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"Recipe - Kung Pao Tofu"

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"Recipe - Kung Pao Tofu"
Posted by Tofu Shop on Jul-14-99 at 03:00 AM (EST)
This recipe is from our "Four Seasons of Tofu" Cookbook.
Please try it and post your reviews.

1 package (14 oz.) Hinoichi Extra Firm tofu, drained
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 clove garlic, minced
5-6 pieces of dried red chili pepper, crushed
1-2 teaspoon oil
1 stalk celery, chopped into bite size pieces
1/2 takenoko*, chopped into bite size pieces
1 large bell pepper, cut into bite size pieces
1 green onion, chopped
1/2 cup roasted whole Cashew nuts (optional)

3 tablespoons vinegar (Balsamic or Jin Jang preferred)
1 tablespoon sake (or dry sherry)
1 tablespoon dark soy sauce
1 tablespoon sugar
1 teaspoon hot garlic chili sauce
1 tablespoon cornstarch
2 tablespoons water

Drain tofu by putting on cutting board and place another cutting board on top. Push down gently so as to not crumble. Cut tofu into blocks and marinate in cornstarch and oyster sauce mix. Heat wok or frying pan with oil; toss in garlic and red chili pepper; add celery, takenoko,* bell pepper, green onion and sauté. Add tofu mixture and pan fry gently. Mix sauce ingredients and add to tofu mixture simmering for awhile. Add cornstarch and water mixture to thicken sauce. Garnish with Cashew nuts. Serve hot with rice. Makes 4 - 6 servings.

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