Reprinted from The Blood Type Diet Website (

Kung Pao Tofu & Poultry


A delicious way to introduce tofu to a tofu hater! Adapted from Aunti Woof's recipe.

  • 1/2 pound extra firm tofu, cubed
  • 1/2 pound boneless, skinless poulty breast, cubed
  • 2 to 10 dried red chiles (the ones that look like trumpets)
  • 1 bunch scallions, cut into 1 inch pieces (white & green parts)
  • 1/3 cup peanuts, unskinned and unsalted
  • canola oil [or BTD compliant oil] for frying


  • 4 Tablespoons water
  • 1 Tablespoon cornstarch [or arrowroot]
  • 4 Tablespoons soy sauce [or wheat-free tamari]
  • 3 Tablespoons rice wine, mirin or sherry, [optional]
  • 1 teaspoon sugar [or agave]
How to make it:
  1. Put a medium pot of salted water to boil.
  2. Place the tofu into the rapidly boiling salted water. Let the tofu remain in the water until it returns to a boil and the tofu cubes rise to the top.
  3. Drain.


  4. In a bowl, mix the cornstarch [or arrowroot] into the water.
  5. Add the soy sauce [or tamari], mirin and sugar [or agave].
  6. Stir to blend.

    Main Dish:

  7. Heat a flat-bottomed skillet and pour enough oil to coat bottom.
  8. Fry chilies until they begin to turn brown.
  9. Remove with slotted spoon and put on a plate.
  10. In same oil, fry peanuts until they begin to turn brown and remove with slotted spoon to the plate.
  11. In same oil, fry tofu cubes and poultry cubes.
  12. Let the poultry and tofu cook until brown (the tofu will be crispy-looking), turning to brown all sides, about 5-7 minutes.
  13. Pour sauce over all.
  14. Sauce with thicken very quickly, in 30 to 60 seconds. (This is not a runny-sauce dish!)
  15. Add green onions, cook together less than a minute. Add chilies and peanuts back to re-warm for a few seconds and serve!
  16. Serve with a nice Asian rice.