Description:
Tofu stir-fried with vinegar is a traditional folk remedy for malaria and dysentery. Peanuts are believed to improve the appetite and lubricate the lungs.
Kung Pao chicken is a famous dish that most likely originated in the Sichuan province of China. Its history is rather fuzzy but most people agree that it was named after a governor, general or other official from the late nineteenth century. Whatever its true origin, this dish has been popular for decades in Chinese restaurants everywhere and is practically synonymous with takeout. In this vegetarian version, tofu and assorted vegetables replace the chicken. The tofu and vegetables are all chopped into bite-sized pieces, in keeping with tradition.
Ingredients:
1 ½ pounds firm tofu, cut into ½-inch slabs
1 pound broccoli, ends trimmed and stalks peeled
5 ½ tablespoons (expeller-pressed) canola oil
Seasonings:
3 tablespoons minced scallions, white part only
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon hot chile paste
1 cup 1-inch length scallion greens (about 3 scallions)
1 ½ cups thinly sliced water chestnuts, blanched 10 seconds in boiling water, then refreshed in cold water and drained
Sauce:
1 cup (vegetable) broth
1 tablespoon soy sauce
3 ½ tablespoons rice wine or sake
2 tablespoons sugar
1 teaspoon toasted sesame oil
1 tablespoon Chinese black vinegar or Worcestershire sauce
1 ½ tablespoons cornstarch
1 ¼ cups dry-roasted organic peanuts
Serve with steamed rice.
Directions:
1. Wrap the tofu slabs in paper towels or a cotton towel, and place a heavy weight, such as a cast-iron skillet, on top. Let stand for 30 minutes to press out the excess water. Cut the tofu into slices about ½-inch thick and 2 ½ inches long. Place them in a bowl.
2. Cut away the broccoli florets and separate into bite-size pieces. Cut the stalks on the diagonal into 1-inch pieces. Heat a large pot of water until boiling. Add the broccoli, and boil for 3 minutes. Drain, refresh under cold water, and drain again.
3. Heat a large, heavy skillet and add 2 ½ tablespoons of the oil. Arrange some of the tofu slices in the pan and sear over high heat for 3 to 4 minutes on each side, or until golden brown. Remove with a spatula and drain in a colander. Reheat the pan and add 2 more tablespoons of oil. Continue frying the rest of the slices. Remove and drain.
4. Reheat the skillet or wok, add the remaining tablespoon of oil, heat until hot, and add the Seasonings. Stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1 ½ minutes. Add the premixed Sauce and cook, stirring continuously to prevent lumps, until it thickens. Add the broccoli, fried tofu and peanuts. Toss lightly to coat and heat through. Scoop the dish onto a serving platter. Serve with steamed rice.
Special Diet: Gluten Free, Vegetarian, High Protein, High Fibre
Category: Vegetarian Entrees
Submitted By: OK In Health
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| Shaydons’ Favorite Oatmeal Cookies | Category: Shannon Bliss Recipes
Description:
This was my sons’ favorite school time cookie while growing up.
The original recipe called for sugar and was tasty, but over the years I’ve slowly changed this recipe by substituting some ingredients...mothers sometimes have to be tricky.
Alternatives to sugar:
Brown rice syrup, maple syrup, applesauce or agave nectar.
Alternatives to Flour:
There are many variations of flour on the shelf these days, and lots of people to food sensitivities, why not try buckwheat flour or brown rice flour.
| | Full Recipe |
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