Brian's Spicy Kung Pao Tofu Stir Fry

Submitted by KandB

"Spicy tofu stir fry dish. You can replace the tofu with chicken for a standard Kung Pao chicken dish. Great leftovers dish too."

 

• Ready In: 40mins
• Ingredients: 24
• Serves: 10

ingredients

• Kung Pao Sauce

• 236.59 ml hoisin sauce
• 118.29 ml low sodium soy sauce
• 118.29 ml soy sauce, regular
• 14.79 ml hot chili paste (or to taste)
• 14.79 ml sesame oil
• 118.29 ml rice wine vinegar
• 59.14 ml premium grade sweet soy sauce
• 14.79 ml hot pepper flakes, dried
• 4.92 ml powdered ginger

• Stir fry

• 29.58 ml sesame oil
• 473.18 ml lightly fried tofu, cubed
• 236.59 ml carrot, cubed
• 118.29 ml onion, diced
• 2 scallions, thinly sliced
• 3 garlic cloves, crushed
• 29.58 ml fresh ginger, finely julienned
• 236.59 ml green zucchini, diced
• 236.59 ml yellow squash, diced
• 118.29 ml cremini mushroom, sliced
• 236.59 ml celery, chopped
• 170.09 g water chestnuts, diced
• 6 whole dried Thai chiles
• 118.29 ml cashews, chopped
• 1419.54 ml steamed rice

directions

1. Whisk together ingredients for sauce into a bowl and set aside.
2. In wok, add oil and lightly fry cubed tofu for about 3 minutes, continually tossing. Set aside.
3. Add carrots to wok and cook on med. high heat for 3 minutes. Add onion, scallions, garlic and ginger. Cook for about 2 minutes and then add remaining vegetables, water chestnuts, chilis. Continue cooking for additional 2 minutes until vegetables are soft.
4. Add tofu back into stir fry.
5. Pour sauce over to coat stir fry, may not need all sauce.
6. Cook until sauce is reduced to desired consistency.
7. Spoon stir fry over 1 cup of steamed rice and garnish with chopped cashews.

Reviews

[claud1a]

This is so delicious! I have made it three times, which minor variations each time depending on what I did/didn't have in the cupboard e.g. substituting apple cider vinegar for rice vinegar, using 1 cup total of regular soy sauce instead of 1.5 cups combined of the 3 different types listed in the recipe. You can use different veggies as well, depending on what you have, and I'm not so keen on cooked celery so I tend to leave that out. Each time it has worked out great, whichever minor changes I have made. I also add a bit of cornstarch at the end to thicken up the sauce. Using quantities given, I end up with enough sauce for 2 batches of stir fry and that's fine by me as it is delicious and was an instant favourite from the first bite.

 

[leslie]

Very tasty sauce and cooked down really well to coat the rice. Thanks!