Kung Pao Tofu

Serving size:
 6

Ingredients

    • 2 lb
    • firm tofu--requires advance preparation, see below
    • 1 1⁄2 c
    • peanut butter
    • 2 c
    • water
    • 1⁄2 c
    • tamari
    • 1⁄4 c
    • balsamic vinegar
    • 2 T
    • toasted sesame oil
    • 2 T
    • molasses
    • 2 T
    • hot sauce, or to taste (deli uses "franks" brand)
    • 3 t
    • black pepper
    • 1 t
    • vegetable broth powder
    • 3⁄4 t
    • crushed red peppers, or to taste
    • 2
    • scallions, minced
Prep
15 minutes
Ready in
15 minutes

Description

Comfort food that's just a little spicy.

Instructions

Thinly slice tofu and cut slices into triangles. Place on baking sheet in single layer, cover with plastic wrap and freeze overnight. When ready to use, thaw tofu in warm oven for 10 minutes, then cool in ice bath, or cover with boiling water until thawed, 10-15 minutes. Gently squeeze excess water from tofu; it should not be bone dry. Set aside. Preheat oven to 375°. Bring water to a simmer; add remaining ingredients except tofu and scallions. Mix sauce until smooth, and then mix with tofu. Spread on baking sheet and bake 15 minutes. Remove from oven, stir and bake an additional 10 minutes. Stir in minced scallion and serve.

Course: