Recipe for Kung Pao Tofu 
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Yield:
5
Ingredients:
Amount Ingredient
1 oz Hinoichi Extra Firm tofu drained
1 tbl cornstarch
1 tbl oyster sauce
1 x Clove garlic minced
5 x Pieces dried red chili pepper (or more) crushed
1 tsp oil may be doubled
1 stalk celery chopped into bite size pieces
1/2 x takenoko or bamboo shoot (fresh) chopped into bite
size pieces
1 lrg bell pepper cut into bite size
pieces
1 x green onion chopped
1/2 cup roasted whole Cashew nuts optional
----------------- Sauce: ----------------
3 tbl Balsamic or Jin Jang vinegar
1 tbl sake or dry sherry
1 tbl dark soy sauce
1 tbl sugar
1 tsp hot garlic chili sauce
1 tbl cornstarch
2 tbl water
Instructions:
Instructions: 1. Drain tofu by putting on cutting board and place another cutting board on top. Push down gently so as to not crumble.

2. Cut tofu into blocks and marinate in cornstarch and oyster sauce mix.

Heat wok or frying pan with oil; toss in garlic and red chili pepper; add celery, takenoko,* bell pepper, green onion and saute. Add tofu mixture and pan fry gently. Mix sauce ingredients and add to tofu mixture simmering for awhile. Add cornstarch and water mixture to thicken sauce.

Garnish with Cashew nuts. Serve hot with rice.

Makes 4 - 6 servings.

NOTES : Bamboo shoot Japanese name for Bamboo shoot is TAKENOKO meaning

"child of bamboo".

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