Kung Pao Tofu Stir Fry Recipes
THE BEST KUNG PAO TOFU: A QUICK RECIPE
Provided by Meredith James
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Use a tofu press or DIY pressing method to squeeze any excess liquid out of the tofu.
- While your tofu is pressing, prep your veggies.
- Once the tofu has been pressed, transfer it to a cutting board, place the block on its side, and slice it lengthwise. Next, flip it back over to lie flat and cut the tofu into 32 equal-sized cubes, roughly 1-2" each.
- Arrange the tofu cubes in a shallow container, so that they make one even layer.
- Place the tofu to one side and combine 2 tbsp of soy sauce with 2 tbsp of cornstarch in a small bowl. Whisk them together, then pour the sauce over the tofu.
- Flip the tofu cubes to ensure all sides are well coated in the marinade, then leave to sit while you make the Kung Pao sauce.
- Take a medium bowl and add the remaining ¼ cup of soy sauce, ½ cup of water, and the remaining 1 tbsp of cornstarch. Next, add the vinegar, sherry, brown sugar, and Sambal (I would recommend using a maximum of 3 tsp of Sambal if you like your sauce spicy, but start with less and add more to taste).
- Whisk the sauce ingredients together until thoroughly combined.
- Place a large skillet or wok over medium heat and add 2 tbsp of sesame oil.
- Once the sesame oil is warm, add the marinated tofu cubes, being careful of splattering oil.
- Fry the tofu for 8-10 minutes, occasionally flipping and stirring to ensure it cooks evenly and get nice and crispy on all sides.
- Once all sides of the tofu cubes are browned, remove the cubes from the heat and set to one side.
- Add the final tbsp of sesame oil to the hot pan, then add the ginger, garlic, and scallion whites and sauté for 30 seconds.
- Increase the heat to high, then place the zucchini and peppers in the pan.
- Cook the veggies for 3-4 minutes, occasionally stirring, then add the tofu and sauce to the pan.
- Stir-fry everything for 2-4 minutes. The sauce should thicken, and all the ingredients should be well coated.
- Serve hot, sprinkled with the halved peanuts and scallion greens.
Nutrition Facts : ServingSize 4
BRIAN'S SPICY KUNG PAO TOFU STIR FRY
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
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.
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- Heat 2 tablespoons vegetable oil in large skillet over medium-high heat. Add tofu to skillet, season with salt and pepper and cook until lighlty browned, about 5 minutes, stirring occasionally. Add 1 teaspoon fresh garlic and 1 teaspoon ginger during last 30 seconds of cooking. Transfer to a paper towel-lined plate.
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