This kung pao crispy tofu dish features pressed tofu tossed in cornstarch and baked until crispy, combined with a savory sauce and stir-fried vegetables.
1: Preheat the oven to 425°F.
2: Press tofu and toss it in cornstarch.
3: Bake the tofu for 30 minutes.
4: In a pan, stir-fry chopped carrots and broccoli.
5: Prepare the sauce with black vinegar, soy sauce, sugar, ginger, and chili sauce.
6: Combine the baked tofu with stir-fried vegetables and sauce.
7: Top with peanuts, sesame seeds, and green onions before serving.
