Vegan Recipes - Entrees

Kung Pao Tofu

Submitted by Tammy

Ingredients:

15 ounces extra firm tofu, cut into 1 inch cubes
2 tablespoons Chinese rice wine, divided
2 tablespoons cornstarch, divided
4 tablespoons light soy sauce, divided
1 tablespoons sugar
1 tablespoons sesame oil
1 tablespoons vinegar
1 cup broccoli florets, steamed
2 tablespoons cooking oil
1 tablespoons ginger root, chopped fine
1/4 lb. peanuts
4 green onions, chopped 1 inch long
Hot, cooked rice

Directions:
Marinate tofu with 1 tablespoon each rice wine, cornstarch, and soy sauce.

Meanwhile, mix remaining rice wine, cornstarch and soy sauce with sugar, sesame oil and vinegar for the sauce.

Cook tofu in oil until crisp. Then remove from heat.

In another pan, heat cooking oil over medium heat. Add ginger and peanuts; cook for about 1 minute. Then add green onions. Cook for another minute. Add the tofu and steamed broccoli, and toss. Add sauce; cook and toss again. Serve with rice.

Comments:
The sauce for this recipe is not "saucy" as some would describe, but it is an authentic Asian recipe. I also sometimes add sesame seeds and that is also wonderful.

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