Ingredients for Kung Pao Tofu:
- 1 pound extra firm tofu, cooked and cut into ½ inch cubes*
- 1 cup unsalted peanuts
- 1 cup low sodium tamari
- 1 cup mirin
- ½ cup dry sherry
- 3 Tablespoons arrowroot
- 6 cloves garlic
- red pepper flakes or chili paste, to taste
- chopped scallions, for garnish
Instructions
- Mix all ingredients except for tofu, scallions and peanuts in a saucepan.
- Heat until thickened and keep warm.
- Add sauce to cooked tofu and stir until well coated.
- Add sauce to cooked tofu and stir until well coated.
- Garnish with peanuts and scallions.
- *To cook tofu cubes, mix equal amounts of low sodium tamari and rice vinegar.
- Add a few tablespoons to a non-stick pan and coat the tofu evenly.
- Cook until tofu cubes are golden brown on all sides.
Chef’s Note: Mirin is a sweet Japanese rice wine.