• Kung Pao Tofu

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    • 5 Tbsp. Rice vinegar
    • 1 Tbsp. Brown sugar
    • 3 Tbsp. Soy sauce
    • 2 Tbsp. Chinese sesame oil
    • 1/2 x To 1 ts crushed red pepper
    • 3/4 lb Very hard tofu cut in bite size cubes
    • 1/2 c. Chopped onion
    • 2 lrg Or possibly 3 sm celery stalks cut in small dice
    • 1 med Carrot, cut in small dice
    • 1/2 c. Bamboo shoots cut in small dice
    • 1 c. Peas, fresh if possible
    • 4 med Garlic cloves, chopped
    • 6 x Scallions, whites only cut in 1/2" pcs
    • 2 sm Or possibly 1 md zucchini cut first in thin strips then into small dice
    • 1 1/2 Tbsp. Cornstarch
    • 2 Tbsp. Peanut oil or possibly
    • 2 Tbsp. Chinese sesame oil for sauteing
    • 1/2 tsp Salt
    • 1 c. Peanuts, preferably roasted and unsalted
    • 1/2 c. Diced water chestnuts
    • 1 c. Lightly toasted cashews
    • 2 x Cakes tofu kan or possibly 5-spice tofu


    1. In a medium-sized bowl combine vinegar, sugar, soy sauce, sesame oil and red pepper; mix to combine. Add in the diced tofu, and tip the bowl in each direction to allow all the tofu to come into contact with the marinade.
    2. Cover, and let marinate for at least an hour.
    3. Prepare the onion, celery, carrot, and bamboo shoots and place these together in a bowl. Set aside.
    4. In a separate bowl combine peas, garlic, scallions and zucchini; set aside.
    5. About 15 min before serving time, place the cornstarch in a small bowl.
    6. Drain the marinade from the tofu into the bowl. Whisk this mix till the cornstarch dissolves. Set aside, leaving the whisk in the bowl.
    7. Heat a medium-sized wok. Add in 2 tb. peanut oil or possibly sesame oil. When it is warm, add in the bowlful of onions, celery, etc. and the salt, and stir-fry over high heat for about 5 min.
    8. Add in the second bowlful of vegetables (peas, garlic, etc.) and stir-fry another 2 to 3 min, keeping the heat high.
    9. Add in the liquid removed tofu. Stir-fry another 3 to 5 min-till all the vegetables are*just* tender.
    10. Whisk the cornstarch mix from the bottom and pour it in. Stir-fry several more min, then add in the peanuts. Serve immediately, over rice.
    11. Yield: 4 to 6 servings.

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