Kung Pao Tofu Rice Salad Recipes

Steps:

• Prepare dressing by placing vinegar through salt in a bowl or shaker.
• Whisk or shake till well blended.
• Place rice in a large serving bowl and add in carrot, bok choy, onion, cilantro, and tofu.
• Toss to combine.
• Drizzle dressing over rice salad and serve.
• Note: This recipe originally called for the rice to be brought to room temperature. This is fine, but please be aware that rice allowed to come to room temperature for long periods should not then be stored in the fridge and then eaten as leftovers--you could wind up with a very unpleasant bout of food poisoning. If you would like to use leftovers, you should chill your rice in the fridge immediately after cooking, prepare the salad with the cold rice, and immediately refrigerate any excess. If you require more information, Google "Bacillus cereus" and "rice".

Steps:

• Make sauce: In small bowl, combine all sauce ingredients except sesame oil; mix well. Stir in sesame oil and set aside.
• In wok or large, heavy skillet, heat oil over high heat. Add onion, bell pepper, carrots, garlic and ginger and stir-fry 2 minutes.
• Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes.
• Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds.
• Divide rice among 4 shallow, wide bowls.
• Spoon vegetables over rice and serve hot or at room temperature.

Steps:

• Wrap the tofu in a clean dish towel and microwave on High for 1 minute. Unwrap, rewrap in a fresh towel, and repeat. This is to remove excess water from the tofu. Unwrap and slice into bite-sized pieces.
• In a small bowl, combine the vinegar, soy sauce, hoisin and sesame oil.
• In a large nonstick or cast-iron skillet over medium-high heat, heat 1 tbl of canola oil until it is shimmering. Working in batches, if necessary, add the sliced tofu in a single layer and cook, undisturbed, until the bottom is golden brown, 5 to 7 minutes. Flip the pieces (scrape up if they stick) and repeat until the second side is golden brown, 5 to 7 minutes. Transfer to a plate. (I may try doing this part in an air fryer).
• Add the dried chiles and the peppercorns to the pan and cook, tossing, just until fragrant, 10 to 20 seconds. Be careful not to burn! Transfer to another bowl.
• Add the remaining 1 tbl canola oil to the pan and increase heat to high. Add the white and light green parts of the scallion, fresh chile, ginger and garlic and stir-fry until fragrant, 10 seconds. add the fried tofu and prepared sauce and stir-fry until the sauce is fragrant and coats the tofu evenly, 10 seconds. Add the peppercorn mixture and the peanuts and stir-fry until combined, 10 seconds.
• Transfer to a serving dish, top with the green scallion parts, and serve with hot rice.

Steps:

• Marinate tofu in soy sauce, garlic, ginger and cayenne pepper for 30 minutes to 24 hours (alternatively, marinate in a favourite szechuan, teriyaki, or stir fry sauce).
• Whisk rice vinegar, olive oil, and pepper together.
• Steam broccoli and snow peas briefly until tender-crisp.
• Toss everything together and refrigerate until cold.
• (You can use any vegetables you like, just steam the harder ones to tender-crisp).

Steps:

• In a medium bowl combine sherry, cornstarch and stir well; add scallops and set aside for 10 minutes.
• In a small bowl, combine the soy sauce, sugar, hot Szechuan oil, sesame oil and hoisin sauce.
• In a large skillet or wok, heat the vegetable oil.
• Add ginger, garlic and stir fry for 30 seconds.
• Add scallops, red pepper& scallions and cook, stirring constantly 4 to 5 minutes or until the scallops turn opaque.
• Stir the sauce mixture.
• Add it to the pan and cook, stirring constantly until the sauce thickens.
• Add peanuts and cook 2 minutes.
• Stir in sesame oil.
• Serve hot over orange rice.
• Makes 4 servings.
• RICE: Combine rice, chicken broth, OJ, butter, s/p in a medium saucepan; bring to boil, lower heat, cover and cook until rice is tender about 20 minutes.
• Makes 4 servings.