Information

Ingredients

¼ C. General Kung Pao Sauce (Starport 345)
1 pack Tofu, firm, fresh, cut to 1” sq. x ½” thick (14-16 oz.)
12 oz. Prawns, shelled and deveined.
3 Tbsp. Corn oil
2 sprigs Cilantro for garnish

Directions

1. Slice tofu into ½ thickness then cut into 1’ squares; gently squeeze out excess packing water.
2. Shell and devein prawns.
3. Heat a non-stick pan about 30 seconds at medium high heat, add 2 Tbsp. oil, then tofu and brown both sides 2-3 minutes each side.
4. Pour in 3 Tbsp. General Kung Pao Sauce and sauté tofu until coated, remove and keep warm.
5. Clean pan, and re-heat pan at medium high heat, then add
1 Tbsp. oil.
6. Lay prawns on pan in one layer and sear about 1 minute.
7. Add in 3 Tbsp. General kung Pao Sauce and sauté another 3 minutes and remove.
8. Portion prawns on center of each plate and arrange tofu around prawns.
9. Drizzle 1 Tbsp. General Kung Pao Sauce on each plate over prawns and tofu.
10. Garnish with cilantro.