Kung Pao Tofu - VeggieBoards
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#1 Old 10-20-2004, 04:10 PM
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Kung Pao Tofu by zimngir

Category: Main Dishes - Other



This recipe is suitable for a: vegetarian/vegan diet.





Ingredients:

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1 14 ounce pkg. extra firm tofu, drained well or pressed firm tofu (drain water, cut in 3 slabs, place on cookie sheet, cover with a towl, place another cookie sheet on top and place heavy cans on top for 15-20 minutes



1 large green bell pepper, cubed, seeeded, washed



1 medium-large onion, peeled and cubed



1-2 carrots, peeled and cut on a diagonal



5 mushrooms, cleaned and sliced (optional)



1/4 cup soy sauce



1/3 cup water or so



2 tbsp. plus 2 tsp. rice wine (Mirin)



1 1/2 tsp. cornstarch



2 tsp. minced garlic (I use bottled)



1/8- 1/4 tsp. ground ginger



1/2 tsp. red curry paste or to taste



about 2-3 tbsp. oil or as needed



1/2 cup dry roasted salt free peanuts





Instructions:

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Cube tofu.



Mix the soy sauce, water, rice wine, cornstarch, garlic, ginger and curry paste in a bowl, whisk to combine.



Heat a large skillet (the biggest one you have) over medium high, add 1 tbsp. oil.



Stir fry the tofu until golden on two sides add more oil if neccessary.



Remove, add 1 tbsp. oil and veg, stir fry until crisp tender and add the tofu. Add sauce and cook until SLIGHTLY thickened.



Add peanuts.



Serve over hot cooked rice noodles.





Additional comments:

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This is based on Chef Deb's Kung Pao Tofu recipe







For a printable version of this recipe click the post # in the upper right hand corner.

You can rate this recipe using the drop-down menu in the upper right hand corner.



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