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Kung Pao Broccoli and Tofu
http://www.cookstr.com/recipes/kung-pao-broccoli-and-tofu
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Ingredients
categorized
original
4 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons dry sherry
6 tablespoons vegetable stock
1 tablespoon plus 1 teaspoon natural sugar
2 teaspoons brown rice syrup
1 tablespoon plus 1 teaspoon cornstarch
½ teaspoon toasted sesame oil, optional
1/3 cup cornstarch
Sea salt
14 ounces extra-firm tofu, drained, pressed, blotted dry, and cut into 1-inch dice
2 tablespoons canola oil, plus more for frying
5 small hot dried chiles
½ cup roasted peanuts, plus more for garnish
1 clove garlic, minced
1 teaspoon grated fresh ginger
3 cups small broccoli florets
1 (8-ounce) can sliced water chestnuts, drained
2 scallions, cut into 1/2-inch pieces, plus more for garnish
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Broccoli florets, small
(
3
cups
)
Chiles, small hot dried
(
5
)
Garlic
(
1
clove
)
Ginger, fresh
(
1
teaspoon
)
Peanuts, roasted
(
1/2
cup
)
Scallions
(
2
)
Canned Goods
Vegetable stock
(
6
tablespoons
)
Water chestnuts
(
1
(8-ounce) can
)
Condiments
Rice vinegar
(
2
tablespoons
)
Soy sauce
(
4
tablespoons
)
Cooking & Baking
Brown rice syrup
(
2
teaspoons
)
Canola oil
(
2
tablespoons
)
Cornstarch
(
6 2/3
tablespoon
)
Sea salt
(
1
)
Sesame oil, toasted
(
1/2
teaspoon
)
Sugar, natural
(
1 1/3
tablespoon
)
Refrigerated
Tofu, extra-firm
(
14
ounces
)
Beer, Wine & Liquor
Sherry, dry
(
2
tablespoons
)
Preparation
Read recipe preparation on
cookstr.com
Cookstr
www.cookstr.com
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Social Stats
34.3
Rating
1-100
4
Tweets
4
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Views
29
PinterestPins
Recipe Stats
Published February 3, 2012 (1 year ago).
41 people saved this recipe.
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