Better than take out
- When you go to a Chinese restaurant or order take out, you often have the choice between fragrant and HOT. It always smells like a spicy little dish, but doesn't have that extra pop unless you ask for it.
- If you want some pop but not something that bites you back in this dish, leave out the hot sesame oil at the end.
- This recipe for all those people who say, "Ewww...how can you eat tofu, it has no flavor." True, eaten alone, tofu is bland, but give it a kick and you've got a flavorful ingredient.
- The flavor boost in this recipe comes from the five spice powder, a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns - it has a little kick from the peppercorns - but if you really want to heat things up, add the hot sesame oil.
- This recipe doesn't taste like Chinese take out. It's better.
- Kung Pao Tofu
- 1 package of extra firm tofu water packed tofu, rinsed and drained
- 1/2 teaspoon of five spice powder, divided
- 1 tablespoon of oil
- 1/2 cup of water
- 3 tablespoons oyster-flavored sauce
- 1/2 teaspoon of cornstarch
- 12 ounces of broccoli crowns trimmed and cut into bite-size pieces
- 2 bell peppers, diced (use varied colors if you can afford it)
- 1 tablespoon of fresh ginger, minced
- 1 tablespoon of garlic, minced
- 2 tablespoons of unsalted roasted peanuts
- 2 teaspoons of hot sesame oil
- Pat the tofu dry and cut it into 1/2-inch cubes. Combine with 1/4 teaspoon of the five-spice powder in a medium bowl.
- Heat the oil in a large skillet over medium-high heat. Add the tofu and cook, stirring every couple of minutes, until it's golden brown, for about 10 minutes. Transfer the tofu to a plate.
- Meanwhile, whisk the water, the oyster-flavored sauce, the cornstarch and the remaining 1/4 teaspoon five-spice powder in a small bowl.
- Add the broccoli and the bell peppers to the pan and cook, stirring occasionally, until they all begin to soften. Add the ginger and the garlic and cook, stirring, for about 30 seconds (you'll start to smell the goodness when it's right). Reduce the heat to low, add the sauce mixture and cook, stirring, until it's thickened.
- Return the tofu to the pan and throw in the peanuts. Stir to coat them with the sauce and then stir in hot sesame oil.
Vegan
