Kung pao tofu

grapeseed oil

¼ cup tamari
¾ cup vegetable stock
2–3 teaspoons chili paste
1 tablespoon Chinkiang vinegar
1½ tablespoons palm sugar

1–2 teaspoons ginger, minced

1 red pepper
1 orange pepper
1 yellow pepper
1 small zucchini

1 bunch green onions, white part chopped
½ cup peanuts or cashews

1 bunch green onions, green part chopped
1 teaspoon Sichuan peppercorns, pestled

Flour tofu cubes, fry in grapeseed oil, and reserve.

Sauté ginger in wok. Add vegetables. After several minutes, add tofu, peanuts, and sauce, cooking until thick. To finish, add remaining green onions and pestled Sichuan peppercorns.

Serve immediately, with rice if desired.

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