TerryTx Kung Pao Tofu

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* Exported from MasterCook *

 

Kung Pao Tofu

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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Kung Pao Sauce Base:

1/2 cup brown rice syrup

1/4 cup rice wine vinegar

2 1/2 teaspoons cornstarch

2 teaspoons tamari

1/4 teaspoon cayenne

Tofu:

1 1/2 cups prepared teriyaki marinade

1 pound extra-firm tofu, cut into 1/2-inch cubes

Remaining Ingredients:

1 tablespoon toasted sesame oil

1/2 tablespoon canola oil

1 1/4 teaspoons crushed red chili flakes

2 teaspoons minced fresh ginger

2 cloves garlic, minced (1 teaspoon)

1 cup chopped peanuts

3 scallions, thinly sliced diagonally

3/4 cup diced green pepper

3/4 cup diced red pepper

 

Preheat oven to 350 degrees.

 

To prepare the Kung Pao Sauce bas, combine the brown rice syrup, rice

wine vinegar, cornstarch, tamari, and cayenne pepper in a small bowl,

and mix until well blended. Set aside,

 

In a medium bowl, place the teriyaki marinade. Add the tofu cubes, and

gently toss to coat well. Remove the tofu from the marinade with a

slotted spoon, draining off the excess liquid, and place it on a

baking

pan in a single layer. Bake the tofu in the oven for 15 to 20 minutes,

until it is lightly browned.

 

Heat the oils in a large saute pan until almost smoking. Add the red

chili flakes, ginger, garlic, and peanuts. Saute for 3 minutes. Add

the cooked tofu and scallions, and saute 1 minute. Add half the

reserved Kung Pao sauce base, stirring constantly until sauce

thickens.

 

Add the remeining half of the sauce base, and stir until glossy. Stir

in the peppers; cook for 1 or 2 minutes, until the peppers are firm-

tender.

 

per serving: 430 cal, 19g pro, 38g carb, 25g fat, 0mg chol, 730mg sod.

 

Source:

" Whole Food Market Cookbook "

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