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Sunday, February 6, 2011

Kung Pao Tofu with Broccoli

    • 1 pound firm tofu, chopped into cubes
    • 1 head of broccoli, cut into florets
    • handful of peanuts
  • 4 tablepoons soy sauce
  • 1 tablespoon white wine
  • 1 tablespoon rice or red wine vinegar
  • 1 tablespoon sesame oil
  • 1 inch cube of ginger root, peeled and grated
  • 2 cloves garlic, grated
Put the tofu cubes in a bowl with the marinade. Stir around to coat and let sit for at least 30 minutes. Once sufficiently marinated, place the tofu pieces on a cookie sheet and put under the broiler until browned and crispy (about 15 minutes). Remove from oven and set aside.
Meanwhile, steam the broccoli to your preferred tenderness. Set aside
  • 3 tablespoons hoisin sauce
  • 1 tablespoon hot bean sauce (found at an asian grocery store)
  • 1 tablespoon rice or red wine vinegar
  • 2 tablespoons peanut oil or vegetable oil
In a heavy wok or large saute pan mix ingredients for the sauce and heat. Add the tofu and the broccoli and saute until hot and sauce is evenly incorporated.
Serve over rice. Sprinkle with peanuts (which I forgot to do, but wish I had done). Eat and enjoy!

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