I got a lot of this recipe from noracooks.com as well as the tip for making sauce stick on tofu without needing to deep fry it. Just cuz I give someone a shout out doesn’t mean anything other than that. 💕💕💕💕💕🧿🧿🧿🧿🧿❤️❤️❤️❤️❤️
I took the photos for these with my cell phone still. Soon for dslr stuff though! 💕💕💕💕💕🧿🧿🧿🧿🧿❤️❤️❤️❤️❤️❤️
💕💕💕💕💕🧿🧿🧿🧿🧿❤️❤️❤️❤️♉️♉️♉️triple Taurus chick stuff. 💕💕💕💕💕💕🧿🧿🧿🧿❤️❤️❤️❤️❤️❤️
You will need
1 14 ounce block extra firm tofu.
2 tablespoons low sodium soy sauce or tamari.
1 tablespoon seasoned rice vinegar.
1 teaspoon sesame oil
1 tablespoon cornstarch.
1 small onion, diced.
1 large red bell pepper (I used Orange bell pepper)
4 cloves garlic, minced
1/2 cup peanuts
For The Kung Pao Sauce
1/4 cup water
3 tablespoons soy sauce or tamari
2 tablespoons rice wine or sherry cooking wine
1 tablespoon rice vinegar
2 tablespoons granulated sugar
1 tablespoon sesame oil
1 teaspoon sriracha hot sauce
1/2 teaspoon ground ginger
1 tablespoon cornstarch.
Step 1: press the tofu.
Put white rice in the rice cooker and cook according to directions.
When that is done,
Step 3: cut up tofu
Step 2: put white rice in the rice cooker and follow directions accordingly for that.
Set the stovetop burner to medium high. Add two tablespoons olive oil to sauté 3-5 minutes or depending on how you prefer your sauté.
