KUNG PAO TOFU
Kung pao tofu is a vegetarian version of the famous Sichuan dish, kung pao chicken. With chilis and peanuts, kung pao tofu is a delicious classic.
Provided by Sarah
Categories Tofu
Time 50m
Number Of Ingredients 23
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.
Nutrition Facts : Calories 499 kcal, Carbohydrate 27 g, Protein 20 g, Fat 37 g, SaturatedFat 4 g, Sodium 624 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
KUNG PAO CAULIFLOWER
Forget chicken (and your stack of take-out menus): this sweet and spicy vegetarian dish proves once more that cauliflower is king.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
- Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
- Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
- Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
VEGGIE KUNG PAO
Time to reinvent a classic! This super-easy Veggie Kung Pao is full vegetables, nutrients and packed flavor! You'll love it!
Provided by Terrence Paschal
Categories Dinner
Time 35m
Number Of Ingredients 15
Steps:
- Mix corn starch, ginger, soy sauce, rice vinegar, sugar, and Sriracha in a bowl and set to the side.
- Place garlic and onion in a nonstick pan, or a pan coated with cooking spray.
- When garlic and onion become fragrant, add zucchini, green bell pepper, and celery to the pan
- When zucchini has become tender, add sauce and cook for 5 minutes.
- Add water chestnuts, crushed red pepper, and peanuts. Cook for 5 more minutes or until water chestnuts are warm.
- Serve over brown rice, and top with more Sriracha.
Nutrition Facts : Calories 372 kcal, Carbohydrate 68 g, Protein 12 g, Fat 7 g, SaturatedFat 1 g, Sodium 770 mg, Fiber 9 g, Sugar 11 g, UnsaturatedFat 5 g, ServingSize 1 serving
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
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