Kung Pao Tofu Rice Salad Food
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
KUNG PAO TOFU
Adapted from "Spicebox Kitchen" by Linda Shiue and published in today's paper. I am intrigued by the method for reducing water in the tofu, which I've not seen described before. The author is a practicing physician and trained chef, with broad cultural experience and a goal of helping people lead healthier lives with delicious food.
Provided by duonyte
Categories Soy/Tofu
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 278.3, Fat 20.9, SaturatedFat 2.7, Cholesterol 0.1, Sodium 152.1, Carbohydrate 13.6, Fiber 3.5, Sugar 5.9, Protein 14.3
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- To prepare salad, combine 1 cup water and rice in a medium microwave-safe bowl; cover. Microwave at high 4 minutes. Microwave at medium 5 minutes. Fluff with a fork. Let cool to room temperature. Add carrot and next 4 ingredients (through tofu); toss gently to combine.
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