I haven’t done a tofu recipe in quite some time, so decided this week was a good one. I was looking for something “stirfryish” and searched the web for stir fry recipes. I found one for Chicken Kung Pao and decided I could modify a few things and make it with tofu instead.
Just to refresh your memory about the many benefits of eating tofu, I have listed a few here
- Very inexpensive
- Versatile
- High in protein (10g in ½ cup)
- Low in total fat
- VERY low in saturated fat
- Great source of calcium
- Studies show it can lower cholesterol (if consumed regularly as opposed to meat)
- Prevents reproductive cancers
Tofu comes in many varieties, and as with other foods, you should try to find non-GMO, organic tofu. For stir fry recipes such as this one, I tend to buy extra-firm tofu that’s already cubed. You can buy the large block, but if you do that, you have to take the time to press the excess water out of it, then cube it. The pre-cubed tofu just saves some time. I also used tofu that had a touch of flavor added to it already, but that’s not required at all. This recipe is very flavorful, easy to prepare and has just enough kick to make it interesting.
Here’s the recipe…
INGREDIENTS
- 1 package extra firm, cubed tofu
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 3 tablespoons green onions, chopped
- 2 cloves garlic minced
- ¼ to ½ teaspoon crushed red pepper
- ½ teaspoon powdered ginger
- 2 tablespoons rice vinegar
- 2 tablespoons Bragg amino acid (soy sauce or shoyu work as well)
- 2 teaspoons sugar
- 1/3 cup dry roasted peanuts
- Brown rice cooked according to package
DIRECTIONS
Prepare rice according to package and set aside. Heat oil in a medium skillet. In a shallow bowl, mix cornstarch and tofu until coated. Add the tofu to the skillet and lightly fry until the tofu begins to turn a golden brown. Remove tofu from the skillet and set aside on a plate lined with a paper towel. Add green onions, garlic, crushed pepper and ginger to the skillet and cook for about 30 seconds. In a small bowl combine vinegar, Bragg, and sugar. Pour into the skillet with the onions and add the tofu back in. Mix all ingredients and serve over rice.
Eat with chop sticks, of course. 