This vegan stir fry heavily features chopped Celery.  Combined with the tofu and the tangy sauce, the celery provides a delicious crunch.  Note: Traditional Kung Pao dishes use Sichuan peppercorns, which cause a numbing feeling in your mouth.  I omitted these from this recipe, but feel free to add them yourself if you like.

Dice 12 oz. extra firm tofu and marinate in a mixture of 2 T. tamari and 1 T. sesame oil or chili crisp (hot sesame oil).

Trim and carefully rinse 1 leek.  Slice the shank in half lengthwise, then cut into 2″ pieces.  Place the cut sides of each section down on a cutting board and cut into thin julienne strips.

Wash and trim 2 medium carrots.  Cut into quarters lengthwise, then cut the quarters into small pieces.

Rinse and trim 4-6 celery stems, then chop each stem, slicing the thickest parts in half lengthwise first. You want 2 Cups diced celery.

Peel and mince 4 cloves of garlic.

Wash and chop 6 chard leaves.  Dice chard stems to make 1 C.

In a small bowl, mix together 1/4 C. water, 1/4 C. tamari, and 3 T. meyer lemon juice.  Whisk in 1 T. cornstarch or wheat flour.

Heat 2 T. safflower or other high-heat oil in a wok until smoking.  Add the tofu and place in a single layer in the bottom of the wok.  Cook until the tofu is brown on the bottom and releases from the wok, then stir fry until it is mostly browned — about 7 minutes.  Remove the tofu from the wok and set aside.

Let the wok cook for a minute or two before adding another tablespoon of oil plus the leeks and carrots.  Stir fry until the leeks are soft, then add 2 T. of your favorite Asian chili paste.  Stir fry to combine, then add the celery, chard stems, and the garlic.  Continue to stir fry until the celery is tender but not soft.

Put the chard leaves into the wok along with the tofu and then pour in the sauce, stirring immediately.  It will bubble up and start to thicken, so keep stir frying to combine it with all the ingredients.  Turn off the heat and keep stir frying until the pan cools a bit.

Add 1/2 C. roasted peanuts, then serve over rice.