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.
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
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
Wow, made this and loved it. I don't know what everyone else who reviewed this did. I did add Mongolian Fire Oil as I could not find spicy seasame oil. And I doubled the amount and it was nice and spicy. I am going to try it again and add pepers to it as well.
Eric Ducat, Los Angeles, CA
We didn't even spice it up and really loved it! I have to say that we do not normally eat Kung Pao anything at Chinese restaurants, so were not comparing it to anything. I am rating this dish on its own merits. I am planning to try it spicy in the future.
Susan, Dallas, TX
But to make it very good... we doubled the sauce recipe and served it over rice noodles. And the chile oil is not optional, that stuff really adds a bang.
Jessie, Madison, WI
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