Day 13 What RU eating?
Posted Saturday, January 14, 2012 at 7:08 AM
I have to work today... so i won't be doing a lot of cooking.
d-kung pao tofu. I bought some vegetable dumplings at the asian food market.. so the extra kung pao sauce will be good with them. Also i am craving a stir fry. I add a lot more veggies than this recipe calls for. so the ratio from tofu to veggies is quite a bit larger on the veggie side. I skip the nuts. I add baby bella mushrooms & cut baby corn. Actually i add whatever i have. The more veggies the merrier.
Kung Pao Tofu Recipe
1 block Tofu, firm 1 tablespoon Peanut or Olive Oil
Kung Pao Sauce
1 cup Hoisin Sauce 1/2 cup Soy Sauce
1 tablespoon Sambal Oelek (chili and garlic sauce)
1 tablespoon Spicy Bean Paste (Korean hot sauce)
1/2 cup Red Wine Vinegar 1/2 cup Sugar (optional)
1/2 cup Carrot, small diced
1/2 cup Onion, small diced
1/2 cup Red Bell Pepper, small diced
1/2 cup Zucchini, small diced
1 tablespoon Peanut or Olive Oil
1/4 cup Macadamia Nuts or Peanuts
Place the water packed tofu in the freezer overnight. Using tofu that has been frozen first will give this dish a meatier feel. Freezing makes the texture of tofu chewier, which resembles chicken. Thaw the tofu by leaving it out all day or in the microwave for a few minutes. Once thawed, squeeze the tofu between your hands over a bowl to catch all the water that will come out. It will feel like squeezing a sponge dry. The more water you get out, the more the tofu will absorb the flavors of the sauce. Slice the tofu in to bite-sized cubes and fry in hot sizzling skillet with the peanut oil until golden brown. Set aside.
Next, make the Kung Pao sauce. Combine all the sauce ingredients in a mixing bowl and mix well, then set aside. Adjust the sauce to your taste by adding more hot sauce if you want the sauce to be hotter, and less sugar to take away some sweetness.
Cut all the vegetables into same size pieces so that they will cook evenly. You can use all your favorite vegetables, these are just a suggestion. In a sauté pan heat the peanut oil and sauté the vegetables. Just be sure to add the thicker ones, like carrots, first and let cook for two minutes. Then the onion and bell peppers for another two minutes. Add delicate vegetables like zucchini last and only cook briefly or they will get mushy and lose vitamins. Add the golden tofu cubes and mix gently not to break up tofu. Now add the sauce, a little at a time, until you get the desired coating. Let the mixture simmer for a few minutes to reduce the sauce and thicken it. For the final touch, sprinkle with macadamia nuts for a truly local flair, or peanuts. Serve over rice.