|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Kung Pao Tofu & Poultry|
A delicious way to introduce tofu to a tofu hater! Adapted from Aunti Woof's recipe.
How to make it:
- 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]
- Put a medium pot of salted water to boil.
- 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.
- In a bowl, mix the cornstarch [or arrowroot] into the water.
- Add the soy sauce [or tamari], mirin and sugar [or agave].
- Stir to blend.
- Heat a flat-bottomed skillet and pour enough oil to coat bottom.
- Fry chilies until they begin to turn brown.
- Remove with slotted spoon and put on a plate.
- In same oil, fry peanuts until they begin to turn brown and remove with slotted spoon to the plate.
- In same oil, fry tofu cubes and poultry cubes.
- Let the poultry and tofu cook until brown (the tofu will be crispy-looking), turning to brown all sides, about 5-7 minutes.
- Pour sauce over all.
- Sauce with thicken very quickly, in 30 to 60 seconds. (This is not a runny-sauce dish!)
- Add green onions, cook together less than a minute. Add chilies and peanuts back to re-warm for a few seconds and serve!
- Serve with a nice Asian rice.