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July 2009
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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.

Photobucket

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…

Selah.

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