Kung Pao-Style Crispy Tofu

I had to go to Savannah for some car repair and while the car was worked on, mommy and me hung out at Barnes & Noble and we just couldn’t help ourselves and ended up getting some new vegan cookbooks !

This recipe is great for both people who love spicy foods and want more of a mild dish. You definitely get flavor and texture in the meal but until you bite into a chile de arbol, you really don’t get any spiciness but once you do take that bite, oh man did it bring the heat ! I knew I’d be passing off my bell pepper pieces to mommy so I doubled the 1-inch green onion segments and there was still plenty of sauce to coat everything. You have to make up a batch of their Crispy Baked Tofu for this recipe and the tofu does live up to its name, it is crunchy… until it gets coated in the sauce. While it does lose the crunch factor, it doesn’t feel soggy or mushy and in fact actually has a bit of meaty texture to it. Mommy and me loved this and I hope y’all will too !

I got this recipe from Make It Vegan by Ashley Hankins (you can get it from Barnes & Noble but it’s also available through Amazon).

I wasn’t paid in any form to promote this recipe, the cookbook, Barnes & Noble or Amazon.

Take care y’all !

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