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Kung Pao Tofu<br><br>
Category: Main Dishes - Other<br><br><br><br>
Suitable for a: vegetarian diet<br><br><br><br><br><br>
10oz package plain Baked Tofu (can be gotten cheaply at asian markets)<br><br>
1 tablespoon light oil for frying -peanut, sesame, canola, etc.<br><br>
4 tablespoons Kung Pao sauce (your asian market or regular supermarket)<br><br>
4 oz plain, unsalted, shelled roasted peanuts<br><br>
4 oz plain, unsalted, roasted cashews<br><br>
1 green onion, thinly sliced<br><br><br><br><br><br>
Slice the tofu into strips about ¼" thick and one inch long, or larger if you prefer. Measure out the other ingredients.<br><br><br><br>
Heat a wok or large saute pan to medium high and add oil. Roll oil in pan to coat completely, and add the tofu. Allow the tofu to cook for a minute or two, or until it no longer wants to stick to the pan and is browned on one side. Flip the tofu and brown the other side. Drain off any excess oil.<br><br><br><br>
Lower the heat to Medium or below, and add the Kung Pao sauce and nuts. Flip or stir until coated and the sauce is reduced so that it's sticking to the tofu, and there is virtually none in the pan. Toss in green onion.<br><br><br><br>
Serve immediately.<br><br><br><br><br><br>
Additional comments:<br><br>
This dish is a great accompaniment to stir fry veggies dishes and steamed or fried rice. I usually also serve it with a chinese cucumber salad, since the cooling cucumber is a nice contrast to the spiciness of the dish.<br><br><br><br>
You can substitute regular firm tofu in this recipe, I would freeze it overnight before use -and make certain to drain it very well before cooking.<br><br><br><br>
You could also use all peanuts, or all cashews if you wanted to, I think traditionally, this dish uses both nuts but it is good with just one type of nut. You could substitute other nuts as well, but some nut flavors work better than others, and these are what I keep returning to.
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