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Kung Pao Tofu






Serves: 2
Total time: 15 minutes

Ingredients:

 1-1/2 cup cubed tofu (about 10 oz)
1 cup bell pepper sliced
1/2 inch ginger minced
2 cloves of garlic minced
2 scallions sliced (white and greens separated)
1 teaspoon sugar
2-3 tablespoon oil
Salt to taste

 Sauce:
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon vinegar

Method:

Heat oil in a pan and sauté scallions (white) along with ginger and garlic.  After about a minute or so, add bell pepper and sauté for a minute.

Next add the tofu and reduce the temperature to medium.  Stir occasionally and gently so that tofu does not stick to the pan.

After about 4 minutes, drain excess oil and add all the sauce and mix well.

Adjust salt to taste.

Garnish with scallions (greens).  You can even garnish with some toasted cashew nuts and serve hot.


Notes:

 Use firm tofu only for this recipe as soft tofu will be easily crushed while sauteing in the pan.

 Drain out the water and press the tofu between a layer of tissue paper to drain excess moisture.
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