Kung Pao Tofu
- adapted from The Breath of a Wok

1 lb extra firm tofu, cut into bite-sized cubes
4 tsp soy sauce (preferably reduced-sodium)
1 tsp plus 1 T rice wine vinegar (or sherry)
2 tsp cornstarch
1/2 tsp sugar
2 T chicken or vegetable broth
3/4 cup shelled, raw peanuts (or sub in cashews)
2 T vegetable oil (high temp)
2 T minced garlic (finally a recipe with adequate garlic!)
2 T minced ginger
2 dried red chilies, split lengthwise
1 large bell pepper, cut into strips
2 cups broccoli florets
1/4 cup scallions, cut diagonally 

Heat oven to 375 degrees F and roast peanuts for 7-10 minutes or until golden. Set aside. 

Combine 2 tsp soy sauce, 1 tsp rice vinegar, the cornstarch and sugar. Pour over tofu cubes. In a separate small bowl, combine the remaining sauce ingredients: broth, 1 T rice vinegar and 2 tsp soy sauce.  

Have all your ingredients ready to go, then heat your wok over medium-high heat. Once hot, swirl in 1 T oil and stir fry the garlic, ginger and chilis for about 20 seconds. 

Add the second tablespoon of oil and then the broccoli.  Stir fry for a couple minutes, followed by the bell pepper for another 1-2 minutes and then add the tofu with the sauce. Cook until the broccoli is to desired tenderness and the tofu is heated through.

​Add the peanuts and scallions and stir-fry for another 30 seconds. 

Make 4 dinner servings. 

Lemony Scallops & Noodles
- adapted from the Joyce Chen wok recipe booklet 

1 lemon, zested and juiced 
3 T soy sauce (preferably reduced-sodium) 
3 T brown sugar
1 T cornstarch
1 T water or broth
2 cloves garlic, minced
2 T vegetable oil (high temp)
3 green onions, cut diagonally 
1/2 cup bell pepper strips 
8 oz fresh mushrooms, washed & sliced
4 oz fresh snow or snap peas, trimmed
1 pound frozen scallops 
Noodles for 4, cooked per package instructions 
Sriracha or chili paste, to taste 

Combine lemon juice, soy sauce, brown sugar, cornstarch, water/broth and garlic, stirring until well-incorporated. Pour over cooked noodles and let marinate. 

Meanwhile, heat wok over medium-high heat. Add oil right when ready to stir-fry, followed by green onions, bell pepper and lemon peel. Stir constantly for 1-2 minutes.

​Then add the scallops (still frozen), mushrooms and snow peas. Stir fry for another 3-4 minutes or until scallops are just cooked through (still tender!) and snow peas are bright green. 

Add lemon noodles to the wok and toss over medium-high heat to distribute flavor and activate cornstarch thickening. Add srirach or chili paste to taste. Enjoy!

Makes 4 dinner servings.