Still Life: Kung Pao Tofu

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* Exported from MasterCook *

 

Kung Pao Tofu

 

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :0:45

Categories : Soy Stir-Fry

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons rice vinegar

1 tablespoon brown sugar

3 tablespoons soy sauce

2 tablespoons sesame oil

1 teaspoon crushed red pepper -- or to taste

3/4 pound very firm tofu -- cut into dice-sized cubes

1/2 cup minced onion

2 large celery stalks -- cut into small dice

1 medium carrot -- cut into small dice

1/2 cup bamboo shoots -- cut into small dice

1 cup fresh or frozen peas

4 medium garlic cloves -- minced

6 scallions -- white part only--cut into 1/2-inch pieces

2 small zucchini -- cut first into thin strips, then into small

dice

1 1/2 tablespoons cornstarch

2 tablespoons peanut or sesame oil -- for sauteing

1/2 teaspoon salt

1 cup peanuts, dry-roasted unsalted

 

In a medium-sized bowl combine vinegar, sugar, soy sauce, sesame oil, and red

pepper, and mix to combine. Add the diced tofu, and tip the bowl in each

direction to allow all the tofu to come into contact with the marinade. Cover,

and let marinate for at least an hour.

 

Prepare the onion, celery, carrot, and bamboo shoots, and place these together

in a bowl. Set aside.

 

In a separate bowl combine peas, garlic, scallions and zucchini, and set aside.

 

About 15 minutes before serving time, place the cornstarch in a small bowl.

Drain the marinade from the tofu into the bowl. Whisk this mixture until the

cornstarch dissolves. Set aside, leaving the whisk in the bowl.

 

Heat a medium-sized wok. Add 2 teaspoons peanut or sesame oil, the bowlful of

onion, celery, etc. and the salt. Stir-fry over high heat for about 5 minutes.

 

Add the second bowlful of vegetables (peas, garlic, etc.) and stir-fry another 2

to 3 minutes, keeping the heat high.

 

Add the drained tofu. Stir-fry another 3 to 5 minutes--until all the vegetables

are just tender.

 

Whisk the cornstarch mixture from the bottom and pour it in. Stir-fry several

more minutes, then add the peanuts. Serve immediately, over rice.

 

Description:

" This is a vegetarian version of the popular Northern Chinese dish

that usually features chicken and diced vegetables in a tangy hot

sauce, topped with peanuts. Everything here is the same, except the

chicken has been replaced with marinated tofu. "

Cuisine:

" Chinese "

Copyright:

" 1994 "

Start to Finish Time:

" 0:45 "

 

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Per Serving (excluding unknown items): 447 Calories; 29g Fat (54.7% calories

from fat); 21g Protein; 34g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

1082mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 5 Fat;

0 Other Carbohydrates.

 

Serving Ideas : Serve over brown rice.

 

NOTES : Rice vinegar is available at Asian grocery stores. If you can't get it,

you can substitute cider vinegar.

 

The tofu can be marinated and the vegetables chopped well in advance. Cover

everything tightly and store in the refrigerator.

 

Variation: Sauteed Twelve Assortments

This is the deluxe version of Kung Pao Tofu. Follow the recipe exactly. When

you reach step 7, add

1/2 cup diced water chestnuts

1 cup lightly toasted cashews

2 cakes 5-spice baked tofu, diced

You will get a slightly higher yield because of these additions.

Nutr. Assoc. : 0 0 0 0 0 3287 0 0 0 0 26079 0 0 0 0 0 0 0