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.


Asian Chicken Noodle Salad With Ginger-Peanut Dressing

I love salads like these. I found the recipe on Serious Eats. For the chicken, I cooked it using the Kitchn’s method. I think it’s faster and easier than the method Serious Eats used. I also added edamame to this and changed a couple ingredients to reduce sodium. The ginger-peanut dressing is the best! I also love peanuts, cilantro, and edamame.


For the chicken:

2 bone-in, skin-on chicken breasts (or 2 cups of cooked shredded meat)
Salt and freshly ground black pepper
1/4 cup flour
Olive oil
1/2 tablespoon butter

For the salad:
10 ounces soba noodles (or spaghetti)
1 red bell pepper, thinly sliced into bite-sized pieces
4 scallions, white and green parts, thinly sliced
1/2 cup chopped unsalted peanuts
1/4 cup chopped fresh cilantro
1 tablespoon sesame seeds
1/4 cup shelled edamame 

For the dressing:
6 tablespoons reduced sodium soy sauce
3 tablespoons seasoned rice wine vinegar
2 tablespoons peanut oil
1 tablespoon Asian sesame oil
1-1/2 tablespoons creamy peanut butter
2 small garlic cloves, roughly chopped
1 tablespoon minced fresh ginger
1 tablespoon sugar

To cook the chicken, use the Kitchn’s method. Click here.

Bring a large pot of salted water to a boil. Cook noodles according to package instructions, stirring occasionally so they don’t stick. Drain and rinse well under cold water.

Make the dressing by combining all ingredients in a small food processor or blender. Blitz until mixture is smooth.

Remove skin from chicken breasts and shred meat into bite-sized pieces. In a large bowl, toss shredded chicken with noodles, dressing, bell peppers, peanuts, edamame, scallions, cilantro and sesame seeds. Taste and adjust seasoning if necessary. Serve immediately.