Veg Family Kung Pao Tofu

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Veg Family Kung Pao Tofu

15 ounces extra firm tofu, cut into 1 inch cubes

2 tablespoons Chinese rice wine, divided

2 tablespoons cornstarch, divided

4 tablespoons light soy sauce, divided

1 tablespoons sugar

1 tablespoons sesame oil

1 tablespoons vinegar

1 cup broccoli florets, steamed

2 tablespoons cooking oil

1 tablespoons ginger root, chopped fine

1/4 lb. peanuts

4 green onions, chopped 1 inch long

Hot, cooked rice

 

 

 

 

 

Marinate tofu with 1 tablespoon each rice wine, cornstarch, and soy

sauce.

 

Meanwhile, mix remaining rice wine, cornstarch and soy sauce with

sugar, sesame oil and vinegar for the sauce.

 

Cook tofu in oil until crisp. Then remove from heat.

 

In another pan, heat cooking oil over medium heat. Add ginger and

peanuts; cook for about 1 minute. Then add green onions. Cook for

another minute. Add the tofu and steamed broccoli, and toss. Add

sauce; cook and toss again. Serve with rice.

 

Comments:

The sauce for this recipe is not " saucy " as some would describe, but

it is an authentic Asian recipe. I also sometimes add sesame seeds and

that is also wonderful.

 

Source: Tammy for Veg Family dot com

Formatted by Chupa Babi in MC: 12.20.06

 

 

 

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