Foodie Monday: Sweet and Spicy Tofu or The superdiva’s Kung Pao Tofu

Posted by on Sep 9, 2013 in foodie monday, superdiva, tofu, vegan | 0 comments

Foodie Monday: Sweet and Spicy Tofu or The superdiva’s Kung Pao Tofu

I love tofu! Crispy tofu over veggies is a favorite of mine. Often times the cooked tofu doesn’t even get to touch the veggies because the second it is even almost done, I’m already snacking and smacking my lips. A little over one pound of tofu (20 oz.) is supposed to serve 5 people. I don’t know how. One and a quarter pounds of tofu in my house serves 2.5 . . . maybe 3 if I am trying to behave myself.

I have many many different tofu recipes. This one is my new favorite. I’d call it Kung Pao Tofu, but I am sure there are some who would argue that my sauce it isn’t even close to a Kung Pao. Blah blah blah . . . “Sweet and Spicy” then!

Prep Time: 5 min
Cook Time: 15-20 min
Serves: Technically 5, but probably 2-3 if you love tofu like I do
Equipment Needed: A Large Skillet with a Lid and a Small bowl or Measuring Cup

1 tbsp Sesame Oil
1.25 lbs (20 oz.) Organic Extra Firm Tofu (cut into small rectangles, squares, or triangles . . . you choose!)
1/4 c Soy Sauce (I prefer to use a Schezuan sauce, but it might be too spicy for you)
1/4 c Rice Vinegar
1 tsp Ground Ginger
1 tsp Dried Parsley
1 tsp Garlic minced or powdered, optional
1 tsp Brown Sugar
1/2 c Water
1 tbsp Cornstarch
Chilies or Red Pepper Flakes, optional
1/2 c Bell Peppers, chopped
1/4 c Peanuts, optional
Sesame Seeds for garnish, optional

1. Heat sesame oil in a large skillet on medium-high heat
2. Once the oil has heated, add the tofu making sure the pieces are spread out with one of the largest sides of each piece of tofu touching the pan*
3. Cover and cook for 10 minutes
4. While the tofu is cooking, combine soy sauce, rice vinegar, ginger, parsley, garlic, chopped chilies or crushed red pepper flakes, and brown sugar in a small bowl or measuring cup
5. Mix water and cornstarch together until cornstarch has been completely dissolved
6. Add cornstarch water to soy sauce mixture, stir
7. After 10 minutes have passed, turn tofu pieces over to make sure the other side gets cooked
8. Cover and cook for another 3 minutes
9. Add sauce and bell peppers to tofu, stir until tofu has been completely coated in sauce, and re-cover the skillet.
10. When sauce starts to gently bubble/boil (after about 1-2 min), reduce heat to low
10. Cook for another 5 minutes, stirring occasionally until sauce has thickened
11. Remove from heat
12. Stir in peanuts
13. Serve immediately over veggies, rice, quinoa, noodles or whatever!
14. Sprinkle sesame seeds over dish
15. Enjoy!

*If possible, try not to place tofu (especially thinner pieces) in the center of the skillet. Those pieces will cook the fastest and can sometimes burn.

© 2013, the superdiva, dk. All rights reserved.

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