I thought this was delicious. For those who thought it was bland you obviously didn't add the hot sesame oil. Also try adding more veggies anything you want. Mushrooms would go great with it. You aren't restricted to what the recipe lists. Be creative. That said I followed the recipe and everyone in the family - even those not crazy about tofu - really liked it. Helen San Fran CA
We rarely eat out so don't know what kung pao is supposed to taste like but we found this dish colorful and satisfying. My husband usually eats broccoli only because it's healthful he doesn't approve of cooked tofu and he hates garlic. Yet he was disappointed that I hadn't made enough Kung Pao Tofu for second helpings. Anonymous Bellingham WA
Hmm... I'm not sure where the Kung Pao comes from because it tastes nothing like the Kung Pao sauce you get at a Chinese restaurant. Usually Eating Well gets it right but I would say a big pass on this one if you are planning on making it. It's pretty boring. Julie Burlington VT
I make Asian dishes often and loved this as did my Chinese friend although I made several changes based on what I had available so the result was not an authentic Kung Pao but it turned out wonderfully not bland at all! As one cook suggested I marinated the drained and diced tofu with the 5-spice and a splash a soy sauce ahead of time. I increased the ginger and garlic by about half. I added some thin sliced celery to the vege selection. I substituted about 2 tsp. of black bean paste (Asian markets have it a staple) for the oyster sauce with about a 1/2 tsp. of toasted dark sesame oil and a pinch of sugar in the cornstarch mix. I did not have hot chili oil either but sprinkled in cayenne for the "hot" to taste. Essential was adding 4 finely chopped spring onions (scallions) with the peanuts at the end and then garnishing with minced Chinese parsley (cilantro) delicious served over basmati rice. I know not the same recipe as presented but totally inspired from it and a keeper. red Eugene OR
I think the reason everyone's saying the recipe is bland is because it doesn't ask you to marinate the tofu. I chopped it into cubes and marinated it in soy sauce; pineapple and orange juice; mirin; some of the 5-spice powder; and salt for about 5 hours. I also used the sesame oil in the end. It turned out great! I definitely want to make this again! Ali Auburn AL
Peanuts soft The peanuts did not come out like a traditional Chinese dish. Maybe they need to be quickly fried first? Not sure but mine were soft and the texture not good. Additionally you can't fry tofu properly according to this recipe. Have tried a million times and it comes out a soggy mess stuck to the bottom. You have to really fry it in oil at med-high heat - needs to be enough oil for the tofu to float! Then you'll get your nice golden tofu with white insides. If you follow this recipe it will all stick to your pan or be soggy and break into pieces. I've been reading the recipes and comments on this site and people want to make a good recipe out of what's given not invent their own stuff to add on the fly. I'm tired of not knowing what to make picking a recipe that seems good only to find out my family hates it because it's just not good. It kills the adventurous cooking spirit. Pros: Nice combo of items Cons: Peanuts soft Bland as it. Not authentic I think
Really good We skipped the "oyster flavored sauce" and used soy sauce instead. Overall it was quite good and I would definitely make it again.
Terrific dish--we've made this several times and always enjoy it. The hot sesame oil is a must. This is a fast and healthful recipe. Susan OH
MmmmMmmm Good! My new favorite recipe and I will make it over and over again! Just adjust your spice level to your own desire and never go out to eat again! Cathie LA CA
