VEGAN--Kung Pao Chicken 2

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* Exported from MasterCook *

 

Kung Pao " Chicken " II

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 pound soy " chicken " . fresh or frozen/thawed firm

tofu orseitan -- cut into bite-sized pieces

1/2 cup soy sauce

1 teaspoon vinegar

1 teaspoon minced garlic

2 chili peppers -- (2 to 3)

1/2 cup vegetable broth

2 tablespoons vegetable oil

1/2 onion -- chopped

2 cups cabbage

1 carrot -- shredded

2 teaspoons cornstarch

1/2 cup dry-roasted peanuts

 

In a bowl, mix soy sauce, vinegar, minced garlic, and chili peppers. Marinate

tofu in this mixture for 30 minutes (in fridge).

 

Heat vegetable oil until very hot. Drain tofu, reserving marinade. Dust tofu

with 1 tsp cornstarch, shaking off excess. Stir tofu into hot oil, and stir-fry

about 3 minutes, until lightly browned.

 

Place tofu on clean plate, and set aside. Wipe pan with paper towel, place pan

back on heat, add 1 Tbs oil, and heat until very hot. Add vegetables, and

stir-fry 1 minute. Add broth, cover, and cook 1 minute.

 

To reserved marinade, add cornstarch, and stir until smooth. Uncover vegetables,

and add the tofu. Stir in the soy sauce and cornstarch mixture. Stir-cook until

liquid is thickened. Add 1/2 cup dry-roasted peanuts. Serve over rice.

 

Source:

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Per Serving (excluding unknown items): 983 Calories; 66g Fat (57.4% calories

from fat); 34g Protein; 77g Carbohydrate; 17g Dietary Fiber; 1mg Cholesterol;

9702mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 8 1/2 Vegetable; 12

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0