Brian's Spicy Kung Pao Tofu Stir Fry

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: 40 mins
• Serves: 10

Ingredients

• Kung Pao Sauce

• 1  cup hoisin sauce
• 1⁄2 cup low sodium soy sauce
• 1⁄2 cup soy sauce, regular
• 1  tablespoon  hot chili paste (or to taste)
• 1  tablespoon  sesame oil
• 1⁄2 cup  rice wine vinegar
• 1⁄4 cup  premium grade  sweet soy sauce
• 1  tablespoon  hot pepper flakes, dried
• 1  teaspoon powdered ginger

• Stir fry

• 2  tablespoons  sesame oil
• 2  cups  lightly fried tofu, cubed
• 1  cup carrot, cubed
• 1⁄2 cup onion, diced
• 2  scallions, thinly sliced
• 3  garlic cloves, crushed
• 2  tablespoons fresh ginger, finely julienned
• 1  cup green zucchini, diced
• 1  cup  yellow squash, diced
• 1⁄2 cup cremini mushroom, sliced
• 1  cup celery, chopped
• 6  ounces water chestnuts, diced
• 6  whole  dried Thai chiles
• 1⁄2 cup cashews, chopped
• 6  cups 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.