Serving: 2-3 People
Perfect as side dish with Noodles, rice or even as starter.
1 (14-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
1 lb (450 gms) steamed mixed cut vegetables in cube or length wise — zucchini, green peppers, orange peppers, broccoli, baby corn, cucumber, etc… use the combination of veggies you like..
2 tbsp sesame oil to fry tofu
1 tbsp sesame oil to stir-fry vegetables
Sambal Oelek chili paste to taste
roasted penuts to garnish
4 tbsp brown gravy
8 tbsp black vinegar
5 tbsp brown sugar
6 tbsp soya sauce
If you are using broccoli in the vegetables, then steam it till it becomes tender & keep it on the side. Other vegetables can be stir-fried.
Whisk all the ingredients together for making Kung Pao sauce. & keep it on side.
How to drain & cut the tofu:
Drain all the water from the tofu package, gently press the tofu between two palm & then wrap it with 2-3 paper towel.
Place some weight on it to remove access water. wait for 3-4 hours. (You can do this step 1 day ahead, in that case place it into refrigerator so that tofu does not get spoiled.
When you are ready to fry the tofu, remove the weight & unwrap the tofu, cut it in to 1 inch cubes. Now its ready to fry.
Fry the Tofu:
In 2 tbsp sesame oil saute the tofu in medium flame till it becomes golden brown & crispy the way you like.
Add 1-2 tbsp from prepared kung pao sauce on fried tofu to marinate it.
Heat up a skillet on high heat, add 1 tbsp of sesame oil & stir fry the vegetables (except broccoli) on high heat till it becomes tender (do not over cook). Add kung pao sauce bring it boil Turn off the stove. Add tofu & broccoli. If you like spicy, add Sambal Oelek Chili paste to your taste.
Kung Pao Tofu it ready! Best if serve hot!!
Note: You can keep fried tofu, stir-fried veggies ready, but combine everything with kung pao sauce when you are ready to eat so that it can be serve hot because veggies loose crispiness if heated again.
Garnish Kung Pao Tofu with roasted peanuts & serve with plain rice or fried rice!!!
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