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Kung Pao Tofu With a Pow




Source of Recipe


Michele Wilson


Recipe Introduction


Serving Size : 4


List of Ingredients




12 ounces firm tofu, squeezed of all liquids.
1 tablespoon sherry -- I use cream sherry for a slightly
sweeter taste.
1 teaspoon cornstarch
1/4 cup water
1/4 cup soy sauce, low sodium
4 teaspoons cornstarch
1 tablespoon sugar
1 teaspoon rice wine vinegar
5 dashes hot pepper sauce -- I like Tiger Sauce brand pepper sauce.
1 tablespoon cooking oil
2 teaspoons ginger root -- minced
2 cloves garlic -- minced
1 cup green onions -- cut in 1/2" pieces
1/2 cup peanuts
2 cups hot cooked brown rice

Recipe



Cut tofu into 3/4 inch pieces. In a medium bowl,stir together tofu, sherry and 1 teaspoon cornstarch. Let stand for 15 minutes. For sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside.
Pour cooking oil into a wok or large skillet and heat over
medium-high heat. Stir-fry garlic and ginger root for 15 seconds. Add tofu mixture; stir fry for 3 to 4 minutes.
Push tofu from center of wok. Stir sauce and add to center of
wok. Cook and stir until thick and bubbly. Add green onions
and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over hot rice.