{"id":746,"date":"2010-01-14T09:15:09","date_gmt":"2010-01-14T17:15:09","guid":{"rendered":"http:\/\/topmomblog.com\/?p=746"},"modified":"2011-08-31T23:44:31","modified_gmt":"2011-09-01T06:44:31","slug":"kung-pao-tofu","status":"publish","type":"post","link":"https:\/\/shescookin.com\/kung-pao-tofu\/","title":{"rendered":"Kung Pao Tofu"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"aligncenter size-full wp-image-750\" title=\"Kung Pao Tofu 2\" src=\"https:\/\/i0.wp.com\/topmomblog.com\/wp-content\/uploads\/2010\/01\/Kung-Pao-Tofu-2.jpg?resize=538%2C408\" alt=\"Kung Pao Tofu 2\" width=\"538\" height=\"408\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Kung-Pao-Tofu-2.jpg?w=538&amp;ssl=1 538w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Kung-Pao-Tofu-2.jpg?resize=300%2C227&amp;ssl=1 300w\" sizes=\"(max-width: 538px) 100vw, 538px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Join me on my culinary journey into the world of meatless, vegetarian and vegan cuisine. \u00a0Cooking honest food &#8211; by honest I mean unfussy dishes with an emphasis on fresh, seasonal produce where the essence of the ingredients shine &#8211; has always been my focus, as has enjoying and learning about regional and international cuisines. \u00a0Many of these meals have been meat-centric, so my (and my family&#8217;s) new year&#8217;s intention of eating less meat has given me the opportunity to excavate the vegetarian cookbooks that I have, and reason to purchase a few new ones.<\/p>\n<p>The <a href=\"http:\/\/www.amazon.com\/gp\/product\/1563057115?ie=UTF8&amp;tag=topmomblog-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1563057115\">Passionate Vegetarian<\/a><img loading=\"lazy\" style=\"border: none !important; margin: 0px !important;\" src=\"http:\/\/www.assoc-amazon.com\/e\/ir?t=topmomblog-20&amp;l=as2&amp;o=1&amp;a=1563057115\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/> is the ONE cookbook I own that holds special meaning and sentimental value to me because it was written by a phenomenal woman and writer named <a href=\"http:\/\/www.dragonwagon.com\/\">Crescent Dragonwagon<\/a> (<a href=\"http:\/\/crescentdragonwagon.typepad.com\/nothing_is_wasted_crescen\/is-that-your-real-name-.html\">is that really her name : o<\/a>), who owned and operated the Dairy Hollow House in my hometown. \u00a0<a href=\"http:\/\/www.writerscolony.org\/\">The Dairy Hollow House<\/a> (<a href=\"http:\/\/en.wikipedia.org\/wiki\/Dairy_Hollow_Househttp:\/\/\">totally on Wikipedia<\/a>!) exists today as <a href=\"http:\/\/www.writerscolony.org\/\">The \u00a0Writers&#8217; Colony <\/a>in Eureka Springs, Arkansas. \u00a0Many of the recipes tested in the TM kitchen this year will be from this imaginative, beautifully written, anthology of a cookbook (click on TM Shop above to check it out).<\/p>\n<p>Now, are you ready to put the POW! on some tofu? \u00a0&#8220;Crisping&#8221; the tofu adds \u00a0an appealing browned, crispy-chewy exterior that is very pleasing, especially for diners not so familiar with tofu. Used in Kung Pao Tofu, it also works well in any stir-fry.<\/p>\n<h2><\/h2>\n<div class=\"print-this-button-shell\">\n<button type=\"button\" class=\"print-this-button\" onClick=\"parent.location='https:\/\/shescookin.com\/kung-pao-tofu\/?printthis=1&printsect=1'\">&nbsp;&nbsp;&nbsp;&nbsp;Print This!&nbsp;&nbsp;&nbsp;&nbsp;<\/button>\n<\/div>\n<!-- Print This Section 1 Start -->\n<div class=\"print-this-content\"><\/p>\n<h2><span style=\"color: #993300;\">Oven-Baked Tofu<\/span><\/h2>\n<p><span style=\"color: #993300;\">16 \u00a0ounces firm tofu (the package I bought was 14 oz.)