Brians Spicy Kung Pao Tofu Stir Fry Recipes

BRIAN'S SPICY KUNG PAO TOFU STIR FRY

Brian's Spicy Kung Pao Tofu Stir Fry image

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

Provided by KandB

Categories One Dish Meal

Time 40m

Yield 10 serving(s)

Number Of Ingredients 24

Ingredients

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
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

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.

SPICY TOFU STIR FRY

Spicy Tofu Stir Fry image

The title says it all, I think. I like the peppery-ness of the napa cabbage with the sweet peppers. Feel free to add the veggies you like (sometimes I use eggplant). Just make sure you don't cook the veggies until they're mushy. You want them to still be firm, but not raw.

Provided by LMCski

Categories Chinese

Time 30m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1 (8 ounce) package firm tofu (or extra firm)
2 teaspoons chili-garlic sauce (more or less according to taste)
2 minced garlic cloves
1 tablespoon sesame oil
4 tablespoons soy sauce (I use low-sodium)
1 tablespoon rice vinegar
2 tablespoons rice wine
1 teaspoon fresh grated ginger
1/4 cup low sodium vegetable broth
1 tablespoon sesame oil
1 cup mushroom, sliced in half
1 large red pepper (orange or yellow are good, too(just chop it into roughly 1 by 2 inch pieces)
1/4 cup sliced green onion
2 cups shredded napa cabbage
1/4 cup chopped fresh cilantro
1 teaspoon cornstarch (mixed in 2 T cold water, cornstarch slurry)

Steps:

Cube tofu into approximately 1 by 2 inch pieces.
Set on top of paper towels and press (not too hard, you don't want to mash the tofu) on the top with more paper towels to rid the tofu of excess moisture.
Mix: chili garlic sauce, minced garlic, 1 T sesame oil, soy sauce, rice vinegar, rice wine, ginger, and chicken/veg stock.
Add tofu into chili sauce mixture. Make sure all pieces are in contact with the liquid. Let soak for 15 to 20 minutes.
Put frying pan over med-high heat. Once pan has heated, add 1 T sesame oil.
Put marinated tofu in pan, brown all sides.
Remove tofu and set aside.
Add cornstarch slurry to remaining marinade, mix. (Add a few more tablespoons of soy sauce or rice wine or vinegar if necessary--you want this to be enough to eventually coat the vegetables as a light sauce).
Put mushrooms and peppers into frying pan. Stir constantly over high heat for 2 minutes.
Add green onion and napa cabbage. Stir constantly for 1-2 minutes.
Pour leftover marinade over vegetables, stir. Add browned tofu and chopped cilantro. When heated through, remove from heat.
Serve with rice.

Nutrition Facts : Calories 299, Fat 19, SaturatedFat 3, Sodium 2038.9, Carbohydrate 17, Fiber 4.8, Sugar 6.8, Protein 16.5

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