I actually made this recipe several weeks ago, but felt like I had to wait to post it until now. Why, you ask? In the post-holiday fog of appetite loss and upset stomach, I was having an awfully hard time coming up with anything that sounded appetizing, that would motivate me to start cooking again. Going through the hundreds of recipes in my Google reader, representing dozens of different blogs, I could only manage to pick out a couple that actually appealed to me. As it happens, both were from Everybody Likes Sandwiches. I made the first, a terrifically simple and tasty minestrone one night and quickly followed it up with this kung pao tofu a couple of days later.
Lest Kickpleat think I’m a recipe stalker, though, I held off on posting the kung pao tofu until now. My appetite thankfully back in full force, I’ve been cooking up a storm over the past couple of weeks, happily scouring all of my cookbooks and favorite blogs again. So what about this kung pao tofu? Well, for starters I should say that I always love a tofu stirfry and that any opportunity to use udon noodles strikes my fancy. As for this particular stirfry, I liked it. Seriously spicy and chock full of veggies, the stirfry was filling and healthy, ideal for combatting the holiday over-indulgence. I can’t say it wowed me as much as the minestrone did, but with my peanut-allergic husband unable to eat it, I was perfectly happy to eat the leftovers for lunch over the next few days. What more can you ask?
Kung pao tofu with udon noodles (serves 4)
1 tsp sesame oil
1 tbsp canola oil
4 cloves garlic, chopped
1/2 red onion, chopped
1 small head of broccoli, broken into florets
2 carrots, sliced on the diagonal
1 rib of celery, sliced on the diagonal
1 small packet of prepared udon noodles
1/2 block tofu, cubed
1/4 cup peanuts, chopped
1/4 cup soy sauce
1/4 cup orange juice
1 tbsp cider vinegar
1 tbsp ginger, minced
1 tbsp chili paste or asian hot sauce (the one with the rooster on the bottle)
1 tbsp brown sugar
1 tbsp bottled peanut sauce (I substituted peanut butter)
1 tbsp cornstarch
1. Mix sauce ingredients and set aside.
2. Heat oil in a large skillet. Add onion and garlic and saute for 1 minute or until soft. Add carrots, celery and broccoli and stir-fry until crisp-tender. Add the sauce and the udon noodles and combine well.
3. In a separate pan, fry tofu in a bit of oil until golden on all sides. Add tofu and peanuts to the vegetable mixture, stirring gently to coat with sauce.