More Great Recipes: Asian | Misc. One Dish | Spicy

Kung Pao Tofu


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 Tbsp extra-virgin olive oil
2 chilis, dried and diced
2 cloves garlic, minced
8 oz. tofu
1 Tbsp toasted sesame seeds
6 mushrooms, cut in half

Kung Pao
1/2 tsp sugar
1/2 tsp red wine vinegar
2 garlic cloves, minced
1 tsp cornstarch
2 tsp sesame oil
1 tsp lemon juice
6 Tbsp water


Heat the oil in a skillet/wok/pan. Stir-fry chilies and garlic.


Add mushrooms and stir-fry for about another minute.


Add Kung Pao ingredients and continue stirring until the sauce thickens.


Now add tofu and stir-fry to heat well about 1 minute.


Sprinkle sesame seeds and serve hot.


Pairs Well With


Notes

I believe the recipe is from: The No-Salt, Lowest-Sodium Cookbook by Donald A. Gazzaniga, Michael B. Fowler

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