Vegan Kung Pao Tofu

Ingredients

• tofu14 oz
• bell pepper1, diced
• zucchini1, diced
• peanuts1/2 cup
• soy sauce1/4 cup
• rice vinegar2 tbsp
• cornstarch2 tbsp
• sichuan peppercorns1 tsp

Method

1. 1

   Press the tofu for 15 minutes to remove excess moisture.

2. 2

   Cut the pressed tofu into cubes and toss with cornstarch.

3. 3

   Add the tofu, bell pepper, zucchini, soy sauce, rice vinegar, and sichuan peppercorns to the pressure cooker.

4. 4

   Seal the pressure cooker and cook on high pressure for 8 minutes.

5. 5

   Quick release the pressure, stir in peanuts, and serve.