Sue Freeman posted 03-02-99 8:25 AM
Kung Bow Tofu
1 Tablespoon veggie oil
1/2 cup diced onion
1/2 cup diced broccoli stem
1/4 cup diced carrot
1/4 cup diced water chestnut
1 cup diced pressed tofu
2 Tablespoons soy sauce
1 1/2 tablespoon minced garlic
1/2 tsp hot pepper paste (recipe also in archives Asian Sauces)
1/2 cup water
1 Tablespoon corn starch mixed with 2 Tablespoons water
1 cup dry roasted peanuts
2 Tablespoons chopped scallions
In a large saucepan, heat oil to high hot heat and brown onion.
Add veggies and tofu and bring back to a very high heat.
Make a well and find a dry hot spot.
Add soy sauce to condense and briefly cook out and mix well with veggies.
Add garlic and hot pepper paste. MIx well.
Add water and cook until veggies are tender.
About 3 to 5 minutes.
Stir in corn starch mixture and cook until sauce has thickened.
Add peanuts and mix. Remove veggies to plate.
Serve over rice and garnish with scallions.