Kung Pao Walnut Tofu

 Like kung pao Chinese takeout but I don't often have peanuts on hand! https://thewoksoflife.com/kung-pao-tofu-vegan-vegetarian/#recipe

Cut one pound tofu into cubes, press. Drain. 

Mix up the tofu coating slurry: 

1/3 C cornstarch

1/4 to 1/2 tsp garlic powder

1/4 to 1/2 tsp onion powder

1/2 tsp salt 

1/4 C water

Once tofu is drained, toss with the slurry. set aside. 

Mix up the stir fry sauce, set aside. This was actually very much like restaurant kung pao, I was impressed with how plain /pantry staple the ingredients are. 

2/3 C warm water

1 TB soy sauce

1 tsp dark soy sauce (kecap manis) 

1.5 tsp rice vinegar

0.5 tsp sesame oil 

2 tsp sugar

1/4 tsp salt

2 tsp cornstarch 

Meanwhile, do some mise en place to prep: 

break apart 2 dried red chili peppers, toss the seeds. 

mince or microplane 1 TB ginger

mince 3 cloves garlic 

slice 3 scallions/green onions

chop 2 carrots into peanut sized pieces

chop 2 stalks celery into peanut sized pieces

In hot pan, add 1/4 C avocado oil. Fry up 2/3 C walnuts  for a few minutes but do no burn.  Using slotted spoon, pull the walnuts out of the pan and set aside. 

Fry the tofu in 2 batches. Let it sit undisturbed until it browns and releases from the pan. set aside. 

Reserving the oil in the pan, fry up the carrots and celery. Add the ginger and chilies. Then add the garlic and green onions. 

Pour in the sauce and let it bubble. 

Pour the toasted walnuts and fried tofu and stir to coat. 

Serve over hot rice. 

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