Tuesday, January 24, 2006

kung pao tofu photos

Here's the set.



N-u-m spells NUM! I so cannot wait to go home and eat the rest. I used a store-bought kung pao sauce, but if I'd had some oyster sauce I would have made my own.

4 comments:

Elizabeth Tarney said...

YUM! That looks phe-nom! Yesterday, I posted a comment for a receipe for crunchy tofu and blogger promptly lost it as soon as I published it. Oh well. It's pretty easy:

Crunchy Tofu, for dipping

2 pounds tofu, extra firm, OR frozen, thawed and squeezed out (makes it firm)
1/4 cup soy sauce
1 cup seasoned bread crumbs
1 cup flour
1 tsp. Seasoned salt
Vegetable cooking spray

-Cut tofu into 3/4" slices and marinate in soy sauce for 2 hours
-Mix bread crumbs, flour seasoning salt
-Dredge slices into breadcrumb mixture.
-Lay tofu pieces on a greased cookie sheet leaving about 1/2" between each piece.
-Bake at 400 for 15 - 20 minutes on each side, or until desired crunchiness.

Can be served with Teriyaki Sauce or Hot Chili Oil. You can also skip marinating in soy sauce and serve drizzled with BBQ sauce.

don't call me MA'AM said...

I am totally loving those 90 second rice packets. We eat rice with just about everything, and they're just so handy! and yummy!

bdogg_mcgee said...

yummy yummy yummy!

I'm so going to try that....

And those rice packets are the BEST!

Jege (Jen) said...

*mouth watering*