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Kung Pao Tofu

Portland, Oregon:  If you are trying to eat low on the food chain, Asian food has many options. We have been eating a lot of noodles in broth and vegetables and stir-frying veggies served with rice. Easy. Inexpensive. Quick.

Tonight I fried-up the remainder of the spring rolls I made a few weeks ago and froze. They are filled with shredded cabbage and carrot, cilantro, onion and a little ginger and mushroom. It was a good appetizer.

To counter-balance the fried egg rolls, a simple cucumber salad - dressed only in rice vinegar and salt - was also served.

Along with steamed Jasmine rice, I stir-fried Kung Pao Tofu, which is exactly my popular Kung Pao Chicken recipe, except prepared with cubed extra-firm tofu. (The tofu was cubed and pressed on layers of paper towels between two weighted baking sheets to remove excess moisture.)

In Mandarin, this dish is gung pow doh-foo (and the chicken version is pronounced gung pow gee ding). So now you know.


Until my next update, I remain, your fried correspondent.