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.