Gong Bao Tofu

I found this recipe for Gong Bao Chicken on Serious Eats and I decided to do a vegan version of this by using tofu instead of chicken. It was pretty simply and it came out very tasty. For added spiciness, serve with some garlic chili paste toss in. Soooo good!


1/3 cup unsalted peanuts
1 12 oz extra firm tofu, drained and roughly torn apart into chunky pieces
1 tablespoon cornstarch
8 tablespoons light soy sauce
2 tablespoons unroasted peanut oil or other neutral oil
1 teaspoon Sichuan peppercorns
1 tsp. crushed red pepper
2 garlic cloves, peeled and very thinly sliced
1-inch knob ginger root, peeled and very thinly sliced
4 scallions, trimmed and roughly chopped
Cooked brown rice, for serving

Combine the tofu, corn starch, and half the soy sauce in a small bowl. Toss the tofu until it’s well-coated in the mixture, and set aside.

Meanwhile, heat a large, dry skillet or wok over medium heat. Add the peanuts and cook, gently tossing occasionally, until they’re golden brown and fragrant, 2-3 minutes. Transfer to a plate to cool.

Heat the oil in the skillet or wok over medium-high heat until shimmering. Add the tofu,  Sichuan peppercorns, and crushed red pepper and cook, stirring continuously, until the tofu turns a light brown in color.

Add the garlic, ginger, scallions, and peanuts. Continue cooking until the tofu is golden dark brown.

Remove from the heat, pour the remaining soy sauce over the tofu, and serve immediately with rice.


Cashew Chicken with Snow Peas on Brown Rice

Some time ago I found this recipe from Big Girls Small Kitchen on the Huffington Post. Looking at the ingredients I thought that it would be pretty simple but the idea of cooking chicken in the microwave made me feel uneasy so I cooked this in a skillet instead. I also changed snap peas for snow peas–love snow peas–and changed some of the quantities of the ingredients.


2 boneless chicken breasts, skinned & thinly sliced
2 cloves garlic, minced
4 tbsp reduced sodium soy sauce
2 tbsp sherry
1 tbsp cornstarch
¼ tsp ginger
2.5 tbsp oil
1 cup snow peas
½ cup unsalted cashews

In skillet, warm up the oil on medium heat. Combine chicken, garlic, soy sauce, sherry, cornstarch and ginger and stir until well-mixed. Cook until chicken is well done.

Add snow peas and cashews to skillet and cook until snow peas are tender.

Let stand for 3 minutes before eating, and serve over brown rice.

I love this recipe. So easy to make and tastes great.