Kung Pao Tofu - VeggieBoards
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#1 Old 10-20-2004, 05:10 PM
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Kung Pao Tofu by zimngir

Category: Main Dishes - Other

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



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



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:


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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