I wasn't sure what tack to take. I could go stealth. See if anyone noticed tofu in the stir fry. I opted for full disclosure. And enlisted my youngest's help with dinner preparation. She cubed the tofu and cut green onions. Measured soy sauce. I modified my mom's recipe for Kung Pao Tofu with the addition of grated broccoli and red bell pepper. It was a hit. Five out of four loved it. (I sent a plate over for my neighbor to try.)
She is like the ships of the merchant; she brings her food from afar. Proverbs 31:14 ESV
Mom's Kung Pao Tofu1 pound firm tofu, drained and cut into 1/2-inch cubes
3 Tbs. soy sauce (divided)
2 Tbs. sherry, beef broth or more soy sauce (divided)
1 Tbs. vinegar
2 tsp. sugar
1/8 tsp. pepper
1 cup beef or vegetable broth or 1 cup water plus 1 tsp. bouillon
1 Tbs. cornstarch
2 tsp. sesame oil (divided)
2-3 large cloves garlic, finely chopped, or garlic powder
1/2 - 1 tsp. finely chopped ginger root or ginger powder
a few whole dried chili peppers or a teaspoon of crushed red pepper flakes, optional
1 cup chopped onion* I used some green onion
1 cup thinly sliced carrots* I used half a bag of broccoli slaw
1 cup thinly sliced celery, optional
1 cup chopped green bell pepper* I used red bell pepper and recommend it.
1/2 cup roasted peanuts
1. Place drained and cubed tofu in small bowl. Combine 1 Tbs. of soy sauce and 1 Tbs. of sherry and spoon over tofu. Mix gently and set aside to marinate for about 10 minutes.
2. In small bowl, combine remaining soy sauce and sherry, vinegar, sugar, pepper, broth, and cornstarch. Stir to dissolve cornstarch. Set aside.
3. Heat 1 tsp. sesame oil in a large nonstick skillet or wok over medium-high heat. Add tofu. Cook, stirring frequently, until tofu cubes are lightly browned on all sides, about 5 minutes. Remove from skillet, place in a bowl, and cover to keep warm.
4. Return skillet to heat and add remaining sesame oil. Add garlic and ginger root and cook for 10 seconds or until sizzling. Add onion, bell pepper, and peanuts. Cook and stir, for a few minutes, until vegetables are tender-crisp.
5. Return tofu to skillet. Stir sauce and pour over tofu and vegetables. Cook, stirring constantly, 1 to 2 minutes, until sauce has thickened.
6. Serve with rice.
What are you going to do? Turn off the lights and hide out? Leave and spend the evening at a school or church-sponsored harvest festival? Or stock up on candy and greet the kiddies and parents that come to your door? We've done variations on all of the above.
