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Kung Pao Peanut Veggie Kabobs

I had some Kung Pao Sauce and some Peanut Sauce leftover so I combined them and made an incredible sauce to marinade the veggie kabobs. I served them with some brown basmati rice.

  • Kung Pao Sauce (about 2/3 c)
  • Peanut Sauce (about 2/3 c)
  • Vegetable Stock – to dilute sauce (about 1/2 c)
  • 1 medium zucchini, sliced 1/2 inch coins
  • 1 medium yellow squash, sliced 1/2 inch coins
  • 16 oz Cremini mushrooms
  • 1 package extra firm tofu, cut into 1 1/2 inch cubes

Combine all of the ingredients into a gallon size ziplock bag. Add enough Vegetable Stock to dilute the combined Kung Pao and Peanut Sauce to coat the veggies and tofu.

Let veggies marinade for about 1 hour; turning bag over periodically to coat the veggies.

Thread veggies onto skewers. Grill until the veggies are tender.

Serve. Eat. Enjoy.

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Kung Pao Brussels Sprouts with Tofu

I have been wanting to make Kung Pao Brussels Sprouts since I had them in a restaurant. My version does not require any special equipment, like a wok.

  • 1 lb brussels sprouts, cleaned, trimmed, halved
  • 1 lb firm tofu, pressed, cut into cubes
  • Kung Pao Sauce

Preheat oven to 400 degrees.

Spread out brussels sprouts and tofu evenly onto a baking sheet pan. Roast sprouts and tofu in the oven until the sprouts are crispy and tofu is golden. About 20-30 minutes.

Pour Kung Pao Sauce over the brussels sprouts and tofu. Stir to completely coat the sprouts and tofu. Serve over rice or noodles.

Serve. Eat. Enjoy.

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Kung Pao Sauce

I was inspired to make this sauce from a restaurant that made Kung Pao Brussels Sprouts. Here is my version of the sauce.

Slurry:

  • 1/2 c water
  • 3 tbsp cornstarch

Combine the water and cornstarch into a large measuring cup. Whisk together with a fork. Make sure you whisk again before pouring into the sauce. The cornstarch tends to settle in the bottom of the cup.

Sauce:

  • 1 c water
  • 1 tbsp miso paste
  • 1/4 c sweetener
  • 1 tbsp sriracha
  • 3 tbsp coconut aminos
  • 2 tbsp rice wine vinegar
  • 2 tbsp toasted sesame oil (optional – if you are avoiding oil)
  • 1 tsp garlic, minced
  • 1 tsp fresh ginger, minced

Combine all of the ingredients into a medium size saucepan. Bring ingredients to a slow boil over medium heat. Reduce heat to a simmer and slowly pour in the slurry while stirring. Continue to simmer until the sauce is no longer cloudy from the slurry. Remove from heat.

Serve. Eat. Enjoy.

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