Best 2 Brians Spicy Kung Pao Tofu Stir Fry Recipes

Tantalize your taste buds with Brian's Spicy Kung Pao Tofu Stir-Fry, a tantalizing symphony of flavors that will leave you craving for more. This delectable dish features tender tofu, coated in a luscious, spicy sauce, stir-fried with an array of vibrant vegetables, resulting in a harmonious blend of textures and flavors. Brace yourself for a culinary journey that will ignite your senses, as the heat from the chili peppers dances on your palate, perfectly balanced by the sweetness of the sauce and the crunch of the vegetables. This recipe is a testament to the versatility of tofu, showcasing its ability to absorb the bold flavors of the sauce while maintaining its soft, delicate texture. Get ready to embark on a culinary adventure that will leave you satisfied and craving for more.

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KUNG PAO TOFU

Kung Pao Tofu image

Sweet, salty and spicy! This Kung Pao Tofu is a stir-fry made with dried red chilies, pepper, peanuts all tossed together in a flavorful sauce! Vegan!

Provided by Manali

Categories Main Course

Time 30m

Number Of Ingredients 23

Ingredients

14 oz extra-firm tofu (cut into cubes)
2.5 tablespoons cornstarch
1/4 teaspoon white pepper powder
1/4 teaspoon + 1/8 teaspoon salt
2.5 tablespoons oil (37 ml)
3 tablespoons soy sauce (45 ml)
1 teaspoon dark soy sauce (5 ml)
3 teaspoons hoisin sauce (15 ml)
1 tablespoon rice vinegar (15 ml)
1 tablespoon rice wine (mirin) (15 ml)
1 teaspoon sriracha (or any hot sauce, 5 ml, add more to taste)
1 teaspoon toasted sesame oil (5 ml)
2 tablespoons brown sugar
2 teaspoons cornstarch
3 whole dried red chilies (or more to taste)
1 tablespoon grated garlic
1 tablespoon grated ginger
1 medium green pepper (cut in squares)
1 medium red pepper (cut in squares)
1 medium yellow onion (quartered and petals separated)
2-3 stalks green onion (chopped)
1/4 cup roasted peanuts (unsalted)
cilantro (to garnish )

Steps:

Press tofu with heavy object for 20 minutes. This drains excess moisture and also helps in tofu absorbing more flavor.Then cut it into cubes and set aside. While the tofu is being pressed, grate the garlic, ginger and chop the peppers, onion and green onion.
Once 20 minutes are up, cut tofu into cubes and transfer to a large bowl. Add cornstarch, white pepper powder and salt and toss the tofu until it's coated with with cornstarch.
Heat the oil in a cast iron skillet (or any pan) on medium heat. Add the tofu to the pan.Cook for 6 to 7 minutes, flipping once in between until tofu is golden brown from both sides. Drain on paper towel.
Make the sauce by combining all the ingredients- soy sauce, dark soy sauce, hoisin sauce, rice vinegar, rice wine (mirin), sriracha, toasted sesame oil, brown sugar and cornstarch in a large bowl or measuring jar.Whisk until it's all combined together. Set aside.
To the same pan now in which you had fried the tofu, now add the dried red chilies, garlic and ginger. Saute for 1 minute.
Then add the diced peppers, onion and chopped green onion. Saute for 2 to 3 minutes.
Add the prepared sauce and mix. It will thicken immediately.
Add in the pan fried tofu and mix until all the tofu is well coated with the sauce. Stir in the peanuts and turn off heat.
Garnish Kung Pao Tofu with cilantro and serve with brown rice.

Nutrition Facts : Calories 295 kcal, Carbohydrate 25 g, Protein 13 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 1143 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving

CLASSIC BEAN SPROUT STIR FRY

Classic Bean Sprout Stir Fry image

Provided by Ming Tsai

Categories main-dish

Time 25m

Number Of Ingredients 6

Ingredients

Peanut oil to cook
1/2 cup thinly sliced scallions
1 tablespoon minced ginger
1 tablespoon sliced garlic
1 pound bean sprouts, hair removed
Salt and black pepper to taste

Steps:

In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.

Tips:

Use extra-firm tofu for a chewier texture.
Press the tofu before cooking to remove excess water.
Cut the tofu into small cubes so that it cooks evenly.
Marinate the tofu in the soy sauce, rice wine, and cornstarch mixture for at least 30 minutes.
Use a large skillet or wok to stir-fry the tofu and vegetables.
Heat the oil over high heat before adding the tofu.
Stir-fry the tofu until it is browned and crispy, about 5 minutes.
Add the vegetables and stir-fry until they are tender, about 3 minutes.
Add the sauce and peanuts and stir-fry until the sauce is heated through, about 1 minute.
Serve the kung pao tofu over rice or noodles.

Conclusion:

This spicy kung pao tofu stir-fry is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The tofu is crispy and flavorful, the vegetables are tender and crunchy, and the sauce is spicy and tangy. This dish is sure to please everyone at your table.