My version of Kung Pao "Chicken" was adapted from a recipe I found on fatfreevegan.com . I doubled the sauce and made sure to keep the heat on by going heavy on the crushed red pepper. I didn't have the red pepper it called for on hand so I added snow peas instead. I used raw cashews that I lightly toasted in the oven before throwing in the dish. Our little guys don't like things spicy but I figured as much. The older crew however seemed to love this and said we could put it in the recipe box as a repeater. I was very careful to brown up the tofu first before adding the other ingredients. None of us are big fans of squishy tofu. I attempted to freeze the block first, I've been told gives it a meatier texture, but ran out of time and successfully only chilled it. I thought it turned out rather well and I'm looking forward to leftovers.
No comments:
Post a Comment