Pasta sounded so good to me so when I saw this recipe I was like “hell yeah, I wanna make this” !
Oh man I loved eating this ! The sauce was spicy, salty and a little sour/tangy. The peanuts still had some texture to them and I liked getting a bite with the green onion slices in it. I think this would also be really good with some fried tofu sprinkled on top !
Oh yeah by the way, the recipe calls for chile paste ( I used gochujang) and I decided to use 3 tablespoons of it. I also used 50% reduced-sodium tamari sauce instead of soy sauce to keep it from getting unpleasantly salty.
If you’d like to make the recipe yourself, click here.
Back when I was still eating meat, I loved kung pao chicken so when I saw this tofu version, I wanted to try it out and see what it was like !
I liked the flavor of this dish and the addition of the water chestnuts (gives a great crunchy texture to the dish) but I do wish the tofu had more texture. In the recipe they say to just add it in with the current ingredients and there’s just not enough space or time for any of those cubes of tofu to get seared. Other than that though, it was a good dish ! If you ever get around to trying this yourself, when they call for 3 small green chili peppers, I used serrano peppers and left the seeds in. I also used pre-made broth rather than make the one recommended, made an extra batch of the tofu marinade to be added directly into the skillet, used reduced-sodium soy sauce and toasted sesame oil and forgot to add the sugar.
This recipe came from The Spicy Plant-Based Cookbook.
I was not paid in any form to promote this recipe or the cookbook.