We made this for The Family’s Monday night dinner. It’s a twist on the Kung Pao Tofu that was posted on the blog not too long ago… we just took the tofu idea and added more vegetables and bamboo sticks and PAO! Kung Pao Kabobs are born!
And we have an almost-recipe even! You see, it’s an almost recipe since we don’t have exact measurements or cuts of veggies… but hey! An almost recipe is better than a no recipe! Commence sharification!
Kung Pao Marinade:
- 2 tablespoons molasses
- 1/4 cup and 2 tablespoons tamari
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 1 1/4 cup orange juice
- 1/2 tablespoon dried chili flakes
- 2 tablespoons sesame seeds
Kung Pao Skewers:
- Bamboo skewers, soaked for a few hours in water
- Extra firm tofu, cubed (we used a 20 ounce package)
- Broccoli, florets
- Red bell pepper, big slices!
- Red onion, big chunks!
- Button mushrooms, sliced in half
The technique of the mighty kabob is as follows:
Mix all of the marinade ingredients together. Pour marinade over tofu, marinate for a half an hour. Veggie time! Transfer that delicious, juicy marinade to the veggies, marinating ten minutes or so. Preheat oven to 375 degrees fahrenheit. Assemble the kabobs! Spear the marinated tofu and veggies like the barbarian you wish you were. Place kabobs on baking sheet(s) and pour left over marinade on top of them. Now throw them into the depths of the fiery oven and cook for about 30 minutes, every ten minutes or so giving them a turn around so that they are browned on all sides.
Brown Jasmine Rice:
- 1 cup brown jasmine rice
- 2 cups water
- Sea salt and cracked black pepper to taste
To make the rice, place all of the ingredients in a sauce pan, bring to a boil, cover, and lower to a simmer. Simmer about 45 minutes, until water is absorbed and softness is reached. Remove from heat, fluff with a fork, and then cover for five minutes. One cup uncooked rice yields 3 cups cooked rice.
Now what are you waiting for?? Eat up!