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Saturday, May 30, 2015

Brian's Spicy Kung Pao Tofu Stir Fry

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 10
  • 1 cup hoisin sauce
  • 1/2 cup low sodium soy sauce
  • 1/2 cup soy sauce, regular
  • 1 tablespoon hot chili paste (or to taste)
  • 1 tablespoon sesame oil
  • 1/2 cup rice wine vinegar
  • 1/4 cup premium grade sweet soy sauce
  • 1 tablespoon hot pepper flakes, dried
  • 1 teaspoon powdered ginger
  • 2 tablespoons sesame oil
  • 2 cups lightly fried tofu, cubed
  • 1 cup carrot, cubed
  • 1/2 cup onion, diced
  • 2 scallions, thinly sliced
  • 3 garlic cloves, crushed
  • 2 tablespoons fresh ginger, finely julienned
  • 1 cup green zucchini, diced
  • 1 cup yellow squash, diced
  • 1/2 cup cremini mushroom, sliced
  • 1 cup celery, chopped
  • 6 ounces water chestnuts, diced
  • 6 whole dried thai chiles
  • 1/2 cup cashews, chopped
  • 6 cups steamed rice

Recipe

  • 1 whisk together ingredients for sauce into a bowl and set aside.
  • 2 in wok, add oil and lightly fry cubed tofu for about 3 minutes, continually tossing. set aside.
  • 3 add carrots to wok and cook on med. high heat for 3 minutes. add onion, scallions, garlic and ginger. cook for about 2 minutes and then add remaining vegetables, water chestnuts, chilis. continue cooking for additional 2 minutes until vegetables are soft.
  • 4 add tofu back into stir fry.
  • 5 pour sauce over to coat stir fry, may not need all sauce.
  • 6 cook until sauce is reduced to desired consistency.
  • 7 spoon stir fry over 1 cup of steamed rice and garnish with chopped cashews.

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