Title: Kung pao tofu
 Categories: Harned 1994, Main dish, Vegetarian
      Yield: 4 Servings
 
      5 tb Rice vinegar
      1 tb Brown sugar
      3 tb Soy sauce
      2 tb Chinese sesame oil
    1/2    To 1 ts crushed red pepper
    3/4 lb Very firm tofu
           -- cut in bite size cubes
    1/2 c  Minced onion
      2 lg Or 3 sm celery stalks
           -- cut in small dice
      1 md Carrot; cut in small dice
    1/2 c  Bamboo shoots
           -- cut in small dice
      1 c  Peas; fresh if possible
      4 md Garlic cloves; minced
      6    Scallions; whites only
           -- cut in 1/2" pieces
      2 sm Or 1 md zucchini
           -- cut first in thin strips
           -- then into small dice
  1 1/2 tb Cornstarch
      2 tb Peanut oil or
      2 tb Chinese sesame oil
           -- for sauteing
    1/2 ts Salt
      1 c  Peanuts; preferably roasted
           -- and unsalted

MMMMM-----------------VARIATION (SAUTEED TWELVE----------------------

MMMMM-------------------AFTER ADDING TOFU, ADD------------------------
    1/2 c  Diced water chestnuts
      1 c  Lightly toasted cashews
      2    Cakes tofu kan or 5-spice
           -tofu
 
  In a medium-sized bowl combine vinegar, sugar, soy sauce, sesame oil
  and red pepper; mix to combine. Add the diced tofu, and tip the bowl
  in each direction to allow all the tofu to come into contact with the
  marinade. Cover, and let marinate for at least an hour.
  
  Prepare the onion, celery, carrot, and bamboo shoots and place these
  together in a bowl. Set aside.
  
  In a separate bowl combine peas, garlic, scallions and zucchini; set
  aside.
  
  About 15 minutes before serving time, place the cornstarch in a small
  bowl. Drain the marinade from the tofu into the bowl. Whisk this
  mixture until the cornstarch dissolves. Set aside, leaving the whisk
  in the bowl.
  
  Heat a medium-sized wok. Add 2 tb. peanut oil or sesame oil. When it
  is hot, add the bowlful of onions, celery, etc. and the salt, and
  stir-fry over high heat for about 5 minutes.
  
  Add the second bowlful of vegetables (peas, garlic, etc.) and stir-fry
  another 2 to 3 minutes, keeping the heat high.
  
  Add the drained tofu. Stir-fry another 3 to 5 minutes--until all the
  vegetables are *just* tender.
  
  Whisk the cornstarch mixture from the bottom and pour it in. Stir-fry
  several more minutes, then add the peanuts. Serve immediately, over
  rice.
  
  Yield: 4 to 6 servings.
  
  From _Still Life with Menu_ by Mollie Katzen. From:
  scregger@u.washington.edu (Sheri Cregger) in rec.food.veg.cooking.
  Formatted by Cathy Harned.