FlorianShared by @florian
Prepare the kung pao sauce according to the sub-recipe, then set it aside.
Coat the pressed, cubed firm tofu evenly with the cornstarch.
Heat the oil in a wok or large skillet, then fry the tofu until golden and crispy on all sides. Set it aside.
Stir-fry the dried red chilies with the sauce aromatics for 30 seconds, until fragrant.
30sAdd the bell peppers, carrots, and green onions, then stir-fry over high heat until just tender but still vibrant in color.
Pour the prepared kung pao sauce into the skillet and cook until glossy and slightly thickened.
351 kcal
20 g
24 g
20 g
40% RI
9% RI
1% RI
28% RI
36% RI
18% RI
4% RI
19% RI
33% RI
27% RI
14% RI
10% RI
120% RI
0% RI
4% RI
21% RI
0% RI
9/9 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
A slow-simmered beef stew in red wine with carrots, onions, and aromatics, finished with a silky sauce enriched with butter and redcurrant jelly. Serve with fresh tagliatelle or crusty bread.
Quick pizza dough for 6 pizzas: a supple dough that’s fast to make with a short knead, then a rest to build strength. Ideal for baking right away or letting ferment a bit longer for more flavor. Serve topped (e.g., margherita).
A light yet filling salad of chicken, avocado, and crunchy vegetables, topped with a yogurt dressing. Ideal for a light meal or a quick lunch.
Tender tofu and vegetable dumpling bites bound with starch, steamed and served with a reduced soy sauce lightly thickened. Optional: pan-sear them for a crispy edge before spooning over the sauce.
Tuna quiche on puff pastry, spread with mustard, topped with tomatoes and an egg-and-cream custard, with grated cheese, baked for 35 minutes for a tender, golden finish.
Crispy chicken pieces coated in a sweet-salty, spicy glaze (soy, honey, ketchup, sriracha) and sprinkled with sesame. Serve with rice or as an appetizer.
Download RecetteClic, free to start.
Cook it in the app
Free to start
Return the tofu to the skillet along with the cashews, and toss to coat all the ingredients thoroughly in the sauce.
Serve immediately with steamed jasmine rice.
Combine the soy sauce, hoisin sauce, rice vinegar, maple syrup, sesame oil, cornstarch, garlic, and ginger.
Pour the sauce into the pan and cook until glossy and slightly thickened.