April 24, 2012
Kung Pao Tofu
4 cups prepared sticky rice
2 tablespoons sesame oil
1 small onion, diced
5 ribs of celery, diced
8 ounces ready-to-serve teriyaki tofu, diced medium
1/4 cup peanut butter
1/3 cup soy sauce
1 teaspoon garlic, minced or powdered
1/8 teaspoon cayenne pepper
1 1/4 cups cold water
2 tablespoons cornstarch
1 cup roasted peanuts, salted or unsalted, for garnish
1/2 cup chopped green onions for garnish
In a 3-quart saucepan, sauté the onions and celery in the sesame oil until tender.
Add the tofu, nut butter, soy sauce, garlic, and cayenne pepper. Stir well.
In a small bowl, whisk together the cornstarch and water, and add to the saucepan.
Over medium heat, cook the tofu-and-sauce combination until hot and thickened, stirring frequently.
Serve over a bed of rice. Garnish with peanuts and green onions.
- Add grated ginger.
- Add diced peppers or chopped broccoli.
- Fry tofu first in 1/4 cup oil.
- Use less soy sauce to cut down on sodium.
- Reduce or eliminate the cayenne pepper to decrease the heat.
Recipe adapted from Vegan Family Cookbook by Brian P. McCarthy.
All figures are per serving (assumes five servings).
Fat: 27 g
Carbs: 34 g
Fiber: 6 g
Protein: 16 g
Sodium: 757 mg