KUNG PAO TOFU

Although this traditional Chinese food dish is usually made with chicken, you can use tofu to create a very similar vegetarian and vegan version of traditional kung pao chicken using all the same Chinese ingredients and seasonings, including sesame oil, red pepper flakes, onion, lime and hot sauce. This vegetarian kung pao tofu recipe also calls for lots of healthy Chinese veggies. including snow peas, bok choy, cabbage and mushrooms. Serve this Szechuan-style Chinese kung pao tofu recipe over rice.

 Ingredients

• 3 tbsp vegetable broth
• 1 tbsp lime juice
• 2 tbsp soy sauce (or tamari to keep it gluten-free)
• 1 pound firm or extra firm tofu, cut into bite-sized cubes
• 1 tbsp sesame oil + 2 tbsp
• 1 onion, diced
• 1 red bell pepper, diced
• 1/4 tsp red pepper flakes
• 1/2 cup sliced mushrooms
• 1 tbsp fresh ginger, minced
• 1 small bok choy, chopped
• 1/4 cup vegetable broth
• 1/2 cup snow peas
• 1/2 small purple cabbage, sliced thin
• 1 tbsp fresh chopped parsley
• 1 tsp hot sauce
• salt and pepper to taste
• 1/2 cup peanuts or cashew nuts (optional)

• Prep Time: 45 minutes
• Cook Time: 15 minutes

• Total Time: 60 minutes
• Yield: about 3 servings

Preparation

First, prepare your tofu. Like most vegetarian tofu recipes, this tofu recipe will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it. Not sure how to do that? See this easy step-by-step guide: How to press tofu.
Once your tofu is ready, combine the 3 tbsp vegetable broth, lime juice, soy sauce, 1 tbsp sesame oil and the tofu in a small bowl.

Allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.

Pre-heat oven to 375 degrees. Grease a baking sheet or cover with foil and bake tofu for 15 minutes, turning once.
In a large skillet or wok over medium-high heat, sautee the onion, bell pepper, red pepper flakes, mushrooms and ginger in 2 tbsp sesame oil for 3 to 5 minutes, stirring frequently. Add bok choy and vegetable broth and cook for 3 to 5 more minutes. Add cabbage and snow peas.
Reduce heat to low and add tofu and remaining ingredients, cooking just until combined and heated through. Serve over rice.

Need it to be a full vegetarian meal? Serve this homemade kung pao tofu with:

 

 Jasmine Rice

 Step #1: Measure out 2 cups Rice.

 Step #2: Add 2+1/2 cups Water and 1/8 tsp salt. Stir Once.

 Step #3: Cover and Bring Rice-Water to a Boil.

 Step #4: Cover and Reduce Heat to Low. Simmer 12-15 Minutes.

 Step #5: Check Rice.

 Step #6: Replace Lid and Switch off Heat.

 Step #7: Fluff Rice and Serve!

Step #1: Start with good-quality Thai jasmine rice ). Measure out 2 cups jasmine rice (SERVES 4-5 people) and pour into a deep medium-size pot. You will also need a tight-fitting lid.

 Step #2: Add 2 + 1/2 cups water and 1/8 tsp. salt to your rice pot. This rice can also be made without salt if you are watching your salt intake. 

 Step #3: Bring rice-water to a light boil. You should see bubbles forming on the surface of the water, as shown, and if you place your ear close to the pot, you will hear it gently boiling. 

 Step #4: Cover pot tightly with a lid and reduce heat to low (I use 2.5 on my dial). Let rice simmer covered for 12-15 minutes. 

 Step #5: After 10 minutes, remove lid. If most of the water has been absorbed by the rice, use a spoon to make a well in the middle, allowing you to see to the bottom of the pot. If all or most of the water is gone, continue on with the next step.

If there is still 1/4 inch or more of water, replace the lid and allow it to simmer 3-5 more minutes.

 Step #6: When all (or most) of the rice-water has been absorbed, replace the lid and switch off the heat. Allow the pot to sit undisturbed for another 10-15 minutes, or until you're ready to eat. The residual heat inside the pot will 'steam' the rice and any remaining water will be absorbed, leaving your rice well done and tasting pleasantly sticky.
Tip: Keep the lid of your rice pot on until you're ready to eat - it will stay warm and delicious for up to 2 hours.

If you have an electric stove, don't remove it from the switched-off burner, as the residual heat will also help keep the pot warm. This is a great tip if you're throwing a dinner party, as you can make the rice well ahead of time and leave it to stay warm while you get on with making the rest of the meal.

 Step #7: When ready to eat, remove the lid and gently fluff rice with chopsticks or a fork. Transfer to a serving bowl, and ENJOY! 

KISS TO ALL