Sometimes I get unexplainable cravings for a spicy stir-fry. The last time the hankering hit, I checked the fridge to find I had a tub of tofu and plethora of broccoli, so Kung Pao Tofu happened. This recipe is based on a Kung Pao Vegetable dish I posted a few years ago. Contributed by Dianne Wenz, from VeggieGirl.
Serves: 3 to 4
- 8-ounce package rice noodles
- 1 cup vegetable broth
- 1 tablespoon tamari or Braggs Liquid Aminos
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon garlic chile paste
- 1 teaspoon peanut oil
- ¼ cup rice vinegar
- 1 tablespoon Chinese black vinegar or vegan Worcestershire sauce
- 1 ½ tablespoons cornstarch
- 14- to 16-ounce tub firm or extra tofu, drained and diced
- 1 tablesspoon peanut oil
- ½ cup vegetable broth or water
- 2 large broccoli crowns, cut into small pieces (about 6 cups)
- 5 or 6 dried chile peppers
- ½ cup unsalted peanuts
- 3 scallions, thinly sliced
Cook the noodles according to package directions, then drain and set aside.
Stir the sauce ingredients together in a bowl. Set aside.
Cook the tofu pieces in the peanut oil tablespoons of peanut oil in a large pan over medium-high heat. Stir occasionally and cook until the pieces are golden brown. Remove from pan and set aside.
In the same pan, add the broth and the broccoli. Cook for 5 to 10 minutes, until the broccoli is bright green. Add the tofu back to the pan along with the sauce and the dried chiles. Stir thoroughly and cook for about 5 more minutes, until heated throughout.
Serve over rice noodles and top with scallions and peanuts.