Gong Bao Lotus Root and Tofu

2 Apr

I love lotus root, which I discovered here.  I didn’t discover tofu in China, but I hated it until I got here.  There’s simply no comparison because the delicious bean curd you get here and the plastic-like bland stuff I’d had before.  And lotus root…I have no way, really, to accurately describe it.  The consistency is amazing, and the taste is unique.


1 cup firm tofu, sliced thinly
6-inch piece lotus root, cut into quartered slices
small red onion, halved, then quartered (each half)
green bell pepper, cut into large chunks
red wine vinegar
soy sauce
dumpling vinegar
red chili oil
salt, pepper, sugar
ginger, peeled and sliced


Heat oil in wok.  Add garlic and ginger.  Cook 1 minute.  Add tofu and lotus root.  Increase heat and cook until beginning to brown.  Add onion and bell pepper, saute.  Add more oil if needed.  Add salt, pepper and chili oil.

Meanwhile, whisk salt, sugar, vinegars and soy sauce in a separate bowl.  Pour over vegetables.  Cook vegetables in a separate bowl.  Pour over vegetables.  Cook vegetables and tofu until heated through.  Serve over brown rice.


Loosely based on a recipe from the internet for Kung Pao Chicken.


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