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Kung Pao Tofu

March/April 2008

Your rating: None Average: 3.7 (144 votes)

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.



READER'S COMMENT:
"It says oyster "flavored" sauce to make it vegetarian...in the tips and notes section... "
Kung Pao Tofu

25 Reviews for Kung Pao Tofu

09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

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