Thursday, August 7, 2008

Spicy Kung Pao Tofu

If you like peppers this recipe is definitely for you. Inspired by the Chinese version of 'Kung Pao Chicken' this healthy vegetarian version is also simple to make. I stole this from and modified it a little bit. Click here for the original.

2 Tbs of Vegetable Broth
1 Tbs Soy Sauce, 2 tsp of Balsamic Vinegar
1 tsp of Cornstarch
1/2 tsp of Sugar
2 Tbs of Sliced Garlic
2 Tbs of Minced Ginger
3/4 tsp of Cayenne Pepper
1 Tbs of Canola Oil
1 Red Bell Pepper - sliced into 1/2 inch squares
1 Yellow Bell Pepper - sliced into 1/2 inch squares
1 Green Bell Pepper - sliced into 1/2 inch squares
1 Carton of Firm Tofu - cut into 3/4 inch cubes
Salt to taste
1 Tbs of Chopped Peanuts

In a small bowl combine vegetable broth, soy sauce, vinegar, cornstarch, and sugar. In a large wok or skillet over medium heat - cook garlic, ginger and cayenne pepper in hot oil for about 10 seconds. Add bell peppers and stir-fry until peppers start to soften. Add tofu and broth mixture. Stir-fry a few more seconds. Cover, reduce to low heat and cook until tofu has heated through and sauce has thickened. Add salt to taste and stir-fry for 30 seconds. Sprinkle with peanuts. Serve over rice!

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