Kung Pao Tofu Recipes
KUNG PAO TOFU
This recipe comes from the March/ April 2008 Eating well magazine. Using oyster-flavored sauce makes this dish vegetarian. Serve with hot chinese noodles.
Provided by Chef Catherine Hofs
Categories Chinese
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Pat tofu dry and cut into 1/2-inch cubes. Combine with half of the five-spice powder in a medium bowl.
- Heat the canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Tranfer to a plate.
- Meanwhile, wisk water, oyster sauce, cornstarch and the remaining five-spice powder in a small bowl.
- Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Return the tofu to the pan along with the peanuts and stir to coat with sauce; stir in hot sesame oil (if using).
Nutrition Facts : Calories 175.9, Fat 9.9, SaturatedFat 1.2, Sodium 405.4, Carbohydrate 15.2, Fiber 1.7, Sugar 2, Protein 11.1
KUNG PAO TOFU RICE SALAD
This is a surprisingly satisfying vegetarian salad. I got the recipe from Leanne Ely's "Saving Dinner" e-mail service. I have since stopped using the service, but this recipe remains a family favourite. We are meat-eaters but enjoy this anyway! Cooking time is time to cook rice. If you plan ahead and use your rice cooker, this is a very quick meal to throw together! I *think* this is vegan but it might depend on the brands of soy and hoisin sauces you use.
Provided by Gingernut
Categories Brown Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
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".
Nutrition Facts : Calories 454.7, Fat 16.3, SaturatedFat 3.3, Cholesterol 0.1, Sodium 900.2, Carbohydrate 61.4, Fiber 8.3, Sugar 7, Protein 19.6
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