chilies
• 2 tsp (10 ml) reduced-sodium soy sauce
• 1 tbsp (15 ml) unseasoned rice vinegar
• 1 tbsp (12 g) granulated 1:1 sweetener
• 1/2 tsp (1.5 g) cornstarch
• 1 cup (92 g) red bell pepper, sliced
• 2 medium (80 g) celery stalks, sliced on the diagonal
• 1 medium (196 g) zucchini, diced
• 2 tbsp (18 g) roasted peanuts, unsalted

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Method

1. Press the tofu for 15 minutes, pat it dry and cook it in the oil in a 10-inch (25cm) skillet over medium-high heat, 3 minutes a side untouched, until golden. Add the dried chilies whole for the last minute.
2. Whisk the soy sauce, vinegar, sweetener and cornstarch with 2 tablespoons of water. Stir-fry the pepper, celery and zucchini for 3 minutes, until golden at the edges, return the tofu, pour in the sauce and toss for 1 minute, until glossy. Finish with the peanuts.