Best Kung Pao Tofu Recipes

BRIAN'S SPICY KUNG PAO TOFU STIR FRY

Steps:

• Whisk together ingredients for sauce into a bowl and set aside.
• In wok, add oil and lightly fry cubed tofu for about 3 minutes, continually tossing. Set aside.
• 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.
• Add tofu back into stir fry.
• Pour sauce over to coat stir fry, may not need all sauce.
• Cook until sauce is reduced to desired consistency.
• Spoon stir fry over 1 cup of steamed rice and garnish with chopped cashews.

KUNG PAO TOFU STIR-FRY

Steps:

• Lay tofu slices on a paper towel-lined plate and cover with more paper towels. Put a heavy object on top to press out excess water, about 15 minutes; drain and discard the accumulated liquid.
• Mix 1/2 cup soy sauce and ginger in a large dish. Add tofu slices and let marinate, about 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Flip tofu slices and let marinate on second side, about 15 minutes more. Remove tofu from marinade and place on prepared baking sheet.
• Bake in the preheated oven until dry, flipping once halfway through, about 40 minutes. Cut into smaller pieces.
• Heat oil in a wok or large skillet over medium-high heat. Add onion and green bell pepper; cook until onion is slightly translucent, 3 to 5 minutes. Add zucchini and mushrooms; cook and stir until lightly browned, 2 to 3 minutes. Stir in baked tofu.
• Mix remaining 1/2 cup soy sauce, rice wine vinegar, and chile sauce in a small bowl. Pour into the wok and stir until onion and tofu mixture is well-coated, about 1 minute. Garnish with roasted peanuts.

KUNG PAO TOFU RICE SALAD

Steps:

• Prepare dressing by placing vinegar through salt in a bowl or shaker.
• Whisk or shake till well blended.
• Place rice in a large serving bowl and add in carrot, bok choy, onion, cilantro, and tofu.
• Toss to combine.
• Drizzle dressing over rice salad and serve.
• Note: This recipe originally called for the rice to be brought to room temperature. This is fine, but please be aware that rice allowed to come to room temperature for long periods should not then be stored in the fridge and then eaten as leftovers--you could wind up with a very unpleasant bout of food poisoning. If you would like to use leftovers, you should chill your rice in the fridge immediately after cooking, prepare the salad with the cold rice, and immediately refrigerate any excess. If you require more information, Google "Bacillus cereus" and "rice".

KUNG PAO TOFU

Steps:

• Cut bell peppers and onion into 1 inch pieces. Combine sauce ingredients. Heat 2 tablespoons cooking oil in a wok over high heat. Add garlic, ginger, chili peppers and red pepper cook until fragrant, about 10 seconds. Add tofu and sauce cook until sauce boils and thickens. Add peanuts and toss to mix.