Kung Pao Style Tofu

Serves 2-3

Ingredients

• 2 Tbsp Sesame Oil
• 1 zucchini, cut into ½” cubes
• 1 red bell pepper, cut into ½” cubes
• 1 clove garlic, minced
• 1/2 container firm tofu, cut into ½” cubes
• 3/4 cup Ocean’s Halo Korean BBQ sauce
• ½ can (4oz) water chestnuts, diced
• 2 green onions, thinly sliced (white parts only)
• 1/3 cup Roasted Peanut Halves, unsalted

Instructions

1. Heat 1 Tbsp oil in large saute pan over medium high heat.
2. Add zucchini and bell pepper and saute until tender, stirring occasionally, about 10 minutes.
3. Add garlic and cook until fragrant, but not brown.
4. Add remaining 1 Tbsp sesame oil and the tofu.
5. Saute 2-3 minutes.
6. Add Korean BBQ sauce and stir to combine.
7. Cook an additional 1-2 minutes until sauce is reduced.
8. Remove from heat and mix in water chestnuts and peanuts.
9. Transfer to serving dish and garnish with green onion.