OYSTER sauce is not a vegetarian ingredient in any way shape or form. Promoting this dish as vegetarian is grossly misleading and an affront to those following a vegetarian diet. 'Without overt meat ingredients' does not qualify a recipe as vegetarian. Please investigate recipes more thoroughly before indicating their suitability for any particular dietary plan.
Kung Pao Tofu
From EatingWell: March/April 2008
Tofu and lots of fresh vegetables are stir-fried in just a bit of oil in this traditional Chinese dish. In the Sichuan province of China where this dish originates, the tofu wouldn't be deep-fried like it is so often in America. Similarly, in our version of this takeout favorite we stir-fry the ingredients in only a little bit of oil.
25 Reviews for Kung Pao Tofu
REALLY REALLY GREAT - THE SMALL AMOUNT OF OIL WORKS GREAT WHEN YOU USE A WOK TO DO THE COOKING. MAYBE IT'S NOT "AUTHENTIC" KUNG PAO BUT IT HAS FANTASTIC FLAVOR AND SOOOOO HEALTHY AND FILLING. GREAT ADDITION: SRIRACHA SAUCE!
We got to the asian market weekly and had all the ingredients in our pantry, this was really awful, no heat at all, blandsville. Wouldn't' recommend it, it needs major rework with like 5 dried chiles or add a teaspoon of red pepper flakes and I don't have the patience to tinker with it, there are way better tofu recipes on this site and kungpao recipes out there on the web.
Particularly dull! There are certainly better ways to jazz this up. The sauce has no depth and the dish is very light on garlic and ginger. It needs some Sichuan peppercorns to give it some punch.
shen, Berkeley, CA
Based on the other comments (thanks everyone), we added crushed red pepper flakes along with the ginger and garlic to give it that punch we expect with Kung Pao. It did the trick.
Jordan, Long Beach, CA