• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Kung Pao Tofu

  • Recipe Submitted by on

Category: Main Dish, Vegetarian

 Ingredients List

  • 5 tb Rice vinegar
  • 1 tb Brown sugar
  • 3 tb Soy sauce
  • 2 tb Chinese sesame oil
  • 1/2 To 1 ts crushed red pepper
  • 3/4 lb Very firm tofu
  • -- cut in bite size cubes
  • 1/2 c Minced onion
  • 2 lg Or 3 sm celery stalks
  • -- cut in small dice
  • 1 md Carrot; cut in small dice
  • 1/2 c Bamboo shoots
  • -- cut in small dice
  • 1 c Peas; fresh if possible
  • 4 md Garlic cloves; minced
  • 6 Scallions; whites only
  • -- cut in 1/2" pieces
  • 2 sm Or 1 md zucchini
  • -- cut first in thin strips
  • -- then into small dice
  • 1 1/2 tb Cornstarch
  • 2 tb Peanut oil or
  • 2 tb Chinese sesame oil
  • -- for sauteing
  • 1/2 ts Salt
  • 1 c Peanuts; preferably roasted
  • -- and unsalted

 Directions

VARIATION (SAUTEED TWELVE

AFTER ADDING TOFU, ADD
1/2 c Diced water chestnuts
1 c Lightly toasted cashews
2 Cakes tofu kan or 5-spice
-tofu

In a medium-sized bowl combine vinegar, sugar, soy sauce, sesame oil and
red pepper; mix to combine. Add the diced tofu, and tip the bowl in each
direction to allow all the tofu to come into contact with the marinade.
Cover, and let marinate for at least an hour.

Prepare the onion, celery, carrot, and bamboo shoots and place these
together in a bowl. Set aside.

In a separate bowl combine peas, garlic, scallions and zucchini; set aside.

About 15 minutes before serving time, place the cornstarch in a small bowl.
Drain the marinade from the tofu into the bowl. Whisk this mixture until
the cornstarch dissolves. Set aside, leaving the whisk in the bowl.

Heat a medium-sized wok. Add 2 tb. peanut oil or sesame oil. When it is
hot, add the bowlful of onions, celery, etc. and the salt, and stir-fry
over high heat for about 5 minutes.

Add the second bowlful of vegetables (peas, garlic, etc.) and stir-fry
another 2 to 3 minutes, keeping the heat high.

Add the drained tofu. Stir-fry another 3 to 5 minutesuntil all the
vegetables are *just* tender.

Whisk the cornstarch mixture from the bottom and pour it in. Stir-fry
several more minutes, then add the peanuts. Serve immediately, over rice.

Yield: 4 to 6 servings.

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