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Kung Pao Tofu

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Why I Love This Recipe

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

Ingredients You'll Need

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.

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