No wok required. This sheet pan kung pao tofu with broccoli and red peppers is made in the oven. The spicy sauce is a mix of red pepper flakes, soy sauce, hoison, garlic and ginger.
Non-stick cooking spray
1–14 ounce package extra firm tofu
1/2 cup low sodium soy sauce or coconut aminos
1 tablespoon hoison sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
2 garlic cloves, minced
1 teaspoon minced ginger
1/2 – 1 teaspoon red pepper flakes
1 red bell pepper, cut into 1/2-inch dice
1 head broccoli, cut into florets
1/3 cup salted roasted peanuts
2 scallions, sliced thinly
1 handful cilantro leaves, whole and roughly chopped
Brown rice or quinoa for serving
Preheat the oven to 450 degrees F. Grease a sheet pan with non-stick cooking spray.
Pat the tofu with a paper towel. Wrap with a dry paper towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.
In a medium bowl, whisk together the soy sauce, hoison, sesame oil, rice vinegar, garlic, ginger and red pepper flakes.
Toss the tofu in the sauce. Use a slotted spoon to transfer the tofu to the prepared sheet pan. Arrange in a single layer and bake for 10 minutes. Take the pan out of the oven, and flip the tofu to the other side.
Toss the red peppers and broccoli in the sauce. Use a slotted spoon to spread the vegetables across the sheet pan around the tofu. Bake 10 minutes before scattering the peanuts on the pan. Continue cooking until the tofu is browned and the vegetables are tender, about 5 minutes.
Sprinkle the scallions and cilantro on top. Serve with rice or quinoa and the remaining sauce.