<\/span><\/p>\n<p><span style=\"color: #993300;\">3 cloves garlic, crushed<\/span><\/p>\n<p><span style=\"color: #993300;\">2 T. mirin (Japanese rice wine) or sherry<\/span><\/p>\n<p><span style=\"color: #993300;\">2 T. cornstarch<\/span><\/p>\n<p><span style=\"color: #993300;\">\u00bd t. salt<\/span><\/p>\n<p><span style=\"color: #993300;\">several grinds of fresh ground pepper<\/span><\/p>\n<p><span style=\"color: #993300;\">1. Can be prepared the day before, but at least one hour before you plan to bake the tofu, combine the ingredients in a bowl, stirring well. \u00a0Slice the tofu into \u00bd inch strips, then cut the strips into 1\u00bd inch piece. Place in bowl with sauce and toss to coat. \u00a0Let stand for at least 40 minutes at room temperature or cover and \u00a0refrigerate overnight. <\/span><\/p>\n<p><span style=\"color: #993300;\">2. Preheat oven to 500 degrees. Spray baking sheet with cooking spray. <\/span><\/p>\n<p><span style=\"color: #993300;\">3. Lay marinated tofu on baking sheet in a single layer. Bake until browned and lightly crisped on the bottom, 10-15 minutes. Turn pieces and bake another 5-10 minutes. While the tofu is baking, prepare the ingredients for Kung Pao Tofu below.<\/span><\/p>\n<p><div class=\"clear\"><\/div><\/div>\n<!-- Print This Section 1 End -->\n\n<p>&nbsp;<\/p>\n<p><span style=\"color: #993300;\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-751\" title=\"Kung Pao Tofu mise en place\" src=\"https:\/\/i0.wp.com\/topmomblog.com\/wp-content\/uploads\/2010\/01\/Kung-Pao-Tofu-mise-en-place.jpg?resize=538%2C408\" alt=\"Kung Pao Tofu mise en place\" width=\"538\" height=\"408\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Kung-Pao-Tofu-mise-en-place.jpg?w=538&amp;ssl=1 538w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Kung-Pao-Tofu-mise-en-place.jpg?resize=300%2C227&amp;ssl=1 300w\" sizes=\"(max-width: 538px) 100vw, 538px\" data-recalc-dims=\"1\" \/><br \/>\n<\/span><\/p>\n<h2><\/h2>\n<div class=\"print-this-button-shell\">\n<button type=\"button\" class=\"print-this-button\" onClick=\"parent.location='https:\/\/shescookin.com\/kung-pao-tofu\/?printthis=1&printsect=2'\">&nbsp;&nbsp;&nbsp;&nbsp;Print This!&nbsp;&nbsp;&nbsp;&nbsp;<\/button>\n<\/div>\n<!-- Print This Section 2 Start -->\n<div class=\"print-this-content\"><\/p>\n<h2><strong><span style=\"color: #993300;\">Kung Pao Tofu<\/span><\/strong><\/h2>\n<p><span style=\"color: #993300;\">1 recipe of Oven-Baked Tofu<\/span><\/p>\n<p><span style=\"color: #993300;\">2\/3 cup organic, low-sodium vegetable stock<\/span><\/p>\n<p><span style=\"color: #993300;\">3 T. tamari or low-sodium soy sauce<\/span><\/p>\n<p><span style=\"color: #993300;\">2 T. mirin (Japanese rice wine) or dry sherry<\/span><\/p>\n<p><span style=\"color: #993300;\">1 T. honey<\/span><\/p>\n<p><span style=\"color: #993300;\">1 T. cornstarch<\/span><\/p>\n<p><span style=\"color: #993300;\">1 T. vegetable oil, preferably peanut<\/span><\/p>\n<p><span style=\"color: #993300;\">4-6 dried red chiles<\/span><\/p>\n<p><span style=\"color: #993300;\">2 T. ginger, finely chopped or zested*<\/span><\/p>\n<p><span style=\"color: #993300;\">2 t. garlic, minced<\/span><\/p>\n<p><span style=\"color: #993300;\">\u00bd lb. green beans, tips cut off, cut on the diagonal into 1-inch pieces<\/span><\/p>\n<p><span style=\"color: #993300;\">\u00bd c. water<\/span><\/p>\n<p><span style=\"color: #993300;\">1 bunch scallions, split lengthwise and cut into \u00be inch lengths<\/span><\/p>\n<p><span style=\"color: #993300;\">\u2153 cup honey-roasted peanuts<\/span><\/p>\n<p>1. As the tofu bakes, combine the stock, soy sauce, mirin, honey, and cornstarch and whisk to break up lumps.