Recipe: Kung Pow Tofu

[INGREDIENTS]

* Extra-firm Tofu (1 package)
* Olive Oil (2 tbsp)

* Water (1/2 cup)
* Soy Sauce (1/3 cup)
* Rice Vinegar (2 tbsp)
* Sugar (1 tbsp)
* Red Pepper Flakes (1 tbsp)
* Cornstarch (1 tbsp)
* Warm Water (2 tbsp)((for dissolving the cornstarch in))

* Olive Oil (1 tbsp)
* Onion (1 small chopped)
* Garlic (3 cloves chopped)

[OPTIONAL]
* Sesame Seeds (to top)
* Basmati Rice






[STEP 0?]
If you want a chewier tofu texture, and to make the tofu easier to work with, you can freeze the tofu over night and then thaw it. But be sure to start thawing in the fridge atleast a day ahead of time, because it seems to take a painfully long time. (atleast in my fridge!)

[STEP 1]
Press and drain your tofu and cut into cubes. (Or you can use the already cubed tofu)

[STEP 2]
Heat olive oil over medium heat and fry your tofu until they become a crispy golden color. Set aside (you can drain them on paper towels if they seem oily).

[STEP 3]
In a small bowl stir together the water, soy sauce, rice vinegar, sugar, red pepper flakes, and the cornstarch dissolved in the warm water. Set aside.

[STEP 4]
Heat one tbsp of olive oil over medium heat in a medium pan. Add onions and garlic and cook until tender.

[STEP 5]
To the onion pan add the sauce you just mixed up and the fried tofu. Stir over medium heat until the sauce becomes as thick as you would like. Top with sesame seeds and serve alone or over basmati rice!