Kung Pao Tofu

[Guest guest]

Kung Pao Tofu

 

TOFU MIX-----------------------------

 

1 lb good, extra-firm tofu such as Spring Creek (or

regular firm tofu can be pressed.)

1 Egg white

1 tb Cornstarch

SAUCE MIXTURE----------------------------

1 ts Szechuan or Viet chili paste with garlic

4 tb Soy sauce

2 ts Dry sherry or _shao xing_

2 ts Red wine vinegar

1 c Chicken broth

2 ts Oriental sesame oil

4 ts Cornstarch.

VEGETABLES------------------------------

8 Scallions, cut into 1/2 " pieces.

1 md Green or red pepper, sliced into strips

1/4 c Carrots, thin sliced on bias

1 Handful of snow peas.

1/4 c Sliced mushrooms

OTHER--------------------------------

1 c Peanuts; Planters low salt (not dry roasted)

5 Dried hot red peppers, or to taste

3 tb Peanut oil (divided)

1/4 ts Crushed red pepper seeds

Cut tofu into thumbnail-sized pieces. Combine with egg

white and cornstarch in a small bowl. Toss to coat and

set aside.

 

 

Mix sauce ingredients together, and set aside.

Precut vegetables. Have ready near wok. Have peanuts

measured and ready near wok. Heat oil in wok over

medium high heat. Add red pepper pods and tofu and

stir-fry until tofu is golden and pepper pods turn

blackish, about 4 minutes. Remove with a slotted spoon

and set aside to drain on paper towels.

If pepper pods have not yet turned black at that point

- remove from tofu and place back in wok as you are

stirfrying the vegetables. Add peanut oil to wok if

needed. Stirfry scallions, bell peppers, carrots and

crushed red pepper for 30 seconds. Add mushrooms, and

cook for 1 minute longer. Add tofu back in and

stir-fry for one minute. Add sauce mixture and stir

until heated through and thickened. Add peanuts and

mix. Add snow peas to heat through. Serve over rice.

Sourcetag missing; heavily adapted by Rain

 

 

 

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