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KUNG PAO TOFU
  • 1 lb good, extra-firm tofu such as Spring Creek (or regular firm tofu can be pressed.)
  • 1 Egg white
  • 1 tb Cornstarch
  • 1 ts Szechuan or Viet chili paste with garlic
  • 4 tb Soy sauce
  • 2 ts Dry sherry or _shao xing_
  • 2 ts Red wine vinegar
  • 1 c Vegetable broth (or mushroom broth)
  • 2 ts Oriental sesame oil
  • 4 ts Cornstarch.
  • 8 Scallions, cut into 1/2" pieces.
  • 1 md Green or red pepper, sliced into strips
  • 1/4 c Carrots, thin sliced on bias
  • 1 Handful of snow peas.
  • 1/4 c Sliced mushrooms
  • 1 c Peanuts; Planters low salt (not dry roasted)
  • 5 Dried hot red peppers, or to taste
  • 3 tb Peanut oil (divided)
  • 1/4 ts Crushed red pepper seeds
    1. Cut tofu into thumbnail-sized pieces. Combine with egg white and cornstarch in a small bowl. Toss to coat and set aside.
    2. Mix chili paste, soy sauce, sherry, vinegar, vegetable broth, sesame oil, and cornstarch together, and set aside.
    3. Precut vegetables. Have ready near wok. Have peanuts measured and ready near wok. Heat oil in wok over medium high heat. Add red pepper pods and tofu and stir-fry until tofu is golden and pepper pods turn blackish, about 4 minutes. Remove with a slotted spoon and set aside to drain on paper towels.
    4. If pepper pods have not yet turned black at that point - remove from tofu and place back in wok as you are stirfrying the vegetables. Add peanut oil to wok if needed. Stirfry scallions, bell peppers, carrots and crushed red pepper for 30 seconds. Add mushrooms, and cook for 1 minute longer. Add tofu back in and stir-fry for one minute. Add sauce mixture and stir until heated through and thickened. Add peanuts and mix. Add snow peas to heat through. Serve over rice.

     

     
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