Brian's Spicy Kung Pao Tofu Stir Fry

• Kung Pao Sauce↗
• hoisin sauce1 cup
• low sodium soy sauce↗1⁄2 cup
• soy sauce↗1⁄2 cup

  regular

• hot chili paste↗1 tablespoon

  (or to taste)

• sesame oil↗1 tablespoon
• rice wine vinegar↗1⁄2 cup
• premium grade sweet soy sauce↗1⁄4 cup
• hot pepper flakes↗1 tablespoon

  dried

• powdered ginger↗1 teaspoon
• Stir fry
• sesame oil↗2 tablespoons
• lightly fried tofu2 cups

  cubed

• carrot↗1 cup

  cubed

• onion↗1⁄2 cup

  diced

• scallions, thinly sliced↗2
• garlic cloves, crushed↗3
• tablespoons fresh ginger, finely julienned↗2
• cup green zucchini, diced↗1
• cup yellow squash, diced↗1
• cup cremini mushroom, sliced↗1⁄2
• cup celery, chopped↗1
• ounces water chestnuts, diced6
• whole dried Thai chiles↗6
• cup cashews, chopped↗1⁄2
• cups steamed rice6

Step-by-step instructions

1. 1

   Whisk together ingredients for sauce into a bowl and set aside.

2. 2

   In wok, add oil and lightly fry cubed tofu for about 3 minutes, continually tossing. Set aside.

3. 3

   Add carrots to wok and cook on med. high heat for 3 minutes. Add onion, scallions, garlic and ginger. Cook for about 2 minutes and then add remaining vegetables, water chestnuts, chilis. Continue cooking for additional 2 minutes until vegetables are soft.

4. 4

   Add tofu back into stir fry.

5. 5

   Pour sauce over to coat stir fry, may not need all sauce.

6. 6

   Cook until sauce is reduced to desired consistency.

7. 7

   Spoon stir fry over 1 cup of steamed rice and garnish with chopped cashews.