Wednesday, October 26, 2011

Kung Pao Tofu Ⓥ

Kung Pao Tofu

I love a good spicy kung pao with lots of crunchy vegetables. I thought I would try this dish at home with tofu and brown rice and my family loved it. The next time I make this dish I might make it with scallops or shrimp.


1 pound of firm tofu cut into cubes
1 zucchini sliced and then the pieces cut in half
3 carrots chopped
2 cups of sugar pea pods
Brown rice, cooked

2 Tbs. white wine
2 Tbs. soy sauce
2 Tbs. sesame oil
2 Tbs. cornstarch, dissolved in water
1 Tbs. Sriracha, chili sauce
1 tsp. distilled white vinegar
2 tsp. brown sugar
2 green onions, chopped
2 Tbs. garlic, chopped
1 handful of unsalted peanuts


Combine, 1Tbs. wine,  Tbs. soy sauce, 1Tbs. oil and 1Tbs. cornstarch and water mixture, mix together. Place tofu pieces in a large zip lock bag add marinade. Marinate for 30 minutes, then drain.

Combine 1Tbs. wine, 1Tbs. soy sauce, 1Tbs. cornstarch/water mixture, 1Tbs. oil, chili paste, vinegar, and sugar in a bowl mix well. Add sauce to a medium high skillet add green onion, garlic, and peanuts  heat sauce until it slightly thickens. In a separate skillet add a little bit of oil in a medium high pan sear your marinated tofu. Add your chopped vegetable and sauté for 2 to 3 minutes. Add the tofu and vegetables to your thickened sauce, mix well. Serve over brown rice.



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