Kung Pao Tofu (Paneer) & Burnt Garlic Mushrooms – A Home Made Chinese Takeout
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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!
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.
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 !
Enjoy!
Sonal
I love, love love the new look of your blog. And the photos are amazing. I am drooling…wow!!!!!
Thank you Liz ❤️
It sounds absolutely delicous! And easy to make as well. I love paneer cheese and I will try this next time. Thanks for sharing 🙂
Pleasure is mine Petra 🙂
I love that you were able to make this from ingredients in your pantry, bet it would be equally delicious with cubed chicken (I cannot get my menfolks to eat tofu although I love it).
Lovely that you and your 5 year old daughter think alike. She is already a gourmet. Thanks for bringing this to FF.
I am so glad that you liked it Liz. I adapted the recipe from the ones using chicken so yes chicken can be used 🙂
Brilliant take using the tofu(for us vegans) as an option Sonal! The mushrooms look pretty tasty as well!
Thank you dear friend
I love that you and your daughter shared the same thoughts! My daughter and I have had this in common our whole lives, and the connection has always kept us close. This dish looks so good. I love the idea of the burnt mushrooms! I have pretty much quit going out for Chinese because of all of the way you feel when you’ve eaten it.
I agree Julie. I love my Chinese food but take out makes me feel so horrible later on that it annoys me and bothers me, slurrping on the grease.
Cooking at home, can keep the grease in check.
I wonder if they still use preservatives? Yuck.
I am sure they do
Love how you put that together for your daughter, I’m sure she was well pleased. Love anything burnt myself, and I was eyeing those baby corn, my girls loved those in stir fries when they lived at home. A good healthy and nutritious meal as always. Hey Sonal, I have a question to ask. I’ve made your mushroom (hmmmm I’m forgetting the name now), curry a few times. It calls for cashews for the creamy part of the dish (instead of cream or coconut milk). I’m taking a few of my Indian vegetarian recipes with me when I visit my Mum and family in England next week. I know Mum would love that, but I know she doesn’t have the equipment to grind the cashews, do you think I could grind it here and take it that way across the pond? Mum lives in a home, and I’m planning to cook for her for 2 weeks, she does love vegetarian and fish, but also eats chicken.
Thank you Loretta.
It was Mushroom Makhani.
I would suggest that you can grind the cashews and take them in air tight container. Another good option can be to take cashew butter from the market and use that. May be give it a try at home first and see the results??
Yes, that’s the one. I saw cashew paste/butter mentioned elsewhere? I’ve yet to see it though, can that be purchased in an Indian store? Thanks.
I think it is easily available in wholesome and organic stores like whole foods, even out revisit store Kroger keeps it.
I bet acme and trader his in that area would have it. It is normally kept near almond butter and peanut butter.
Gorgeous Sonal. I like how your daughter thinks! At 5 years old she already has her priorities straight. 🙂 I have a bunch of cremini mushrooms and green onions in the fridge and I’m headed to the kitchen to try my hand at Burnt Garlic Mushrooms. It’ll be a great side dish this evening. Thank you for your never-ending inspiration Sonal. I always love your posts!
Muaah lady and I love how you encourage me with your kindness :).
This was amazing. I took 4 helpings.
☺️☺️☺️☺️
Such a delicious dish, made easy and healthy too! Awesome. Sonal. Trying it out soon…
Superb post.. Two in one .. I am drooling .. Look at those mushrooms ; I want them right now.. And Kung pao Tofu .. Gonna try soon ! Loved the new format of your post !!
Much better than Chinese take out, love this. I am a Kung Pao fan and love your vegetarian version of the chicken dish. The mushrooms also sound delicious. So many times take out is just ok, too much oil my biggest complaint I think. Great recipes.
My complain as well Suzanne. I jog on the chinese take out and then end up with bad stomach and guilt!
Thank you so much! ☺️