Kung Pao Sliders

• 1 14-oz. pkg. extra-firm tofu, patted dry
• 4 Tbs. low-sodium soy sauce
• 2 Tbs. natural cane sugar
• 2 tsp. toasted sesame oil
• 1 tsp. cornstarch
• 16 wheat or white slider-size buns
• 3 Tbs. low-sodium soy sauce
• 2 Tbs. vegan mayonnaise
• 2 Tbs. no-salt-added creamy natural peanut butter
• 5 tsp. natural cane sugar
• 2 Tbs. rice vinegar
• 2 tsp. toasted sesame oil
• 1 clove garlic, minced (1 tsp.)
• 18 tsp. ground black pepper
• 1 pinch cayenne pepper, optional
• 4 medium carrots, julienned (8 oz.)
• 2 medium zucchini, julienned (8 oz.)
• 1/4 cup dry-roasted peanuts, finely chopped

1. To make Sliders: Cut tofu into 8 slices lengthwise; halve slices to make 16 pieces.
2. Transfer to baking dish.
3. Whisk together soy sauce, sugar, oil, and cornstarch in bowl.
4. Pour over tofu, cover, and chill 1 hour.
5. To make Slaw: Whisk together soy sauce, mayonnaise, peanut butter, sugar, vinegar, oil, garlic, pepper, and cayenne (if using) in bowl.
6. Stir in carrots, zucchini, and peanuts.
7. Chill.
8. Preheat oven to 375F.
9. Coat baking sheet with cooking spray.
10. Drain tofu, and transfer to prepared baking sheet.
11. Bake 25 minutes.
12. Flip, and bake 20 to 25 minutes more, or until crispy.
13. Fill buns with 1 tofu slice and 2 Tbs.
14. Slaw.

extrafirm tofu, soy sauce, natural cane sugar, sesame oil, cornstarch, buns, soy sauce, mayonnaise, salt, natural cane sugar, rice vinegar, sesame oil, clove garlic, ground black pepper, cayenne pepper, carrots, zucchini, peanuts

Taken from www.vegetariantimes.com/recipe/kung-pao-sliders/ (may not work)