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.
No comments:
Post a Comment