Spicy Kung Pao Tofu

Picture to be posted soon ..
(An Asian delicacy consisting of fried peanuts, marinated tofu and vegetables served with noodles or brown rice)

Instead of Kung Pao Spaghetti, I made Kung Pao Tofu on a bed of brown rice a few days ago. This meal requires much more preparatory work than anything else. The day before cooking, you will need to “press” the tofu. Fancy word for squeezing the water out of the tofu. Then setting the tofu on a plate covered by another plate so that the rest of the water is drained out. Refrigerate overnight. The rest is pretty simple.

½ pack of extra firm tofu, “pressed” and cut into 1 inch cubes
2 tablespoons Chinese vinegar
2 tablespoons cornstarch
4 tablespoons light soy sauce
1 tablespoon sugar
1 tablespoons sesame oil
2 tablespoons cooking oil
1 tablespoon ginger root, chopped fine or ginger paste
1 cup honey roasted peanuts
4 green onions, chopped 1 inch long
1/2 cup broccoli florets, steamed
1/4 cup chopped mushrooms
1/4 each Green and red bell peppers, cut to julienne strips
1/4 onion, cut into julienne strips
Handful of dry red chilies

1. Atleast one hour before cooktime, marinate tofu with 1 tablespoon each rice wine, cornstarch, soy sauce, sesame oil and lime juice.
2. In another bowl, mix remaining rice wine, cornstarch and soy sauce with sugar, sesame oil and vinegar for the sauce. Set aside.
3. In nonstick skillet, spray some Pam. Cook the tofu until crisp. Remove cooked tofu in plate to cool.
4. While tofu is cooking, boil water in steamer and steam the broccoli florets for 5 minutes.
5. In the same skillet as the tofu, heat 2 tbsp sesame oil over medium heat. Add ginger, dry red chilies and peanuts; cook for about 1 minute.
6. Add to pan, the green onions and chopped veggies. Cook for another minute. Add the tofu and steamed broccoli, and toss it all together.
7. Finally, add sauce; cook and toss again.
8. Serve the Kung Pao Tofu garnished with green onions over steamed brown rice or noodles.

The taste was excellent. The only thing that we would change is the consistency. B found it too thick, and that was because of the corn starch. Next time, I would reduce the amount of corn starch and make the Kung Pao a little thinner. Other than that, this one is another winner.