Kung Pao Tofu (Paneer) & Burnt Garlic Mushrooms – A Home Made Chinese Takeout


I picked up my little one from school and her first question was “Mom, what’s for dinner tonight? I don’t want to eat Indian today.” She is just like me, a big time foodie and thrives on the “thoughts of the food” :))). I told her that even I want a change and we both yelled together, “How about some Chinese?” We looked at each other and laughed out loud. She is not even 5 yet but sure knows her preferences right.


{Kung Pao Tofu/Paneer}

My family loves Kung Pao Chicken from the take out and I had been meaning to try the vegetarian version since a long time. Kung Pao is a much loved American Chinese take out dish.

New recipes need some mental notes and readings. I was putting that away. Finally, went through a lot of recipe reading online. Almost all of the recipes had a long list of ingredients and many of the ingredients are special buys. I always have soy sauce, distilled vinegar and chili sauce at hand. This recipe is yet another quick, out of the kitchen closet ingredients, easy to please recipe. Only warning is that it is super spicy and bursting with heat. Peanuts add a nice crunch to the dish.  This was meant for me and my husband only.


{Burnt Garlic Mushrooms}

Burnt Garlic Mushrooms and Vegetable Stir Fry were devoured by the girls.

Amit’s Compliment – Best Chinese ever that you have cooked!

See this is what I mean, a happy and tummy full family. Won’t talk more today since I have 2 recipes to give out. Let us get started!

Kung Pao Tofu / Paneer

  • Servings: 2-3
  • Difficulty: easy
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IMG_3341 Kitchen Equipments Required Chopping board, knife, a non stick pan with stirring spoon, a bowl to make sauce, a fork, an extra, bowl, a plate. Ingredients Marinade Tofu / Paneer - 200 gms, cut into small cubes Soy sauce - 1 tsp Chili sauce - 1/2 tsp Distilled white Vinegar - 1/2 tsp Cornstarch - 1/2 tbsp Sauce Corn starch - 1 tbsp Soy sauce - 1/2 tbsp Vinegar, distilled - 1 tsp Hot Chili Sauce - 1/2 tsp Sugar - 1 tbsp. I used Jaggery. You may use honey or brown sugar Water - 1 tbsp Stir fry Oil - 1/2 tbsp + 1/2 tbsp. You may use sesame oil. Scallions / Green Onions - 6, sliced thin Ginger - 1 tsp Garlic - 1 tsp Bell peppers / Capsicums - 1/2 cup, chopped the size of paneer. Red Dry Chilies, whole - 6 to 7. I used 4 big and cut them into smaller pieces. You may use Chinese dry chillies or a mix of Indian Hot red chilies and Kashmiri red chilies to balance the heat. Peanuts - 1/2 cup, dry roasted Salt - to taste Method Marinading the Tofu or Paneer - Take a bowl and add all the ingredients mentioned under marinade to the bowl. Toss well gently. Set aside to marinade for 10 minutes. Making Sauce - Take a bowl and all the ingredients mentioned under the sauce. Whisk well with a fork. Set aside. Stir Frying and Putting the Dish together 1. Heat 1/2 tbsp oil in the non stick pan. Add dry red chilies and toss them till they become slightly dark ans smokey. Now add the ginger and garlic and cook for 5 seconds on lower flame. Add chopped green onions and bell peppers. Stir fry them on high flame for 2 minutes. Keep them crisp. Transfer the Stir fry to the plate. 2. In the same pan, heat 1/2 tbsp of oil and lower the flame. Add the marinade ingredients to the pan. Lower the flame. Toss and cook the marinated Tofu or Paneer pieces in the pan on medium flame for 3 to 4 minutes. They will be cooked well in their marinade. 3. In the pan with cooked protein, add your cooked stir fry and toss and turn on high heat for added 1 minute. 4. Now pour the prepared sauce and Dry roasted peanuts. Again cook on medium flame, while tossing and scraping the bottom of the pan. Cook for 2 to 3 minutes. The dish will come together in no time. Serving Suggestions - Serve as a side to noodes or steamed white rice or stir fried rice. An excellent tongue tantalizing experience.

The next recipe to complete the Home-made Chinese Takeout is Burnt Garlic Mushrooms. A 5-minute recipe, put together in no time and delicious as it could be. 

Burnt Garlic Mushrooms

  • Servings: 2-3
  • Difficulty: easy
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IMG_3343 Kitchen Equipments Required colander to wash the mushrooms, chopping board, knife, paper towel, a non stick pan and stirring spoon Ingredients Mushrooms - 2&1/2 Cups, cleaned and quartered. I used baby portobella, but you may use white buttons or shitake Garlic - 3 big cloves, sliced fine Green Onion - 1 chopped thin Oil - 1 tsp Soy sauce - 1 tsp Salt and Black pepper to taste Method 1. Heat the oil in the pan. Add the thinly sliced garlic to the pan. Reduce the heat and cook the garlic till it turns brown and crisp, for about 1 minute. 2. Add the chopped green onions and quartered mushrooms along with soy sauce and salt - pepper. 3. Toss and cook for 2 minutes. That's it! It will leave some water but that serves as a sauce. It is a delicious side to rice or noodles.

Cook this elaborate yet super easy and delicious meal for your family and friends this weekend and share some good laughter and smiles! Life is already complicated, our recipes need not to be :).

Taking it to Angie’s Fiesta Friday, co hosted by Julie and Liz !


Do let me know what you think. Your thought matters.

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