This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Kung Pao Tofu
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- #54762
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon vegetable oil
1/2 cup diced onion
1/2 cup diced broccoli stem
1/4 cup diced carrot
1/4 cup diced water chestnut
1 cup diced pressed tofu
2 tablespoons soy sauce
1 1/2 tablespoon minced garlic
1/2 teaspoon hot pepper paste
1/2 cup water
1 tablespoon cornstarch, mixed with
2 tablespoons water
1 cup dry roasted peanuts
2 tablespoons chopped scallions
directions
In a large saucepan, heat oil to high hot heat and brown onion. Add veggies and tofu and bring back to a very high heat. Make a well and find a dry hot spot. Add soy sauce to condense and briefly cook out and mix well with veggies.
Add garlic and hot pepper paste. Mix well. Add water and cook until veggies are tender, about 3 to 5 minutes. Stir in corn starch mixture and cook until sauce has thickened. Add peanuts and mix.
Remove veggies to plate. Serve over rice and garnish with scallions.
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nutrition data
Nutritional data has not been calculated yet.
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