Brians Spicy Kung Pao Tofu Stir Fry Food

KUNG PAO TOFU STIR-FRY

Steps:

• Lay tofu slices on a paper towel-lined plate and cover with more paper towels. Put a heavy object on top to press out excess water, about 15 minutes; drain and discard the accumulated liquid.
• Mix 1/2 cup soy sauce and ginger in a large dish. Add tofu slices and let marinate, about 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Flip tofu slices and let marinate on second side, about 15 minutes more. Remove tofu from marinade and place on prepared baking sheet.
• Bake in the preheated oven until dry, flipping once halfway through, about 40 minutes. Cut into smaller pieces.
• Heat oil in a wok or large skillet over medium-high heat. Add onion and green bell pepper; cook until onion is slightly translucent, 3 to 5 minutes. Add zucchini and mushrooms; cook and stir until lightly browned, 2 to 3 minutes. Stir in baked tofu.
• Mix remaining 1/2 cup soy sauce, rice wine vinegar, and chile sauce in a small bowl. Pour into the wok and stir until onion and tofu mixture is well-coated, about 1 minute. Garnish with roasted peanuts.

SPICY TOFU STIR FRY

Steps:

• Cube tofu into approximately 1 by 2 inch pieces.
• Set on top of paper towels and press (not too hard, you don't want to mash the tofu) on the top with more paper towels to rid the tofu of excess moisture.
• Mix: chili garlic sauce, minced garlic, 1 T sesame oil, soy sauce, rice vinegar, rice wine, ginger, and chicken/veg stock.
• Add tofu into chili sauce mixture. Make sure all pieces are in contact with the liquid. Let soak for 15 to 20 minutes.
• Put frying pan over med-high heat. Once pan has heated, add 1 T sesame oil.
• Put marinated tofu in pan, brown all sides.
• Remove tofu and set aside.
• Add cornstarch slurry to remaining marinade, mix. (Add a few more tablespoons of soy sauce or rice wine or vinegar if necessary--you want this to be enough to eventually coat the vegetables as a light sauce).
• Put mushrooms and peppers into frying pan. Stir constantly over high heat for 2 minutes.
• Add green onion and napa cabbage. Stir constantly for 1-2 minutes.
• Pour leftover marinade over vegetables, stir. Add browned tofu and chopped cilantro. When heated through, remove from heat.
• Serve with rice.

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.

BRIAN'S SPICY KUNG PAO TOFU STIR FRY

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 TOFU

Steps:

• Press tofu with heavy object for 20 minutes. This drains excess moisture and also helps in tofu absorbing more flavor.Then cut it into cubes and set aside. While the tofu is being pressed, grate the garlic, ginger and chop the peppers, onion and green onion.
• Once 20 minutes are up, cut tofu into cubes and transfer to a large bowl. Add cornstarch, white pepper powder and salt and toss the tofu until it's coated with with cornstarch.
• Heat the oil in a cast iron skillet (or any pan) on medium heat. Add the tofu to the pan.Cook for 6 to 7 minutes, flipping once in between until tofu is golden brown from both sides. Drain on paper towel.
• Make the sauce by combining all the ingredients- soy sauce, dark soy sauce, hoisin sauce, rice vinegar, rice wine (mirin), sriracha, toasted sesame oil, brown sugar and cornstarch in a large bowl or measuring jar.Whisk until it's all combined together. Set aside.
• To the same pan now in which you had fried the tofu, now add the dried red chilies, garlic and ginger. Saute for 1 minute.
• Then add the diced peppers, onion and chopped green onion. Saute for 2 to 3 minutes.
• Add the prepared sauce and mix. It will thicken immediately.
• Add in the pan fried tofu and mix until all the tofu is well coated with the sauce. Stir in the peanuts and turn off heat.
• Garnish Kung Pao Tofu with cilantro and serve with brown rice.