Steve Browns Kung Pao Tofu Recipes

THE BEST KUNG PAO TOFU: A QUICK RECIPE

Steps:

• Use a tofu press or DIY pressing method to squeeze any excess liquid out of the tofu.
• While your tofu is pressing, prep your veggies.
• Once the tofu has been pressed, transfer it to a cutting board, place the block on its side, and slice it lengthwise. Next, flip it back over to lie flat and cut the tofu into 32 equal-sized cubes, roughly 1-2" each.
• Arrange the tofu cubes in a shallow container, so that they make one even layer.
• Place the tofu to one side and combine 2 tbsp of soy sauce with 2 tbsp of cornstarch in a small bowl. Whisk them together, then pour the sauce over the tofu.
• Flip the tofu cubes to ensure all sides are well coated in the marinade, then leave to sit while you make the Kung Pao sauce.
• Take a medium bowl and add the remaining ¼ cup of soy sauce, ½ cup of water, and the remaining 1 tbsp of cornstarch. Next, add the vinegar, sherry, brown sugar, and Sambal (I would recommend using a maximum of 3 tsp of Sambal if you like your sauce spicy, but start with less and add more to taste).
• Whisk the sauce ingredients together until thoroughly combined.
• Place a large skillet or wok over medium heat and add 2 tbsp of sesame oil.
• Once the sesame oil is warm, add the marinated tofu cubes, being careful of splattering oil.
• Fry the tofu for 8-10 minutes, occasionally flipping and stirring to ensure it cooks evenly and get nice and crispy on all sides.
• Once all sides of the tofu cubes are browned, remove the cubes from the heat and set to one side.
• Add the final tbsp of sesame oil to the hot pan, then add the ginger, garlic, and scallion whites and sauté for 30 seconds.
• Increase the heat to high, then place the zucchini and peppers in the pan.
• Cook the veggies for 3-4 minutes, occasionally stirring, then add the tofu and sauce to the pan.
• Stir-fry everything for 2-4 minutes. The sauce should thicken, and all the ingredients should be well coated.
• Serve hot, sprinkled with the halved peanuts and scallion greens.

STEVE BROWN'S KUNG PAO TOFU

Steps:

• If you're eating this with rice, start the rice first.
• Place your wok on the stove and set it to low, so it gets warm throughout.
• Open the tofu, wrap in paper towel, and put a pot, bowl, or plate on top to compress it.
• Mix all the sauce ingredients, set to one side.
• Wash the bok choy, separate the leaves from the stalks. Slice the stalks into short match sticks, chop the leaves, place in separate bowls.
• Slice the green onions, add to the bok choy leaves.
• Peel the garlic, but leave whole.
• Slit the bird chilies lengthwise on one side.
• Dice the tofu as you see fit, I like 1 cm cubes.
• Set the heat under the wok to medium (I use 5), add the peanut and sesame oil, tilt the pan to coat the sides.
• Add the garlic cloves right away, stirring frequently until browned. Remove them and set to one side.
• Set the heat on the wok to just below the highest setting (9), add the tofu and toss to coat in oil. Stir fry until the tofu begins to turn golden.
• Reduce the heat to medium high (7), and add the peanuts and chilies. Stir fry until the peanuts begin to turn golden.
• As this happens, crush the garlic and place it on top of the bok choy stalks.
• Add the bok choy stalks and garlic, stir fry until the bok choy turns translucent.
• Add the green onions and bok choy leaves, stir fry until the leaves just begin to wilt.
• Give the sauce a good stir, and pour over top. Bring to a simmer, and let it go uncovered for a few minutes to thicken.
• Remove from heat, use tongs or chop sticks to remove the chilies and set to one side.
• Serve over rice or noodles, garnish with sesame seeds. Those who like a little extra heat can squeeze the chilies over their bowls, or add some sriracha pepper sauce.