Kung Pao Tofu

Category:Main Courses


2 tbsp. rice wine vinegar
2 tbsp. soy sauce
2 tbsp. Sugar
3/4 lb. tofu
1 tbsp. corn starch
2 tsp. vegetable oil
1/4 cups celery chopped
1/4 cups red pepper chopped
3 tbsp. green onion chopped
3 cloves garlic
1/2-1 tsp. red pepper crushed
1/2 tsp. ground ginger
1/3 cups dry roasted peanuts unsalted and chopped
4 cups cooked rice


  1. Mix together vinegar, soy sauce and sugar, Set.
  2. Stir fry the tofu in 1 tsp oil until it has browned, 5-7 minutes.
  3. Remove tofu from the pan and add the celery, pepper, onion, garlic, red pepper and ginger.
  4. Stir fry for 1-2 minutes or until veggies are crisp.
  5. Add the vinegar mixture and tofu to the pan.
  6. Stir to coat the tofu. Mix in the peanuts.
  7. Serve over rice.