Sunday, May 31, 2015

Kung Pao Tofu


A quick Chinese style stir fry always comes to my rescue for a quick week night meal. I generally have a Tofu slab and Chinese friendly vegetables in the fridge. As I chop my vegetables, I start rice on one burner. Once my wok is hot, the stir fry comes together in the matter of minutes.
Kung Pao Tofu
1 slab tofu, cut into cubes
Few drops of oil for roasting tofu
3 baby bok choy, chopped
1 bunch spring onions
Few pieces of baby corn
1/4 cup bamboo shoots
1/2 each red and green pepper
1/2 each zucchini and yellow squash
1 tbsp. oil
Few drops toasted sesame oil
2-3 red chilies, halved
Whisk together
2 tbsp. corn starch
1 cup water
Few dashes of soy sauce
1 tsp paprika
1 tbsp. tomato ketchup
1/2 tbsp. honey
1 tsp rice vinegar
salt as needed
1 tbsp. ginger-garlic paste
1/4 cup roasted spicy peanuts (I use from Sprouts)
1. Whisk corn starch mixture and set aside.
2. Heat few drops of oil and roast tofu cubes and set them aside
3. Heat a wok. Add oil . Add red chilies. As they sizzle, add vegetables one after the other. Stir fry for about a minute each.
4. Add tofu cubes and stir fry on high flame.
5. Add whisked marinade. Mix.
6. Garnish with spicy peanuts.
7. Serve with steamed white or brown rice
Note -
1. Do not overcook vegetables. There should be some crunch.
2. If you have some time on hand, you can drain tofu to remove the excess moisture as mentioned here.
3. Any Chinese friendly vegetables like green beans, snap peas, carrots etc. can be used.

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