Ingredients
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1
-
-
3
-
1
-
2
-
2
-
2
-
2
-
2
-
2
-
1
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2 - 3
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2
-
2
-
Directions
I love Chinese takeout, but I dont love all the extra calories. Thats why I like to take classic Chinese dishes and make lighter versions. You should also try my Kung Pao Chicken Zoodles, Orange Chicken and Chicken and Broccoli Stir-Fry makeovers. Kung Pao Tofu would awesome served with my take on Wonton Soup. The only thing better than eating one of your favorite Chinese meals is eating a healthier version so you can enjoy it more often!,,In this recipe, Im keeping it vegetarian with tofu as the main protein in the dish, but shrimp or chicken would also work great. I wanted to use easy to find ingredients but still get that authentic flavor, which I think we nailed it. Its so good! I subbed sherry for Chinese vinegar and Sambal Oelek for whole chilies (which I find annoying when trying to eat around them anyway).,Spicy Shrimp Fried Rice,Honey Garlic Shrimp,Teriyaki Chicken and Asparagus Stir-Fry,Spiralized Shanghai Beef and Broccoli,Chicken Zoodle Lo Mein
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Steps
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1
Done
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Place Tofu on a Tea Towel or Paper Towels Cover With Another Towel and Gently Press Tofu to Get Rid of Excess Water Transfer to Cutting Board, Flip on Its Side and Slice in Half Lengthwise Flip It Back Over to Lay Flat on the Cutting Board and Cut Into 32 Equal Cubes |
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2
Done
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Place in a Medium Size Shallow Container So the Cubes Can Lay in an Even Layer. |
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3
Done
|
in a Small Bowl, Combine 2 Tablespoons Soy Sauce With 2 Tablespoons Cornstarch. Whisk to Combine and Then Pour Over Tofu. Gently Flip Cubes to Make Sure All Sides Are Covered in Marinade. Allow to Sit While You Make the Sauce. |
|
4
Done
|
in a Medium Bowl, Combine Remaining 1/4 Cup Soy Sauce, 1/2 Cup Water, Remaining 1 Tablespoon Cornstarch, Vinegar, Sherry, Brown Sugar and Sambal (use 3 Teaspoons If You Like It Really Spicy*). Whisk to Combine. |
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5
Done
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Heat 2 Tablespoons Sesame Oil in a Large Deep Skillet or Wok Over Medium Heat. Carefully Add the Tofu (the Oil May Splatter). |
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6
Done
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Fry the Tofu For 8-10 Minutes, Flipping Every Minute or So to Brown All Sides. Transfer to a Plate. |
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7
Done
|
Add Remaining Teaspoon of Sesame Oil to the Pan Then the Add Ginger, Garlic and Scallion Whites. Saut 30 Seconds. |
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8
Done
|
Increase Heat to High and Add the Zucchini and Peppers. Cook 3 to 4 Minutes, Stirring Until Slightly Cooked, Then Add the Tofu and Sauce. |
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9
Done
|
Cook, Stirring Often, to Combine, For 2 to 4 Minutes Until Thickened. |
