Kung Pao Tofu
- PREP TIMEMins
- COOK TIMEMins
- Total TimeMins
- SERVINGPeople
Ingredients
- 1 lb. firm tofu.
- 2 tbs. cooking wine
- 2 tbs. soy sauce
- 2 tbs. sesame oil
- 2 tbs cornstarch- dissolved in 2 tbs of water
- 1 ounce hot chili sauce
- 1 tsp white vinegar
- 2 tsp brown sugar
- 4 green onions- chopped
- 1 tbs chopped garlic
- 1 (8 ounce) can of water chestnuts
- 4 ounces peanuts
METHOD
- To Make Marinade: Combine 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place tofu in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
- To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
- Meanwhile, remove Tofu from marinade and sauté in a large skillet until tofu is cooked and sauce is thickening.
RECIPE REVIEWS
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Neeta
Thanks for sharing step by step recipe.
