Kung Pao Tofu

Cold winters call for warm meals. Few days back, I was craving something spicy, filling, healthy, all the good things one can ask in a meal. Oh, of course, it has to be easy and quick to make :-)
Once you make this dish, you'll agree with me that it has met all those expectations!  Caution though! This will spoil you to an extent that the salty-greasy sauce laden kung-pao dishes in restaurants will be of a thing in the past!

What you need:

1 pack firm Tofu, drained well, cubed into bite sized pieces
2 egg whites (optional)
2 tablespoons peanut oil
2 dry red chillies
1/2 - 3/4 cup Kung Pao Sauce
1 cup carrots, cut into bite sized pieces. (I used baby carrots)
1/2 cup spring onions (scallions), chopped
two fistfuls unsalted roasted peanuts
Salt and ground pepper for taste


How to make:

• Make Sauce following the recipe or use one that was made before. If the sauce is cold, heat it on low heat.
• Whisk egg whites, and pour it over tofu pieces. Season with salt and pepper.
• In a wok, heat 1 tablespoon cooking oil on high heat. Add tofu pieces. Saute until they are crisp outside, but soft inside. Take tofu out and keep aside. Coating with egg whites gives Tofu a velvety appearance and a delicate taste.

• In the same wok, heat rest of the oil, add red chillies. Add tofu back, add carrots, kung pao sauce, peanuts. Mix gently and saute for 1 to 2 minutes.
• Add shallots, saute for 10-15 seconds.
• Serve hot with steamed rice. Yum!!