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Kung Pao Tofu


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As reformed vegetarians there are certain dishes that you can get either vegetarian or not, but you liked them so much in the vegetarian state that you feel like there is no need to eat them with meat in them.  Kung Pao Tofu is one of those dishes.  We realize that they make Kung Pao with beef, chicken and seafood as well as with tofu, but we just really like it with tofu and just don't see the point of adding meat.  Sure meat can be tasty, but tofu really can be as well.  Plus tofu is a LOT cheaper than ethical meat. 

Kung Pao Tofu
Adapted from Jaime Cooks
Makes 4 Servings
1 c. brown rice
1 12 oz. package Extra Firm Tofu, well drained and diced
3 T. sesame oil, divided
1/2 large onion, chopped
3 cloves garlic, minced
3/4 c. water
4 T. low sodium soy sauce
2 t. corn starch
1 t. sucanat
1 1/2 t. crushed red pepper flakes
1 t. fresh ginger, minced
1 red bell pepper thinly sliced
1 c. snow peas
1/8 c. roasted unsalted peanuts

1) Bring 2 c. water to a boil and add rice.  Reduce heat to low and let simmer for 45 minutes until rice is tender.  When done fluff with a fork before serving.

2) Meanwhile heat a wok or a large skillet over medium heat.  Add 2 T. of the sesame oil.  Add the tofu to the pan and cook turing occasionally until tofu begins to brown, about 5 minutes.  Remove tofu from the wok and set aside. 

3) Add the onion to the pan and let saute about 4 minutes until the onions begin to soften.  Add the garlic and cook another 30 seconds, stirring constantly.  Add the tofu back to the pan. 

4) Combine water with the soy sauce, corn starch, sucanat, and crushed red pepper flakes.  Add this mixture to the pan and bring it to a boil.  Add the red bell pepper and the snow peas and toss to coat with the sauce in the pan.  Let the vegetable cook for about 2-3 minutes until they are beginning to be tender, but still crisp.  Toss in the peanuts and serve over brown rice. 


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