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Kung "POW" Tofu

What you need: 

1 pound firm tofu, frozen, thawed, drained, and cubed
2 tablespoons oil (I used vegetable oil)
1/2 cup water
1/3 cup tamari or soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar (I used molasses)
1 teaspoon red pepper flakes
1 tablespoon cornstarch + 2 tablespoons water
1/2 cup onions, chopped
2 cloves garlic, minced
steamed rice, to serve
2 teaspoons toasted sesame seeds

What you do: 

1. Heat oil over medium-high heat and add the tofu. Fry the tofu, turning every couple of minutes, until golden on all sides. Drain on paper towels. Add onions to skillet and cook for 3-4 minutes, then add garlic for another minute.
2. In a small bowl, mix together the water, soy sauce, rice vinegar, sugar, crushed red pepper and cornstarch.
3. Add fried tofu and sauce to the skillet and cook for another few moments until your sauce has thickened up.
4. Serve over steamed rice, and sprinkle toasted sesame seeds over the top.
Let me know what you think, and be gentle I bruise easily!

Preparation Time: 
5 min
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

This was Yummy! Thank you very much!:) This recipe is keeper !

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This was my first attempt at frying tofu, and it came out great! I didn't have any rice vinegar and I forgot to add the garlic, but it was still good. I also added baby bellas and broccoli.

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I think i did something wrong.. i found this awfully salty. :(
Perhaps thats how it is? Im not too sure.
My local chinese does kung po quite sweet.
I think i prefer my sauces sweeter :)

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This was pretty awesome. Even the meat eater asked that this be made again.
Now, if the directions could be edited to reflect when the water gets added, as well as the garlic.... ^-^

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Excellent recipe!!!  ;)b  My hubby isn't as crazy about Asian as I am and he loved it!  My 3 year old son really enjoyed it, too!  For veggies, I used a 16 oz package of frozen mixed oriental style veggies, to add to the onion and garlic, 'cause I didn't have the time to do fresh veggies.  I didn't bother with the water.  The sauce was perfect!  For the tofu, I pressed for over an hour to make sure it came chewy when I sautéed it.  This is definitely a recipe we will do many times again!  Thank you for sharing! 

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This was amazing. I love spicy food so I added ALOT more crushed red pepper. It was so good with the jasmine rice and shitake mushrooms. I'm adding this to my favorite recipes  :)>>>

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Maybe its because I've never had Kung Pao before, but it lacked 'pow' for me, I'm sorry. Maybe its because I used tapioca starch instead of cornstarch, but mine came out so.... bland.

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Excellent recipe. My sauce was a little powdery because I had to use rice flour instead of starch. Will buy more starch this week.

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Really tasty  and easy recipe. I used the molasses and less vinegar. I used arrowroot powder instead of cornstarch and heated the sauce on the stove to get it to thicken. Then I coated a bunch of steamed veggies and tofu cubes with the sauce and baked it - turned out amazing! Thanks for the recipe!

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This was delicious!

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