Vegetarian Kung Pao "Chicken"
Red pepper flakes lend spice to this simple tofu stir-fry. Serve with a less highly-seasoned vegetable dish such as Stir-Fried Zucchini and cooked rice.
INGREDIENTS | SERVES 2 to 4
- 2 teaspoons red pepper flakes
- ¼ cup cornstarch
- 12 ounces firm tofu, drained and cut into 1-inch cubes
- 1 tablespoon light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons water
- 2 tablespoons vegetable or peanut oil
- 1 clove garlic, chopped
- 2 thin slices ginger, chopped
- 1 teaspoon ground roasted Szechuan peppercorn, optional
- 1 teaspoon granulated sugar
- ½ cup unsalted peanuts
- 2 green onions, quartered
In a small bowl, combine the red pepper flakes with the cornstarch. Dredge the tofu in the cornstarch. In a separate small bowl, combine the light soy sauce, dark soy sauce, and water.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and ginger. Add the Szechuan peppercorn if using. Stir-fry for about 10 seconds, then add the tofu. Stir-fry the tofu for 1 minute, gently stirring and moving it around the pan.
Add the soy sauce mixture and bring to a boil. Stir in the sugar. Stir in the peanuts and green onions. Stir-fry for 2 minutes or until the ingredients are thoroughly heated and mixed together. Serve hot.
