![]() Serve! We love to serve this over steaming bowls of white or brown rice.The Kung Pao sauce will thicken slightly and really coat the veggies and tofu, which is what you want. Let all of the flavors meld over the heat for a few more minutes. Stir fry all of that for a minute or two, and then stir in the Kung Pao sauce and fried tofu. Then add the scallions, cashews, ginger, garlic, and dried chili peppers. Stir-fry the bell peppers until they're a little soft. Working in batches so as not to crowd the pan, stir-fry the tofu pieces in sesame oil until they're golden brown on all sides and gorgeously crispy! Make the Kung Pao sauce: mix soy sauce, vinegar and sugar in a bowl.After 30 minutes, it should be sufficiently drained and ready to go! Set a cutting board on top, and then carefully place a heavy book (like a cookbook) on top of that. Here’s how we do it: remove the tofu brick from the package and place it in a shallow bowl. Even extra-firm tofu has a little excess liquid in it, and in order to have the tofu fry up nicely, you’ll want to drain out some of the liquid. Here’s how to make our quick, easy Kung Pao chicken stir-fry: ![]() You will save not only money and time, but you also have control over the ingredients, which is what makes this plant-based recipe so great! Making food at home is almost always healthier-you’ll surely use less oil and sodium than a restaurant. Now that you know what’s up, we can get to the delicious part.Skip the take-out wait and try your hand at Kung Pao sauce from scratch. You may have to change the paper towels midway through. But you just want to press it for about 20-30 minutes to get the liquid out. You could wrap a brick in foil and place it in a cast iron skillet on the tofu. Just wrap the block in a couple/few layers of paper towels or a cloth napkin, and put heavy things on it, like a cast iron skillet then put a couple cans in the skillet. My wife has a tofu press which makes very quick work of it. Open it up, drain the liquid and then you have to press it. The oven does the work for you.īefore we get to the recipe (I know, shut up already), I wanted to tell you what you need to do with the tofu. If you bake the tofu on the weekend, (maybe two or three blocks at once if you’re a real tofu freak), and store in the fridge, you’ll shave off even more time for a busy work night. It’ll be right where the tofu is and it’ll say baked on the package. If you can find baked tofu, which I find easily where I am, you don’t even have to press. If you’re short on time or inexperienced in the kitchen, this would be perfect for this Kung Pao tofu. In the vegetable area of the grocery store I often see already cut chunks of zucchini and other veggies together. If you play your cards right, this could be one of the easiest recipes ever. But…but…I’ve never made tofu before!Īgain, this is the perfect recipe for a newbie tofu eater. Toss it together with the sauce and BAM! It’s done. While you’re doing that, you prep the veggies and saute. ![]() You press the tofu, toss the tofu, bake the tofu. (Not like that would ever happen at my house!) Add extra veggies if you wanted. Hell, you can deep fry the tofu if you wanted to. Take down the spice if it’s too much for you. This kung pao tofu is chock full of veggies, has minimal ingredients, but it’s full. Maybe you’ve tried it before and it wasn’t for you or you just don’t know what to do with it. Seriously.Īnd it’s perfect for the newbie tofu eater. But this one, this one has been the absolute best. Tofu parmsesan, sweet and sour tofu, sofritas, breakfast burritos. She does a few variations and honestly, they all have been delicious. That was it – we became a tofu household. This tofu take over started quite a few years ago when she cut it into what looked like cheese sticks, pan fried it and served it with homemade marinara, without telling me it was tofu. She’s always trying something new to get me to love it with her.Īnd baby, we’ve come a long way. It happens quite often – when I say “it” I mean tofu. I can’t understand it but there it is, she loves tofu. I’ve probably mentioned her love of tofu before. This is not my recipe, this is something the wife whipped up one night. Kung Pao tofu, cashew tofu, plant-based Chinese heaven – I’m not sure what to call this really.
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