Brian'S Spicy Kung Pao Tofu Stir Fry - cooking recipe

Ingredients

Kung Pao Sauce
1 cup hoisin sauce
1/2 cup low sodium soy sauce
1/2 cup soy sauce, regular
1 tablespoon hot chili paste (or to taste)
1 tablespoon sesame oil
1/2 cup rice wine vinegar
1/4 cup premium grade sweet soy sauce
1 tablespoon hot pepper flakes, dried
1 teaspoon powdered ginger
Stir fry
2 tablespoons sesame oil
2 cups lightly fried tofu, cubed
1 cup carrot, cubed
1/2 cup onion, diced
2 scallions, thinly sliced
3 garlic cloves, crushed
2 tablespoons fresh ginger, finely julienned
1 cup green zucchini, diced
1 cup yellow squash, diced
1/2 cup cremini mushroom, sliced
1 cup celery, chopped
6 ounces water chestnuts, diced
6 whole dried Thai chiles
1/2 cup cashews, chopped
6 cups steamed rice

Preparation

Whisk together ingredients for sauce into a bowl and set aside.
In wok, add oil and lightly fry cubed tofu for about 3 minutes, continually tossing. Set aside.
Add carrots to wok and cook on med. high heat for 3 minutes. Add onion, scallions, garlic and ginger. Cook for about 2 minutes and then add remaining vegetables, water chestnuts, chilis. Continue cooking for additional 2 minutes until vegetables are soft.
Add tofu back into stir fry.
Pour sauce over to coat stir fry, may not need all sauce.
Cook until sauce is reduced to desired consistency.
Spoon stir fry over 1 cup of steamed rice and garnish with chopped cashews.