So my girlfriend isn’t eating meat this week. No real reason for it, but I enjoy little endeavors like this. It gets me to readjust my diet as well. So while I usually opt for a protein of the poultry variety, I went with tofu for the Asian-inspired Kung Pao dish and the inaugural recipe.
Rhyme and reason behind making a spicy dish on a hot Summer’s eve cannot be calculated, so I will just go with the fact that, in our world, any time is a good time for Thai/Chinese/Mongolian/Etc/Etc. Plus, it’s not all that difficult to prepare, which makes for a much more enjoyable experience in the kitchen. Then, when you add a little tuneage, in particular, My Chemical Romance’s “The Black Parade,” the kitchen is transformed into an knife-wielding, airguitaring, singing-alonging veggie chop fest. At least, it was for me.
For the marinade:
- 1 TSP Ginger Powder
- 3 TBSP Sriracha (or as much as you want, really.)
- 2 TBSP Peanut Sauce
- A spoonful of peanut butter
- 2 TBSP Stir Fry Sauce
For the wok:
- 1 block Tofu – Diced
- 2 celery stalks – Diced
- 1 large carrot – peeled and diced
- 1/2 cup red pepper – Diced
- 1/2 cup onion (yellow) – Diced
- 1/2 cup Jicama – peeled and diced
- 1/8 cup peanuts – crushed
First, dice up the tofu something proper. Combine the marinade ingredients in a large bowl or plastic container with a top. Add the tofu cubes and marinade together, shake it up (make sure it’s covered), and let sit for 15-20 minutes. While the tofu soaks up the goodness, start dicing up the veggies and crushing the nuts. It’s important at this stage to make sure of two things: 1) Have your music blasting. The louder the better, especially if you’re cooking solo. And 2) If you have a dog like we do,make sure to include her in the process by dancing with her and giving her a few scraps.
Put the diced veggies in a bowl and ready your wok. If you don’t have a wok, a large frying pan will work too, it just won’t look as authentic should someone pop in on you and ask what you’re making. Start woking the veggies on high for a good 5 mins, or until slightly soft. Add the tofu and marinade and enjoy the SSSSSSSSSSSSSS. Cook until tofu is a golden brown and the veggies are good and hot. I added some more peanut butter as well as a healthy dose of Sriracha during this phase and let it all sink in.
The result is a tasty collection of sweet and spice ready for a side of brown rice (that rhymed) and some TV on DVD.