Vegetarian Kung Pao Tofu Asian Chinese Food Recipe by Chef David Tsang

	1/2 C. General Kung Pao Sauce (Starport 345) 8 oz. Tofu, firm, fresh, 1” sq. x 1/2” thick 1 C. Shiitake mushrooms, fresh, ¼” thick slices 1/2 C. Red bell pepper, ¼” slices 1/2 C. Red onions, ¼” slices 1 Tbsp. Green onions, slice rounds for garnish 2 Tbsp. Corn oil Serving: 2
	Instructions: 1. Slice tofu into ½ thickness then cut to 1’ squares. Gently squeeze out packing water from tofu. 2. Marinate tofu with 2 Tbsp. General Kung Pao Sauce 15 minutes or longer. 3. Slice mushrooms, onions and bell peppers and set aside. 4. Heat sauté pan at high heat. Add oil, then tofu and let tofu sear 30 seconds. 5. Add onions and bell peppers sauté 30 seconds then add shiitake mushrooms sauté another 30 seconds. 6. Add General Kung Pao Sauce, toss well. Remove when steaming hot. 7। Garnish with green onions.