Kung Pao Sliders (Vegan)
- Ready In:
- 1hr 25mins
- Ingredients:
- 18
- Yields:
-
16 sliders
- Serves:
- 16
ingredients
-
Sliders
- 396.89 g package extra-firm water-packed tofu, drained and patted dry
- 59.16 ml low sodium soy sauce
- 29.58 ml sugar
- 9.85 ml toasted sesame oil
- 4.92 ml cornstarch
- 16 slider-size buns
-
Slaw
- 44.37 ml low sodium soy sauce
- 29.58 ml vegan mayonnaise
- 29.58 ml no-salt-added creamy natural-style peanut butter
- 24.64 ml sugar
- 29.58 ml rice vinegar
- 9.85 ml toasted sesame oil
- 1 garlic clove, minced (1 tsp.)
- 0.61 ml ground black pepper
- 0.25 ml cayenne pepper (optional)
- 4 medium carrots, julienned (8 oz.)
- 2 medium zucchini, julienned (8 oz.)
- 59.14 ml dry roasted peanuts, finely chopped
directions
- 1. To make Sliders: Cut tofu into 8 slices lengthwise; halve slices to make 16 pieces. Transfer to baking dish. Whisk together soy sauce, sugar, oil, and cornstarch in bowl. Pour over tofu, cover, and chill 1 hour.
- 2. To make Slaw: Whisk together soy sauce, mayonnaise, peanut butter, sugar, vinegar, oil, garlic, pepper, and cayenne (if using) in bowl. Stir in carrots, zucchini, and peanuts. Chill.
- 3. Preheat oven to 375°F Coat baking sheet with cooking spray. Drain tofu, and transfer to prepared baking sheet. Bake 25 minutes. 
Flip, and bake 20 to 25 minutes more, or until crispy. Fill buns with 1 tofu slice and 2 Tbs. Slaw.
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RECIPE SUBMITTED BY
Wish I Could Cook
East Peoria, Illinois
I'm a recipe junkie and collect way too many cookbooks. But when it's time to actually make something, I quickly turn to the internet... I started avoiding meat more than 20 years ago for environmental reasons. (It takes so many resources and the pollution risks of confinement operations are huge.) I've been vegan for years now and can report that the health benefits are also real. I really don't understand why people insist on eating meat