Kung Pao Tofu

                                              

  KUNG PAO TOFU

Ingredients:

• 1 lb. firm tofu.
• 2 tbs. cooking wine
• 2 tbs. soy sauce
• 2 tbs. sesame oil
• 2 tbs cornstarch- dissolved in 2 tbs of water
• 1 ounce hot chili sauce
• 1 tsp white vinegar
• 2 tsp brown sugar
• 4 green onions- chopped
• 1 tbs chopped garlic
• 1 (8 ounce) can of water chestnuts
• 4 ounces peanuts

Directions

1.     To Make Marinade: Combine 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place tofu in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

2.     To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

3.      Meanwhile, remove Tofu from marinade and sauté in a large skillet until tofu is cooked and sauce is thicken