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Kung Pao Tofu

Kung Pao Tofu

I go meatless whenever I run out of meat in my fridge, which has been pretty frequently nowadays. Now that my kids are out of the house and in school, I have ample time to finish an endless to do list I’ve written because I am a masochist who can’t sit still and relax even after I’ve earned it, after 6 years of babies and toddlers and lack of sleep. I’ve painted three entire rooms, a set of chairs and table, re-decorated said rooms, cleaned out an entire guest room, and donated 20 bags of clothing and baby stuff after cleaning out everyone’s closets. So my husband, who fantasized about all this free time I’d have to create deliciously time intensive meals for the family in between soap opera watching and popping bon bons… actually gets whatever my weakened arms dangling from their arm sockets can whip up that doesn’t require much effort. Because that is reality.

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I had this lone package of tofu sitting in the fridge yesterday. I also had all the components for kung pao sauce, so boom! Dinner.

Ok ok…there are a few steps.  But it was easy. Just serve with some steamed rice and a veggie dish or two and you get a quick healthy meal that looked like you intentionally wanted to make tofu that night.

I really do like tofu, don’t get me wrong. I should eat more tofu and less bacon and fried chicken.

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If you want a milder kung pao, use whole dried chili peppers.

If you want it medium, cut them in half.

If you want to die, chop them up.

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Instructions with photos:

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The prep work is the majority of the cooking process for this dish, as it is in most Chinese cooking. Chop, mince, slice, grate and repeat. The more organized you are beforehand, the smoother your stir fry process will be later.

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In a large skillet, heat 2 tbsp. of oil to medium high heat. Add dried chili peppers, minced garlic, sliced ginger, and chopped green onions. Stir fry for 2 minutes or until aromatic.

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Add red and green peppers, stir for 2-3 minutes.

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Add tofu, stir for another few minutes.

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Pour sauce in and stir until thickened.

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Remove skillet from heat. Serve with steamed white rice.

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Enjoy!

kungpaotofupin

Kung Pao Tofu

September 20, 2017
: 4
: easy

By:

Ingredients
  • 2 tbsp. oil
  • 7 dried chili peppers
  • 2 cloves garlic, minced
  • 1 inch knob ginger, sliced into 5 pieces
  • 1 tbsp. green onions, chopped
  • 1 green pepper, cut into bite sized pieces
  • 1 red pepper, cut into bite sized pieces
  • 1 lb. tofu, cubed
  • Sauce Ingredients:
  • 1/3 cup water
  • 2 tbsp. soy sauce
  • 1 tsp. sugar
  • 1 inch. knob ginger, grated
  • 1 tbsp. green onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. cornstarch
  • 1 tbsp. white vinegar
Directions
  • Step 1 Chop all your ingredients and combine all the sauce ingredients in a small bowl.
  • Step 2 In a large skillet, heat 2 tbsp. of oil to medium high heat. Add dried chili peppers, minced garlic, sliced ginger, and chopped green onions. Stir fry for 2 minutes or until aromatic. Add red and green peppers, stir for 2-3 minutes. Add tofu, stir for another few minutes. Pour sauce in and stir until thickened. Remove skillet from heat. Serve with steamed white rice.
  • Step 3 **If you want a milder kung pao, use whole dried chili peppers. If you want it medium, cut them in half. If you want to die, chop them up.
  • Step 4 **If you want a thinner sauce, keep adding 1 tbsp. water and stirring until your preferred consistency.



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