Brians Spicy Kung Pao Tofu Stir Fry Recipes

BRIAN'S SPICY KUNG PAO TOFU STIR FRY

Brian's Spicy Kung Pao Tofu Stir Fry image

Spicy tofu stir fry dish. You can replace the tofu with chicken for a standard Kung Pao chicken dish. Great leftovers dish too.

Provided by KandB

Categories One Dish Meal

Time 40m

Yield 10 serving(s)

Number Of Ingredients 24

Ingredients

1 cup hoisin sauce
1/2 cup low sodium soy sauce
1/2 cup soy sauce, regular
1 tablespoon hot chili paste (or to taste)
1 tablespoon sesame oil
1/2 cup rice wine vinegar
1/4 cup premium grade sweet soy sauce
1 tablespoon hot pepper flakes, dried
1 teaspoon powdered ginger
2 tablespoons sesame oil
2 cups lightly fried tofu, cubed
1 cup carrot, cubed
1/2 cup onion, diced
2 scallions, thinly sliced
3 garlic cloves, crushed
2 tablespoons fresh ginger, finely julienned
1 cup green zucchini, diced
1 cup yellow squash, diced
1/2 cup cremini mushroom, sliced
1 cup celery, chopped
6 ounces water chestnuts, diced
6 whole dried Thai chiles
1/2 cup cashews, chopped
6 cups steamed rice

Steps:

Whisk together ingredients for sauce into a bowl and set aside.
In wok, add oil and lightly fry cubed tofu for about 3 minutes, continually tossing. Set aside.
Add carrots to wok and cook on med. high heat for 3 minutes. Add onion, scallions, garlic and ginger. Cook for about 2 minutes and then add remaining vegetables, water chestnuts, chilis. Continue cooking for additional 2 minutes until vegetables are soft.
Add tofu back into stir fry.
Pour sauce over to coat stir fry, may not need all sauce.
Cook until sauce is reduced to desired consistency.
Spoon stir fry over 1 cup of steamed rice and garnish with chopped cashews.

KUNG PAO SHRIMP

Kung Pao Shrimp image

The name of this dish is now written in English as gong bao shrimp, and this recipe takes inspiration from the American Chinese versions that come from the Sichuan Province of China. Here, flashes of chile heat shine in a glossy swirl of a salty, sour and sweet sauce. With a confetti blend of shrimp, peppers and peanuts, each mouthful is a little spicy and chewy, savory and crisp. The deep malty tang comes from Chinkiang vinegar, a jet-black condiment from China that is traditionally fermented from grains and aged in clay. It's key to this dish and also delicious for dipping dumplings, saucing noodles and dressing vegetables. (Balsamic vinegar, similarly fermented and aged from grape juice in barrels, is a fun, fruity substitute.) With both vegetables and protein, this one-wok stir-fry is a complete meal with steamed rice.

Provided by Genevieve Ko

Categories weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound peeled and deveined medium shrimp, thawed if frozen
2 tablespoons Shaoxing wine or dry sherry
2 teaspoons cornstarch
Salt
2 tablespoons granulated sugar
3 tablespoons soy sauce
2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
1/2 teaspoon Sichuan peppercorns, coarsely ground, plus more to taste
1 red or orange bell pepper
5 garlic cloves
1/4 cup neutral oil, such as grapeseed
1/2 cup unsalted roasted peanuts
3/4 cup small dried red chiles (23 grams; see Tip)
3 large scallions, cut into 1/2-inch lengths

Steps:

Mix the shrimp, Shaoxing wine, 1 teaspoon cornstarch and a pinch of salt in a bowl until the shrimp are evenly coated. Let stand while you prepare the other ingredients.
Stir the sugar, soy sauce, vinegar, Sichuan pepper and remaining teaspoon cornstarch in a separate bowl. Dice the bell pepper and thinly slice the garlic. Have all your ingredients ready next to the stove.
Heat the oil in a wok or large skillet over medium-high heat for 15 seconds. Add the peanuts and stir until browned in spots, 30 to 60 seconds. Add the bell pepper and garlic, and sprinkle with salt. Cook, stirring, until the pepper is bright and the garlic starts to become translucent, about 30 seconds. Add the chiles and stir well, then add the shrimp with its marinade. Cook, stirring occasionally, until the shrimp are curled and just opaque, 2 to 3 minutes.
Add the scallions and stir until glossy, about 15 seconds, then add the sauce. Cook, stirring, until the sauce thickens and coats everything evenly, about 1 minute. If any of the starchy sauce has stuck to the bottom of the pan, add a splash of water and scrape up any browned bits. Taste and add more Sichuan pepper if you'd like. Immediately transfer to a dish and serve hot.

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