Quando você pensa em comida chinesa, I would bet one of the last ingredients you would ever think of would be mayonnaise. I know that’s true for me. But that’s exactly the ingredient that is in this recipe for Kung Pao Tofu.
I wish I could take the credit for this successful culinary matchmaking but I can’t. Vegetarian Times holds an annual Chef’s Challenge competition for culinary students. After the Veg Times staff narrowed the contestants down to 14 finalists, readers got to vote for their favorites. Chef Mariano Gascon who attends the School of Culinary Arts at Kendall College in Chicago won for “Best Appetizer.” His winning creation? Kung Pao Sliders topped with a chilled zucchini and carrot slaw in peanut sauce – a peanut sauce that contains the familiar slaw ingredient of mayonnaise (see the original recipe at Vegetarian Times, Jan/Feb 2011).
The sliders looked absolutely delicious but I didn’t want to make burgers with cold slaw. I wanted to make a hot dish filled with tofu and lots of veggies that was also gluten-free. So I adapted Chef Gascon’s recipe to create my own version of Kung Pao Tofu. It was hearty and delicious. Obviamente, you can use whatever veggies are your favorites or whatever you have in the fridge. I’m pretty sure I could have made a peanut sauce without the mayonnaise but it seemed like something I just had to try. Hats off to Chef Gascon!
For the tofu:
1 pacote extra-firme tofu, drenado
3 Tbs. sem glúten tamari
1 Tbs. néctar de agave
2 TSP. óleo de gergelim torrado
1 TSP. amido de milho
2 TSP. oil for pan frying (I prefer safflower)
Para os vegetais:
1 TSP. óleo de cártamo
2 cenouras grandes, chopped
2 abobrinha, chopped
2 talos de aipo, chopped
2 pimentões, chopped
1 abóbora amarela, chopped
1/2 small purple cabbage, picado
3 Tbs. tamari
2 Tbs. maionese vegan
2 Tbs. manteiga de amendoim
2 Tbs. néctar de agave
2 Tbs. marrom vinagre de arroz
2 TSP. óleo de gergelim torrado
2 dentes de alho, picado
1/2 TSP. pimenta preta moída
1 TSP. molho picante (optional or to taste)
1/4 cup peanuts, torrado
Corte o tofu em cubos. Em uma tigela, add the tamari, agave, toasted sesame oil and cornstarch. Whisk until mixed. Add the tofu to the marinade and let it sit in the fridge for at least 30 atas.
While the tofu is chilling in the marinade, make the sauce for the dish. Em uma tigela, combinar a tamari, mayonnaise, manteiga de amendoim, agave, marrom vinagre de arroz, óleo de gergelim torrado, alho, pepper and hot sauce (opcional). Whisk together until smooth. If the mixture seems too thick, just slowly add water until it is at the consistency you desire. Pôr de lado.
In a small skillet, add the peanuts and toast them over a low flame. Tenha cuidado para não deixá-los queimar. Shake the skillet every now and then to turn the peanuts. You know they are ready when you can smell them.
Em uma frigideira profunda (or wok), add the oil over high heat. Drain the tofu from the marinade and place the tofu in the hot skillet. Deixe cozinhar, turning the pieces often, until the cubes are browned on all sides. This will probably take about 15 atas. Enquanto o tofu é cozinhar, chop up the veggies you are using.
When the tofu is browned, remove from the skillet and set aside. Don’t forget to check on the peanuts. If they are done, turn the heat off. Add the remaining oil to the hot skillet and add the veggies, one by one, mexendo sempre, until they are just tender. It’s good to let the veggies keep their crunch, especially since a sauce is going on top. The vegetables looked so colorful and beautiful, I almost hated to put a brown sauce on top of them.
When the veggies are to your liking, add the peanut butter and mayo sauce on top and mix through until the sauce is heated through. Add the tofu back to the skillet and garnish with the toasted peanuts.