<\/p>\n<p>2. Prepare your <span style=\"color: #993300;\">mise en place*<\/span> and place next to the stove.<\/p>\n<p>3. Place the vegetable oil in the seasoned wok or skillet over high heat. Let it get very, very hot \u00a0&#8211; it will be fragrant with a glazed, swirly look on top. Ad teh chiles and stir-fry for one minute. Working quickly, scoop the chiles out of the pan with a slotted spoon, leaving as much oil as possible. Reserve the chiles in their bowl on the &#8220;mise&#8221; tray.<\/p>\n<p>4. Add the ginger and garlic, and stir-fry for 10-20 seconds. Add the green beans or asparagus, stir-fry for 10 seconds, then add the water and immediately put the lid on. Let steam over very high heat until veggies are crisp-tender and the water has almost evaporated, 3 to 5 minutes. Remove the lid, allow any remaining water to boil off. Toss in the green onions, stir-fry for 2o seconds. Stir the sauce mixture to re-blend and pour into the hot pan. Cook, stirring constantly, until the sauce becomes a clear, thick glaze &#8211; about 30 seconds. Add the oven-baked tofu and honey roasted peanuts. Serve immediately, over rice (preferably brown rice).<\/p>\n<p>Enjoy \ud83d\ude42<\/p>\n<p><div class=\"clear\"><\/div><\/div>\n<!-- Print This Section 2 End -->\n\n<p>&nbsp;<\/p>\n<p><span style=\"color: #993300;\">*If you&#8217;re not an avid cook or foodie, this may be an unfamiliar term: Mise en place (pronounced MEEZ-ahn-plahs) is both a French term and a method. \u00a0It means &#8220;put to place&#8221; and is the arrangement of all the prepared ingredients in bowls on the counter or on a tray so that they are ready to go.<\/span><\/p>\n<p><span style=\"color: #993300;\"><span style=\"color: #000000;\">Note: \u00a0You may have noticed that I left the tofu in strips &#8211; this was actually a result of not reading carefully, but it allowed me to style the dish in a visually arresting pyramid \ud83d\ude42 Also, I did not use whole chiles, but rather just a sprinkling of prepared red chile peppers because I didn&#8217;t want it to be too spicy for the younger generation. <\/span><\/span><\/p>\n<div style=\"text-align: center;margin: 5px;\"><script type=\"text\/javascript\"><!--\r\ngoogle_ad_client = \"pub-0404035699099814\";\r\ngoogle_alternate_color = \"FFFFFF\";\r\ngoogle_ad_width = 728;\r\ngoogle_ad_height = 90;\r\ngoogle_ad_format = \"728x90_as\";\r\ngoogle_ad_type = \"text_image\";\r\ngoogle_ad_channel =\"\";\r\ngoogle_color_border = \"#F6F25A\";\r\ngoogle_color_link = \"#4DB4F1\";\r\ngoogle_color_bg = \"#FFFFFF\";\r\ngoogle_color_text = \"#000000\";\r\ngoogle_color_url = \"#DC1E2E\";\r\ngoogle_ui_features = \"rc:0\";\r\n\/\/--><\/script>\r\n<script type=\"text\/javascript\"\r\n  src=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\r\n<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>Join me on my culinary journey into the world of meatless, vegetarian and vegan cuisine. \u00a0Cooking honest food &#8211; by honest I mean unfussy dishes with an emphasis on fresh, seasonal produce where the essence of the ingredients shine &#8211; has always been my focus, as has enjoying and learning about regional and international cuisines. