Best Kung Pao Tofu Stir Fry 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.