עקסטרעם וועגאַן מאַקעאָווער: אויב פּאַו טאָפו אַדישאַן

When you think of Chinese food, 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. Obviously, 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!

ינגרידיאַנץ:

ףor the tofu:
1 פּעקל עקסטרע-פעסט טאָפו, ויסגעשעפּט
3 Tbs. גלוטען-פֿרייַ טאַמאַרי
1 Tbs. אַגאַווע נעקטער
2 tsp. טאָוסטיד סעסאַמי ייל
1 tsp. קאָרנסטאַרטש
2 tsp. oil for pan frying (I prefer safflower)

פֿאַר די וועדזשטאַבאַלז:
1 tsp. סאַפפלאָווער ייל
2 גרויס קעראַץ, chopped
2 צוקיני, chopped
2 סטאָקס סעלדעריי, chopped
2 גלאָק פּעפּערז, chopped
1 געל קאַבאַק, chopped
1/2 small purple cabbage, שרעדאַד
3 Tbs. טאַמאַרי
2 Tbs. וועגאַן מייַאָנעז
2 Tbs. פיסטאַשקע פּוטער
2 Tbs. אַגאַווע נעקטער
2 Tbs. brown rice vinegar
2 tsp. טאָוסטיד סעסאַמי ייל
2 קלאָוועס קנאָבל, מינסט
1/2 tsp. ערד שוואַרץ פעפער
1 tsp. הייס סאָוס (optional or to taste)
1/4 cup peanuts, toasted

אינסטרוקציעס:

שנייַדן די טאָפו אין קיובז. אין אַ שיסל, add the tamari, אַגאַווע, 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 מינוט.

While the tofu is chilling in the marinade, make the sauce for the dish. אין אַ שיסל, פאַרבינדן די טאַמאַרי, mayonnaise, פיסטאַשקע פּוטער, אַגאַווע, brown rice vinegar, טאָוסטיד סעסאַמי ייל, קנאָבל, pepper and hot sauce (אַפּשאַנאַל). Whisk together until smooth. If the mixture seems too thick, just slowly add water until it is at the consistency you desire. שטעלן באַזונדער.

In a small skillet, add the peanuts and toast them over a low flame. זיין אָפּגעהיט ניט צו לאָזן זיי ברענען. Shake the skillet every now and then to turn the peanuts. You know they are ready when you can smell them.

אין אַ טיף סקילאַט (or wok), add the oil over high heat. Drain the tofu from the marinade and place the tofu in the hot skillet. Let cook, turning the pieces often, until the cubes are browned on all sides. This will probably take about 15 מינוט. While the tofu is cooking, 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, סטערינג אָפֿט, 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.

האַנאָע האָבן!

(באזוכט 1,314 מאל, 1 וויסיץ הייַנט)

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5 רעספּאָנסעס צו עקסטרעם וועגאַן מאַקעאָווער: אויב פּאַו טאָפו אַדישאַן

  1. ריאַ פּאַרסאָנס יולי 8, 2013 בייַ 8:53 בין #

    I’m glad you like it so much. I didn’t even add it to the cookbook. I’ll have to put it in Book 2!

  2. אַנאַנאַמאַס יולי 8, 2013 בייַ 5:39 בין #

    I agree this recipe is one of the best. I have made it twice now. אַזוי גוט!

  3. jessC מאַרץ 3, 2012 בייַ 4:48 בין #

    I made this recipe, its one of the all time best recipes ever!

  4. וועגיעגאַיל יאַנואַר 23, 2012 בייַ 5:27 בין #

    יום! That looks amazing! I am making this for dinner tonight! Thank you for sharing the recipe! Can’t wait!

טראַקקבאַקקס / פּינגבאַקקס

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