Kung Pao Tofu

Name: Kung Pao Tofu
Total time: 1800 s
Yield: 3 servings
Cuisine: American
Ingredients: 4 clove Garlic; 2 Scallions; 1 piece Ginger; 1 bunch Gai Lan (Chinese Broccoli); 1 packages Firm Tofu; 1/4 cup Unsalted Roasted Peanuts; 1 tsp Szechuan Peppercorns; 1 cup White Rice; 2 tbsp Black Vinegar; 2 tbsp Soy Sauce; 1 tbsp Cornstarch; 2 Dried Chilis; 2 tbsp Sesame Oil; 3/4 cup water

Matt Pfingsten @cook_3415362

Nashville, TN, USA

From Blue Apron: http://www.blueapron.com/recipes/kung-pao-tofu-with-chinese-broccoli-brown-rice

Matt Pfingsten @cook_3415362

Nashville, TN, USA

From Blue Apron: http://www.blueapron.com/recipes/kung-pao-tofu-with-chinese-broccoli-brown-rice

Saved

Ingredients

30 mins

3 servings

4 cloveGarlic
2Scallions
1 pieceGinger
1 bunchGai Lan (Chinese Broccoli)
1 packagesFirm Tofu
1/4 cupUnsalted Roasted Peanuts
1 tspSzechuan Peppercorns
1 cupWhite Rice
2 tbspBlack Vinegar
2 tbspSoy Sauce
1 tbspCornstarch
2Dried Chilis
2 tbspSesame Oil
3/4 cupwater

Saved

Steps

30 mins

1

Peel and mince the garlic and ginger.
2

Slice the scallions.
3

Roughly chop the Chinese broccoli.
4

Drain the tofu and cut it into 1-inch cubes, then pat dry with a paper towel.
5

With the side of your knife, smash the Szechuan peppercorns to crack them slightly.
6

Roughly chop the peanuts.
7

Cook the sticky rice in a rice cooker.
8

In a large pan (nonstick, if you have one), heat a couple teaspoons of oil on high until hot. Add the tofu and cook 4 to 6 minutes, or until browned on all sides, stirring occasionally. Transfer to a plate.
9

While the tofu cooks, make the slurry. In a small bowl, whisk together the cornstarch, soy sauce, black vinegar and ¾ cup of water until smooth.
10

In the same pan, heat a couple teaspoons of oil on medium-high until hot. Add the Chinese broccoliand cook 1 to 2 minutes, or until bright green.
11

Add the scallions, ginger and garlic and cook 1 to 2 minutes, or until fragrant, stirring frequently.
12

Stir in the slurry, sesame oil, whole dried chilis and as much of the Szechuan peppercorns as you’d like, depending on how spicy you’d like the dish to be. Cook for 30 seconds to 1 minute, or until thoroughly combined.
13

Stir in the browned tofu and cook 1 to 2 minutes, or until thickened and saucy; season with salt and pepper to taste.
14

To plate your dish, divide the rice, tofu and Chinese broccoli between 2 plates, removing the whole dried chilis. Garnish with the chopped peanuts.