Kung Pao Tofu
I’m not entirely sure why a cookbook is necessary to make a stirfry…and that’s what this was. A GOOD stirfry, sure, but a stirfry nonetheless. The oven-baking method for the tofu was pretty good, but that’s the only part of the recipe I’d really save and go back to. The portion pictured is over rice, but I actually ate mine over baby spinach greens, and really enjoyed that.
I honey-roasted my peanuts from scratch, basically drizzling a casserole dish of them with honey and mixing with my fingers before putting them in a 500F oven for 5 minutes. Had I separated them out right when removing them from the oven, everything would have been fine…but with ten minutes to cool, they attached themselves to the dish. I managed to scrape off 90%, but the rest didn’t make it. Oh well…