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":750,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_options":[]},"categories":[256,306,171],"tags":[302,303,300,304,301,205,288,289],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v19.6 (Yoast SEO v19.13) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kung Pao Tofu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/shescookin.com\/kung-pao-tofu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kung Pao Tofu\" \/>\n<meta property=\"og:description\" content=\"Join me on my culinary journey into the world of meatless, vegetarian and vegan cuisine. \u00a0Cooking honest food &#8211; by honest I mean unfussy dishes with an emphasis on fresh, seasonal produce where the essence of the ingredients shine &#8211; has always been my focus, as has enjoying and learning about regional and international cuisines. 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Did you know that cutting out meat just one day a week can reduce the risk of cancer\u2026","rel":"","context":"In &quot;Main Dish&quot;","img":{"alt_text":"Kung Pao Tofu","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2011\/03\/Kung-Pao-Tofu-8419.jpg?fit=600%2C450&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1173,"url":"https:\/\/shescookin.com\/unbelievable-vegan-stuffed-shells\/","url_meta":{"origin":746,"position":1},"title":"Unbelievable Vegan Stuffed Shells","date":"March 1","format":false,"excerpt":"Even though there's years of research and information published about how unhealthy the typical American diet is, I feel as if the increased publicity of Food, Inc. and Michael Pollan's books are reaching mainstream America and more families are taking action: eating more fruits and vegetables, less meat, closer to\u2026","rel":"","context":"In &quot;Pasta&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/03\/Stuffed-Shells.jpg?fit=570%2C427&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":778,"url":"https:\/\/shescookin.com\/mission-meatless-two-bean-tostada-salad\/","url_meta":{"origin":746,"position":2},"title":"Mission Meatless:  Two-Bean Tostada","date":"January 18","format":false,"excerpt":"As my Tweet Deck pinged and drew me in and out and away from the work I was trying to do on Saturday, I was glad to see that one of Twitter's power women, was tweeting about the PBS show with Robert Kenner, director of \u00a0\"Food Inc.\" and Michael Pollan\u2026","rel":"","context":"In &quot;Meatless&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Tostada.jpg?fit=518%2C388&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1303,"url":"https:\/\/shescookin.com\/green-goddess-dip\/","url_meta":{"origin":746,"position":3},"title":"Green Goddess Dip","date":"March 11","format":false,"excerpt":"This vegan dip was a snap to make - especially with the new mini food processor I picked up at Sur La Table. \u00a0A quick stop at the Apple Store led me to meander across the way to Sur la Table - Crystal Court at South Coast Plaza is shopping\u2026","rel":"","context":"In &quot;Appetizers&quot;","img":{"alt_text":"vegan gluten free green goddess dip","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/03\/Green-Goddess-Dip-ed-1819.jpg?fit=600%2C450&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":720,"url":"https:\/\/shescookin.com\/pasta-primavera\/","url_meta":{"origin":746,"position":4},"title":"Mission Meatless &#8211; Pasta Primavera","date":"January 12","format":false,"excerpt":"So many of us have made resolutions, set goals, voiced intentions, or whatever you wish to call it, to eat healthier this year; and I'm no exception. 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