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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 recipe is really, really good. It has tons of flavour and is perfect for those just learning how to make tofu.

I made this recipe three times, once just for dinner, a second time for a vegan potluck I went to (and it had rave reviews) and a third time for a few friends who came over for dinner. They really loved it.

PS- Erin I think that where it says to add the oil into the sauce, you may have meant to add the 1/2 cup of water? Anyway that's what I did, in order to make it saucy. Let it simmer for a few minutes until it thickens, or you can add a bit of cornstarch.

Great recipe! Will definitely make again another time!

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Hey Erin- I had a quesiton before I make this... You say to heat the 2 TBSPs of veggie oil in a pan and fry the tofu. But then, you say to add oil into the sauce. There are only 2 TBSP veggie oil listed... so is there additional oil for the tofu and oil in the sauce or is that a typo? Thanks! Can't wait to make it :)

typo....sorry girly :)

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Hey Erin- I had a quesiton before I make this... You say to heat the 2 TBSPs of veggie oil in a pan and fry the tofu. But then, you say to add oil into the sauce. There are only 2 TBSP veggie oil listed... so is there additional oil for the tofu and oil in the sauce or is that a typo? Thanks! Can't wait to make it :)

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WOW I am so glad you guys liked it, isn't is so fast and easy? I make this all the time, of course i LOVE mine extra spicy, but the beauty of it is its really a versatile recipe!! Glad you LOVE it...I will post more good ones as I create them....

Erin(veggiebo)  8-)

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This recipe was very yummy. Easy to do and I had so many vegetables, I think i have enough for an army here. :) Very yummy, I added the recipe to my box. I will definitely do it again.

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I added some water chestnuts, scallions, bamboo shoots, and red bell pepper. Absolutely loved this recipe. The family loved it! Thanks for posting this!  :)>>>

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I made this last night.  I added broccoli and mushrooms.  I had to double the sauce because the first batch just soaked right in and there wasnt' enough for the rice.  Next time I might reduce the amount of vinegar just a tad, but that's just my preference.  All in all I loved it and even my picky boyfriend went back for seconds :)

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;)b

oh i cant wait to make this! its looks pretty simple but very tasty! my bf saw the pic and was like, we GOTTA make that!

i will reply later with how it went!

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Yes, yes..I already made it again! My husband came home from work, and I knew this was quick, easy, and we had the ingredients (it's the end of the week..). So, this time I sauteed a zucchini and some white mushrooms, and added that with the fried tofu to the sauce. I was careful of my salt content this time..and it was about perfect!  ;D I highly recommend using sesame oil!

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I'll be making this as soon as I assemble all the ingredients!!  ;)b

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