Sunday, April 6, 2008

I Love Tofu! Do You?

I saw a recipe for Kung Pao Tofu in a local newspaper and knew I had to try it. I love tofu because it is so versatile and will take the flavor of anything. This recipe called for extra-firm tofu, which is super easy to cut and season.

Here is the tofu, which I seasoned with ground ginger, garlic powder, salt and pepper. (the original recipe called for 5-spice powder). It sauteed quickly and had a nice golden color.
I also added an orange pepper to the recipe because I had one on hand and at the end, I stirred in a little sesame oil.

I cooked some whole wheat spaghetti noodles and served the Kung Pao Tofu over the noodles.
My 1-year old was loving the tofu. My brother said it was his favorite meal of the year and my mom noted that it was very filling.


KUNG PAO TOFU
Start to finish: 30 minutes
Servings: 4
18-ounce package extra-firm water-packed tofu, rinsed and patted dry
1/4 tsp ground ginger

1/4 tsp garlic powder
salt and pepper
1 tablespoon canola oil
1/2 cup water
3 tablespoons oyster-flavored or oyster sauce
1/2 teaspoon cornstarch
12 ounces broccoli crowns, trimmed and cut into bite-size pieces (about 4 cups)
1 yellow bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 orange bell pepper, cut into 1/2-inch dice
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 tablespoons unsalted roasted peanuts
2 teaspoons sesame oil
Cut the tofu into 1/2-inch cubes.
In a medium bowl, combine the tofu with 1/4 teaspoon five-spice powder. Set aside.
In a large, nonstock skillet over medium-high, heat the canola oil. Add the tofu and cook, stirring every 1 to 2 minutes, until golden brown, about 7 to 9 minutes total. Transfer to a plate.
Meanwhile, in a small bowl whisk together the water, oyster sauce, cornstarch and remaining five-spice powder. Set aside.
Return the skillet to the heat and add the broccoli and yellow and red bell peppers. Saute until beginning to soften, about 4 minutes. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds.
Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with the peanuts and stir to coat with sauce. If using, stir
in the hot sesame oil.
Serve over warm, whole wheat pasta.
I also posted two of my favorite tofu recipes below!

3 comments:

Heather said...

I've never had tofu before but that recipe looks so good I may just have to try some!

Jana said...

Mary Ann,
I am having a cooking club at my house next week, and I was wondering if I can point the girls in my ward to your blog. Is that OK? I think they would love all of your great ideas.

Audrey said...

Yes- I love tofu and the boys do too. Thanks for these recipes!