Kung Pao Tofu
CATEGORIES
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
DIRECTIONS
  1. Heat the oil in a skillet/wok/pan. Stir-fry chilies and garlic.
  2. Add mushrooms and stir-fry for about another minute.
  3. Add Kung Pao ingredients and continue stirring until the sauce thickens.
  4. Now add tofu and stir-fry to heat well about 1 minute.
  5. Sprinkle sesame seeds and serve hot.
RECIPE BACKSTORY
I believe the recipe is from: The No-Salt, Lowest-Sodium Cookbook by Donald A. Gazzaniga, Michael B. Fowler