1 (8oz) extra firm or firm tofu
1/3 cup Yings Batter mix or flour
1/4 cup oil…
1 clove garlic, chopped
1/2 cup cubed red bell pepper
1/2 cup sliced celery
2-3 tablespoons Yings Spicy Kungpao Sauce
2-3 tablespoons roasted peanuts
First cut tofu into 1/2” thick slices, then cut each slice in half lengthwise. Then cut them into 3 sections. Then coat tofu pieces with a thin layer of dry batter mix or flour. Heat oil in a skillet or wok, pan fry tofu pieces until golden brown.
Remove oil from the skillet or wok, reserving about 1 tablespoon. Add garlic and stir for 5 seconds and then add red bell pepper and celery and stir fry for about 30 seconds. Finally add Yings Spicy Kungpao Sauce and stir to coat.
Place it in a serving plate and top with roasted peanuts. Serve over rice.
About Ying's Kitchen
Ying is an Asian cooking instructor and cookbook author. She’s been featured many times by different local newspapers (Daily Herald, The News Sun, etc) and radio programs. She has performed cooking demos for TV shows including Channel 7 and Channel 9 WGN-Lunch Break here in Chicago. She was also one of cooking demo presenters at The Taste of Chicago and The Great American Cooking Expo for the last three years.
Ying was born and raised in northeastern mainland China. She learned a lot about cooking from her father who is an excellent cook. After graduating from teachers college and teaching for a few years, she began a career as a travel agent for international tourists
Traveling around the country afforded her the opportunity to experience the unique tastes the different regions of China have to offer. Over the years, she gained an appreciation for the rich flavors and traditions of each cuisine and for the art of Chinese cooking.
The family-owned restaurant in China (where she has been back many times doing research) also contributes to the success of her teaching. She also had her own cooking show with Monroe Public Access Cable TV, “Ying’s Kitchen”.
Upon repeated students' requests, She self published her first cookbook “Ying’s Chinese Cookbook, Authentic but Simple.” The cookbook contains 115 Chinese recipes from all over China. It includes tips and tricks that make Chinese cooking simple, and the results are revolutionary.
Ying has been teaching Asian cooking for the last decade at community colleges as well as several other cooking schools and library programs in Ohio, Michigan, Indiana, Kentucky, Illinois and Wisconsin with an ever-growing loyal following of students who love her casual, fun and simple teaching style. Currently she is teaching at College of Lake County and Kenosha Public Museum.
Ying's Kitchen 