Today, my wife will be in business meeting from around 8:30 a.m. until 3 p.m. so I am making Kung pao Tofu as a cold salad to go with some wings for this afternoons dinner. Although this dish is usually made with chicken, and served hot, you can use tofu to create a vegetarian version of traditional Kung pao chicken and serve it hot or cold.
Combine the 3 tbsp vegetable broth, lime juice, soy sauce, 1 tbsp sesame oil and the tofu in a small bowl. Allow to marinate for at least 45 minutes, mixing occasionally to coat the tofu well.
Preheat oven to 375 degrees. lightly oil a baking dish and bake tofu for 15 minutes, turning once.
In a large skillet over medium-high heat, saute the bell pepper, red pepper flakes, and ginger in 2 tbsp sesame oil for 3 to 5 minutes, stirring frequently.
Reduce heat to low and add tofu and remaining ingredients, cooking just until combined and heated through. Remove from heat and allow to cool. Add remaining ingredients, place in refrigerator and chill until ready to serve.
If you like cooking with spices, my book Spices In The Kitchen can be found on Amazon, at: http://chefwilliamlikes.me/Spices In The Kitchen. and contains information on spices as well as recipes.