Kung Pao FuSubmitted by: EAGLEBIKER38913
2/3 block tofu, extra-firm and cubed
1/3 cup vegetarian broth
1t crushed red pepper
1t Hungarian Chili Pepper (red pepper, ground)
2 cloves minced garlic
1t tablespoon Miso
1t hot sauce
1/4 cup balsamic vinegar
1/3 cup splenda
1 T corn starch
2/3 tablespoon canola oil
1 quart (4c) veggies, sliced & diced
2/3 tablespoon sesame oil
Mix the second paragraph of ingredients to form the sauce. Marinate tofu for 20min, or however long it takes you to slice the veggies.
Using a wok or saucepan, fry the tofu in the oil until golden brown. Set aside. (If you throw the veggies in next, because they're made of so much water, your fu will be soggy.)
Next, stir fry the veggies until cooked but still crisp. Throw in the fu, drizzle sauce over (should thicken because of the cornstarch).
Serve over rice.
Prep time include the sliced & dicing. The calories for this recipe only include the sauce, fu, and stir=-frying oil. Add your veggies to the tracker separately. Serving size is about a cup. Once you add the veggies, a serving is about 200 calories-- not including rice.
Number of Servings: 4
Recipe submitted by SparkPeople user EAGLEBIKER38913.