Ingredients
-
2
-
1
-
1
-
2
-
1
-
1/2
-
2
-
2
-
3/4
-
1
-
-
-
-
-
Directions
Spicy Kung Pao Tofu, I love tofu…it’s a chameleon, and it’s rich in phytonutrients called isoflavones that may prevent breast cancer to boot! To help it absorb more flavor, rinse and then pat dry with paper towels before using., My boyfriend and I didn’t hate this but we didn’t really love it either. We both thought it was rather bland; I sprinkled dried powdered ginger, salt, and extra red pepper flakes on mine and still thought it was missing something. Only thing we did differently was to use extra vegetable broth instead of rice wine/sherry, perhaps that was the problem., My boyfriend and I didn’t hate this but we didn’t really love it either. We both thought it was rather bland; I sprinkled dried powdered ginger, salt, and extra red pepper flakes on mine and still thought it was missing something. Only thing we did differently was to use extra vegetable broth instead of rice wine/sherry, perhaps that was the problem.
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Steps
|
1
Done
|
In a Small Bowl, Combine First Six Ingredients. |
|
2
Done
|
in a Large Wok or Skillet Over Medium-High Heat, Cook Garlic, Ginger and Red Pepper Flakes in Hot Oil About 10 Seconds. |
|
3
Done
|
Add Bell Peppers and Stir-Fry 1 Minute, or Until Peppers Begin to Soften. |
|
4
Done
|
Add Tofu and Broth Mixture. Stir-Fry 15 Seconds. |
|
5
Done
|
Cover, Reduce Heat to Low, and Cook 2 Minutes, or Until Tofu Is Heated Through and Sauce Has Thickened Slightly. |
|
6
Done
|
Add Salt and Stir-Fry 30 Seconds. |
|
7
Done
|
Sprinkle With Peanuts If Desired. |
|
8
Done
|
Serve Over Rice. |
