Kung Pao Broccoli And Tofu With Pineapple Recipes

VEGAN KUNG PAO TOFU WITH BROCCOLI

Steps:

• In a small mixing bowl whisk together the dark and light soy sauces (see note for substitution), Chinese wine, toasted sesame oil, and ground Sichuan peppercorn. In a small dish whisk together the broth (or water) and corn starch to make a slurry, then add the slurry to the rest of the sauce and whisk to combine. Set aside.
• Put the cubed tofu in a large mixing bowl and sprinkle the 1 1/2 tbsp corn starch and 1/2 tsp salt and toss to coat the tofu.
• Heat a wok or large skillet over high heat. When hot add the 2 tbsp of oil then add the tofu. Fry for 7-8 minutes, flipping every couple of minutes, until golden and crispy on all sides. Remove the tofu and set on a paper towel lined plate to drain.
• In the wok using the leftover oil add the dried red chiles. Fry for about 15-30 seconds, stirring constantly, until a shade darker and toasted. Add the minced garlic, and white parts of the scallions and sauté for another 30 seconds, stirring constantly. Add the broccoli and stir fry until bright green and charred, about 2-3 minutes. Add the tofu, peanuts, and sauce and fry for 1-2 minutes. Add the scallion greens and turn off the heat.
• Serve the kung pao tofu with jasmine rice and enjoy hot.

KUNG PAO BROCCOLI AND TOFU WITH PINEAPPLE

Steps:

• Preheat the oven to 350°F.
• In a large bowl, whisk together nutritional yeast, five-spice powder and 1 tablespoon plus 1 1/2 teaspoons of the cornstarch, until blended.
• Add tofu and toss until evenly coated.
• Spread tofu on a parchment-paper-lined baking sheet in a single layer and bake, stirring once halfway through cooking, until crisp, about 20 minutes.
• Meanwhile, in a small bowl, whisk together ginger, garlic, tamari, 1/2 cup of the sherry, and remaining 1 tablespoon cornstarch. Set aside.
• Heat a wok or large skillet over medium-high heat until hot.
• Add chiles and toast until fragrant, about 2 minutes.
• Stir in broccoli, pineapple and baked tofu and continue cooking until just beginning to stick to the pan, about 4 minutes.
• Stir in remaining 1/2 cup sherry and cook, stirring constantly, until reduced, about 2 minutes.
• Whisk sherry-cornstarch mixture once more, then add to wok with green onions and peanuts and cook until vegetables are cooked through and hot, about 4 minutes.
• Serve over rice.

KUNG PAO CHICKEN WITH BROCCOLI

Steps:

• Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
• Toss chicken with 1 tblsp cornstarch to coat.
• Heat 2 tblsps oil in wok over high heat.
• Add chilies and cook until blackened, about 2 minutes.
• Add chicken and cook until browned, stirring frequently, 1-2 minutes.
• Remove chicken using slotted spoon.
• Set aside.
• Add remaining 2 tblsps oil to wok.
• Add green onions, garlic and ginger and stir-fry 1 minute.
• Add broccoli and stir-fry 2 minutes.
• Stir sauce and add to wok.
• Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
• Mix in chicken and peanuts and heat.
• Serve with rice.