Tofu is an amazing and versatile ingredient capable of a wide variety of flavors and textures. The test kitchen recently experimented by preparing a spicy Kung Pao tofu marinade. The following recipe is the result of that experiment. Home chefs should completely read the recipe before attempting to prepare the meal. The recipe provides instructions to prepare a spicy Kung Pao style marinated tofu with red bell pepper for informational purposes only without any express or implied warranty. In general, all recipes provided on the internet are for information purposes. In order to prepare the spicy Kung Pao tofu recipe the test kitchen made sure to drain the extra firm tofu to remove extra moisture. The final product simulated traditional Kung Pao flavor while maintaining vegetarian standards for food preparation. Additionally, the test kitchen served the spicy Kung Pao marinated tofu dish with steamed rice and a medley of steamed vegetables.
1. Marinate the tofu. Mix one package drained and cubed extra firm tofu, two tablespoons soy sauce, two tablespoons sesame oil, and one tablespoon rice wine. Marinade the combined ingredients for about one hour in a food preparation bowl. After one hour, the tofu should have absorbed the marinade.
2. Premix the spices. Make a combined ingredient preparation bowl by combining two tablespoons peanut oil, four dried and split red chilis, one tablespoon minced garlic, one half tablespoon grated ginger, and one teaspoon crushed Szechwan peppercorns.
3. Prepare the main ingredients. Combine two thinly sliced scallions, one red bell pepper cut into one centimeter squares, and two diced carrots in a food preparation bowl.
4. Premix the Kung Pao sauce. The sauce should include two tablespoons soy sauce, three tablespoons rice wine, two tablespoons balsamic vinegar, one teaspoon sugar, one cup vegetable broth, and one tablespoon of cornstarch dissolved into two tablespoons of water.
5. Prepare the garnish. Store 1/4 cup roasted peanuts and 1/4 cup crushed roasted peanuts in a food preparation bowl.
6. Precook the tofu. Cook the marinated tofu in a nonstick skillet with nonstick cooking spray or one tablespoon peanut oil over medium to medium high heat until the outside edges become almost crispy. Store the precooked tofu with the main ingredients or in a seperate food preparation bowl.
7. Cook the spices. Preheat the Wok or a large high walled skillet to medium heat. Cook the mixture of oil and spices for two minutes or until fragrant.
8. Cook the main ingredients. Cook scallions, bell pepper, carrots, and marinated tofu over medium heat for about five minutes.
9. Cook the sauce. Add the premixed Kung Pao sauce.
10. Stop the cooking process. Garnish the mixture with the roasted peanuts before serving.
This recipe is currently undergoing developmental testing and may face significant radical or fundamental changes before final ratification.
The recipe was last modified on Friday April 17, 2009.
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