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Previous RecipeBack to SearchList
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kung pao tofu
Serves/Yields:
Prep. Time:
Cook Time:
Category: Entrees, Tofu
Difficulty: Easy
Ingredients
sauce
2 tablespoons vinegar
1 tablespoon brown sugar
3 tablespoons soy sauce or bragg's
2 tablespoons dark sesame oil
2 teaspoons rice wine or sake
1 tablespoon chili garlic sauce


1 lb firm tofu, diced
1 teaspoon finely minced ginger
1 clove garlic, minced
1 1/2 tablespoons cornstarch
2 tablespoons vegetable oil
1 teaspoon toasted sesime oil
1 red pepper, diced
2 stalks celery, diced
1 cup roasted unsalted peanuts
1 can diced water chestnuts
1 can bambo shoots diced
1 can baby corn
Directions
combine vinegar, sugar, soy sauce, sesame oil, rice wine and pepper sauce and mix well. set aside.

put the diced garlic and ginger in one bowl and the pepper, celery, water chestnuts, bamboo shoots, and baby corn in another. keep the peanuts seperate.

place the cornstarch in a bowl with a little bit of cold water and stir until there are no lumps. set aside.

heat a wok with the vegetable oil in it. when the oil is hot, brown the tofu on each side. remove and drain the tofu on paper towels and add the garlic and ginger. stir fry the garlic and ginger for about two minutes over medium high heat. next, add the vegetables. cook for about five minutes and then add the tofu. cook until the vegetables are tender, then add the sauce and the cornstarch. when the sauce thickens, add the peanuts.

serve over steamed brown or white rice.
Source:
Contributed By: c0c0c0 on Saturday, July 31. 2004 at 17:28:19
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Recipe Module by Jens http://visayas.dk©
 
 

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