Steve Browns Kung Pao Tofu Food

KUNG PAO TOFU

Steps:

• Remove the tofu from the plastic carton onto a plate and let it sit for 10 minutes to allow the excess liquid to drain. Next, place the tofu on a flat surface lined with clean kitchen towels or paper towels and pat the sides dry. Transfer to a cutting board.
• Cut the tofu into ½-inch cubes and allow them to continue to drain for a few minutes.
• Meanwhile, in a mixing bowl, combine 1/3 cup cornstarch, garlic powder, onion powder, 5 spice powder, salt and water until a thick batter forms. Add the tofu and gently toss in the batter until thoroughly coated.
• Prepare the sauce by mixing together the soy sauce, dark soy sauce, sugar, salt, rice vinegar, sesame oil, 2 teaspoons cornstarch and 2/3 cup warm water. Stir the sauce until everything is dissolved and combined.
• Add 1/4 cup of peanut oil (or vegetable oil) to a medium to large nonstick frying pan over low heat and add 1 cup of the blanched shelled peanuts. Stir the peanuts in the wok for 5 minutes until they are golden brown. You'll notice the peanuts releasing more oil into the pan. Remove the peanuts from the pan, and set aside, leaving behind any oil in the pan.
• Next, adjust the heat to medium, and gently place each cube of tofu in the pan. Let the tofu fry for about 5 minutes, or until the bottoms are browned. Turn the tofu with a spatula (they'll stick together slightly, which may make it easier to flip a bunch of pieces all at once) and let the other side fry for another 5 minutes until the bottom is browned again. At this point, use a spatula to gently separate any tofu pieces that may be sticking together. Set the tofu aside.
• Use 1 ½ tablespoons of the remaining oil from frying the peanuts and tofu to coat your wok. Add the carrots and stir-fry over medium heat for 1 minute. Add the ginger and dried chili peppers.
• Toast the ginger and chili peppers for about 20 seconds and add the garlic and scallions. Stir-fry for another 20 seconds. Stir up the pre-mixed sauce with a chopstick or spoon since the cornstarch is likely to have settled, and add the sauce to the wok.
• Turn the heat up to high, and bring the sauce to a simmer. Once the sauce begins to thicken and reduce, add the tofu and peanuts.
• Toss the tofu and peanuts into the sauce until everything is coated. Keep stir-frying until the sauce has reduced and is clinging to the tofu and peanuts. At this point, you can stir in the Sichuan peppercorn powder, or you can sprinkle it on top. Serve with steamed rice.

CRISPY KUNG PAO TOFU RECIPE

Steps:

• Heat oil in a wok to 350°F. Whisk together 1/2 cup cornstarch, flour, baking powder, and 1 teaspoon kosher salt. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
• Add tofu and carefully turn to coat. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining tofu until wok is full. Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly pale golden and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate. Repeat until all tofu is fried. Carefully pour oil out of wok into a heatproof container and reserve.
• Combine stock, soy sauce, bean paste, vinegar, sugar, and remaining 2 teaspoons corn starch in a small bowl. Set aside. Combine scallion whites, garlic, and ginger in a second small bowl. Set aside. Coarsely grind half of peppercorns in a mortar and pestle or spice grinder.
• Set a fine mesh strainer over a heatproof bowl or saucepan. Return 1/4 cup of the reserved oil to wok and heat over medium-high heat until shimmering. Add remaining half of peppercorns and chilies and cook, stirring, for 5 seconds. Immediately drain through fine mesh strainer. Pick out chilies and set aside. Discard cooked peppercorns
• Return infused oil to the wok and heat over high heat until lightly smoking. Add leeks, celery, and long pepper and cook, stirring and tossing, until vegetables are lightly charred and tender-crisp, about 1 1/2 minutes. Clear a space in the center of the wok and add the scallion/ginger/garlic mixture. Cook, stirring, until fragrant, about 30 seconds. Add peanuts, dried chilies, and drained tofu. Stir sauce mixture and add to wok. Cook, tossing and folding ingredients together until tofu is fully coated. Add scallion greens and ground peppercorns and toss to combine. Serve immediately with white rice.

KUNG PAO TOFU

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).

STEVE BROWN'S KUNG PAO TOFU

Steps:

• If you're eating this with rice, start the rice first.
• Place your wok on the stove and set it to low, so it gets warm throughout.
• Open the tofu, wrap in paper towel, and put a pot, bowl, or plate on top to compress it.
• Mix all the sauce ingredients, set to one side.
• Wash the bok choy, separate the leaves from the stalks. Slice the stalks into short match sticks, chop the leaves, place in separate bowls.
• Slice the green onions, add to the bok choy leaves.
• Peel the garlic, but leave whole.
• Slit the bird chilies lengthwise on one side.
• Dice the tofu as you see fit, I like 1 cm cubes.
• Set the heat under the wok to medium (I use 5), add the peanut and sesame oil, tilt the pan to coat the sides.
• Add the garlic cloves right away, stirring frequently until browned. Remove them and set to one side.
• Set the heat on the wok to just below the highest setting (9), add the tofu and toss to coat in oil. Stir fry until the tofu begins to turn golden.
• Reduce the heat to medium high (7), and add the peanuts and chilies. Stir fry until the peanuts begin to turn golden.
• As this happens, crush the garlic and place it on top of the bok choy stalks.
• Add the bok choy stalks and garlic, stir fry until the bok choy turns translucent.
• Add the green onions and bok choy leaves, stir fry until the leaves just begin to wilt.
• Give the sauce a good stir, and pour over top. Bring to a simmer, and let it go uncovered for a few minutes to thicken.
• Remove from heat, use tongs or chop sticks to remove the chilies and set to one side.
• Serve over rice or noodles, garnish with sesame seeds. Those who like a little extra heat can squeeze the chilies over their bowls, or add some sriracha pepper sauce.

EARL'S KUNG PAO (PROTEIN OF YOUR CHOICE)

Steps:

• Mix together the marinade, adding the cornstarch last, and whisking well until there are no lumps.
• Cut the tofu or chicken into 1-inch cubes. Combine with the marinade ingredients. Marinate ½ - 1 hour.
• While the tofu or chicken is marinating, prepare the sauce and vegetables. Set aside.
• Heat wok over medium-high to high heat. Add 2 tbsp oil. When oil is hot, add tofu or chicken and marinade. Stir-fry until chicken is cooked or tofu is browned. Remove from the wok and set aside. Stir fry vegetables until tender crisp, and set aside.
• Cook whole wheat pasta until al dente. Drain.
• Add 2 tbsp oil to wok. When hot, add the garlic and ginger and stir-fry until aromatic (about 30 seconds). Add the sauce, chili paste and hot pepper flakes. Bring to a boil. Add cooked tofu or chicken, vegetables, green onions and nuts. Stir until hot. Remove from heat and add few drops of sesame oil.
• Add sauce, vegetables, and chicken to pasta and toss. Garnish with extra nuts.
• Enjoy!