Monday, March 9, 2015

Vegan Kung Pao Tofu

Vegan Kung Pao Tofu

I will admit that I've been a tofu skeptic over the years, but I'm slowly becoming a convert. When we traveled to China, I absolutely loved a couple of the tofu dishes that we ordered. It has made me more adventurous and more determined to nail the preparation of tofu.

This was SO GOOD! It was bright and colorful and the texture was perfect. We served it over white rice. I think there are things that make tofu really good like pressing the moisture out and frying or baking it. I also prefer firm or even better, extra firm tofu. I adapted this recipe from China Sichuan Food.

Vegan Kung Pao Tofu


VEGAN KUNG PAO TOFU
(adapted from China Sichuan Food)

1 lb. extra firm tofu (drain it from the package, wrap it in a clean towel, and put a heavy skillet on top for at least 15 minutes to further remove the moisture)
3 Tb. canola oil
1 green pepper, cut in chunks
1 red pepper, cut in chunks
3 garlic cloves, minced
1 inch fresh ginger root, peeled and minced
5 green onions (use 2-3 inches in the stir fry and chop the remaining green part for garnish)
1/2 c. peanuts
Stir-fry sauce (see recipe below)

Heat oil in wok. Add the tofu and cook until golden brown. Remove from wok and set aside. Keep 2 tsp. of oil in the wok and pour out any extra. Add garlic, ginger, and onions and stir fry until you can smell them. Add the tofu and peppers and continue to stir fry until peppers are starting to soften. Pour in all of the stir fry sauce and the peanuts (you can reserve some peanut for garnish if you like). Mix well and then transfer to a serving dish and garnish with green onion and peanuts.  

Stir-fry Sauce

2 Tb. soy sauce
2 tsp. sugar
1 tsp. corn starch
2 tsp. vinegar (you can use rice, apple cider, or a sherry wine)
1 tsp. sesame oil
1 Tb. water

Combine all ingredients in a liquid measuring cup and set aside.