Thursday, January 19, 2012

Hey Mom, What's for dinner?

Here is what I made for dinner last night - it was really good!

"Semi- Homemade" Kung Pao Tofu Stirfry

Here is how you can make it too -  ( and if you can't do Tofu  - use boneless chicken!)

This made @ 4 servings.


Olive Oil and Sesame Oil to stirfry in

1 pack of extra firm Tofu - pressed and well drained - cut into @ 1" cubes

1 Large Onion - cut into 1" pcs

@ 3 -4 Cups FRESH cut up veggies ( I bought a pack from the produce dept at my local supermarket - it contained bokchoy, red and green peppers, onions, celery, carrots) *feel free to us whatever you have on hand or like.

@ 3/4 C Chunky Peanutbutter

2 Tablespoons Rice Wine Vinegar

1 Teaspoon Red Pepper Flakes

3 T plus 1/4 C Soy Sauce

1 pack of Annie Chin's Kung Pao Noodle Bowl  ( that's the "Semi" part!)

I browned the tofu cubes in some olive oil, sesame oil and added @ 3 T of soy sauce - along with some sesame seeds that I had on hand. I removed them from the pan added a little more of the oils, and then stir fried the onions and the rest of the pre-cut fresh veggies. 

While they are cooking - prepare the Noodle Bowl as directed - EXCEPT - cut the noodles in 3rds before heating - and DO NOT DRAIN the 1 Cup of water after cooking.  Instead - ADD the Sauce pack and the Peanut butter to the bowl and stir until blended

When the veggies are tender crips - don't over cook - add the Vinegar, 1/4 C Soy Sauce and the pepper flakes, then add the mixture in the noodle bowl.  Stir and let simmer until flavors blend, and sauce thickens a little.  Put into your serving bowl and sprinkle with peanuts that come in the package with the noodles.

A great addtion would be some water chestnuts, and scallions - (but I didn't have these on hand.)

I hope you give it a try!  It's a quick and easy work night meal!
Thanks for stopping by!~Sherri

PS - how do you like my new BLOG design?!!