Three Day Challenge Pt. 3

Day 2 I decided to make this yummy Kung Pao Broccoli and Tofu. You can find the link to the original recipe here. This is NOT my own recipe.

Stir-fry:

• 1 container of firm or extra tofu, drained and cut into bite-sized pieces ($1.19)
• 2 bunches of broccoli, cut into small pieces (about 6 cups) ($.75)
• 1 teaspoon peanut oil ($7.99)
• 1/2 cup vegetable broth or water ($2.48)
• 5 or 6 dried chile peppers ($.36)
• 1/2 cup unsalted peanuts  ($2.77)
• 3 scallions, thinly sliced ($.68)
• Rice noodles ($2.25)

Sauce:

• 1 cup vegetable broth (Same box as above, there are about 6 cups in one box) ($2.48)
• 1 tablespoon tamari or Braggs Liquid Aminos ($2.38)
• 2 garlic cloves, minced (already had)
• 1 tablespoon fresh ginger, minced (already had)
• 1 teaspoon garlic chile paste ($2.00)
• 1 teaspoon peanut oil (same as above)
• 4 tablespoons rice vinegar ($1.92)
• 1 tablespoon Chinese black vinegar or vegan Worcestershire sauce Annies Brand $4.49)
• 1 1/2 tablespoons cornstarch ($.71)

Total Cost: 29.97

Directions:

1. Prepare the noodles according to the package. Set Aside.
2. Stir the sauce ingredients together in a bowl. Set aside.
3. Cook the tofu pieces in the peanut oil tablespoons of peanut oil in a large pan over medium-high heat. Flip occasionally and cook until the pieces are golden brown. Remove from pan and set aside.
4. In the same pan, add the broth and the broccoli. Cook for 5 to 10 minutes, until the broccoli is bright green. Add the tofu back to the pan along with the sauce and the dried chiles. Stir thoroughly and cook for about 5 more minutes, until heated throughout. 
5.  Serve over brown rice noodles and top with scallions and peanuts

 

 

(This is a picture of my 2nd attempt making this, last night! I did MUCH better with the tofu being cut into larger pieces.)

 We really loved this. It was even yummy on day 2. My only mistake was cutting the Tofu pieces too tiny, so they werent really manageable when i tried to flip them over. I would also recommend continually stirring the sauce once you make it. It kind of settles so, i had to stir mine several times before it was time to poor it into the pan!

I also HATED the smell of the peanut oil. I dont know why it made me so sick, but all in all the dish was really wonderful once it was done. 

 LVL

Amy