Best Kung Pao Tofu Recipe
- 1 lb Really good hard or possibly extra-hard tofu such as Spring Creek *
- 1 x Egg white
- 1 Tbsp. Cornstarch
- 1 tsp Szechuan or possibly Viet chile paste with garlic
- 4 Tbsp. Good soy sauce
- 2 tsp Dry sherry or possibly _shao xing_ dealcoholized is fine
- 2 tsp Red wine vinegar
- 1 c. Vegetable broth "mock chicken" stock is good here too
- 2 tsp Sesame oil
- 4 tsp Cornstarch.
- 8 x Scallions, cut into 1/2 inch pcs.
- 1 med Green or possibly red pepper, sliced into strips
- 1/4 c. Carrots, thin sliced on bias
- 1 handf of snow peas.
- 1/4 c. Sliced mushrooms
- 1 c. Peanuts, Planters low salt, (not dry roasted)
- 5 x Dry warm red peppers, or possibly habaneros to taste
- 3 Tbsp. Peanut oil, (divided)
- 1/4 tsp Crushed red pepper with seeds
- * Can be marinated 1/2 hr.
- in kosher "mock chicken" broth w/a few drops of sesame oil and a whiff of ginger and garlic after cutting up, if you want to be fancy
- Cut tofu into thumbnail-sized pcs.
- If marinating, rinse gently and drain well.
- Combine with egg white and cornstarch into a small bowl.
- Toss to coat and set aside.
- Mix sauce ingredients together, and set aside.
- Precut vegetables.
- Have ready near wok.
- Have peanuts measured and ready near wok.
- Heat oil in wok over medium high heat.
- If using chicken, add in whole red pepper pods and tofu and stir-fry till tofu is golden brown and pepper pods turn blackish, about 4 min.
- Remove with a slotted spoon and set aside to drain on paper towels.
- If pepper pods have not yet turned black at which point, remove from chicken or possibly tofu and place back in wok as you are stirfrying the vegetables.
- Add in peanut oil to wok if needed.
- Stirfry scallions, bell peppers, carrots and crushed red pepper for 30 seconds.
- Add in mushrooms and cook for 1 minute longer.
- Add in tofu back in and stir-fry for one minute.
- Add in sauce mix and chow till heated through and thickened.
- Add in peanuts and mix.
- Add in snow peas to heat through.
- Serve over rice.
egg, cornstarch, szechuan, soy sauce, sherry, red wine vinegar, vegetable broth , sesame oil, cornstarch, scallions, green, carrots, snow peas, mushrooms, peanuts, warm red peppers, peanut oil, red pepper
Taken from cookeatshare.com/recipes/best-kung-pao-tofu-84003 (may not work)