Vegetarian Kung Pao Tofu

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Vegetarian Kung Pao Tofu

 

1 14-oz pkg. Extra Firm tofu, drained

1 tablespoon cornstarch

1 tablespoon oyster sauce

1 clove garlic, minced

5 pieces dried red chili pepper (or more), crushed

1 teaspoon oil, may be doubled

1 stalk celery. chopped into bite size pieces

1/2 takenoko or bamboo shoot (fresh), chopped into bite size pieces

1 large bell pepper. cut into bite size pieces

1 green onion, chopped

1/2 cup roasted whole Cashew nuts, optional

 

Sauce:

3 tablespoons Balsamic or Jin Jang vinegar

1 tablespoon sake or dry sherry

1 tablespoon dark soy sauce

1 tablespoon sugar

1 teaspoon hot garlic chili sauce

1 tablespoon cornstarch

2 tablespoons water

3 cup hot cooked rice to serve

 

Drain tofu by putting on cutting board and place another cutting board on

top. Push down gently so as to not crumble.

Cut tofu into blocks and marinate in cornstarch and oyster sauce mix. Heat

wok or frying pan with oil; toss in garlic and red chili pepper; add celery,

takenoko,* bell pepper, green onion and sauté. Add tofu mixture and pan fry

gently. Mix sauce ingredients and add to tofu mixture simmering for awhile.

Add cornstarch and water mixture to thicken sauce. Garnish with Cashew nuts.

Serve hot with rice.

Makes 4 to 6 servings.