Best Kung Pao Tofu Recipe

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1 lb Really good hard or possibly extra-hard tofu such as Spring Creek *", "1 x Egg white", "1 Tbsp. Cornstarch", "1 tsp Szechuan or possibly Viet chile paste with garlic", "4 Tbsp. Good soy sauce", "2 tsp Dry sherry or possibly _shao xing_ [dealcoholized is fine]", "2 tsp Red wine vinegar", "1 c. Vegetable broth [""mock chicken"" stock is good here too]", "2 tsp Sesame oil", "4 tsp Cornstarch.", "8 x Scallions, cut into 1/2 inch pcs.", "1 med Green or possibly red pepper, sliced into strips", "1/4 c. Carrots, thin sliced on bias", "1 handf of snow peas.", "1/4 c. Sliced mushrooms", "1 c. Peanuts, Planters low salt, (not dry roasted)", "5 x Dry warm red peppers, or possibly habaneros to taste", "3 Tbsp. Peanut oil, (divided)", "1/4 tsp Crushed red pepper with seeds"].

Yes, Best Kung Pao Tofu Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.