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Vegan Kung Pao Tofu Didn't have black vinegar; substitute 1 part balsamic vinegar 1 part rice wine vinegar 3 parts water

Kung Pao Tofu- I made this and it was great. Make sure you use a large enough cooking vessel though, because otherwise you won't have room to flip the tofu.

I added "Giveaway + Kung Pao Tofu Recipe | Willow & Thyme" to an #inlinkz linkup!http://www.willowandthyme.com/2015/04/13/giveaway-kung-pao-tofu-recipe/

kung pao tofu......this was fantastic. A little salty from the soy sauce (next time i'll use reduced sodium), but the flavor of the brown rice syrup rocked. This is a keeper...a 10 out of 10.

KUNG PAO TOFU ~the same author throws down a tofu version at this post's link that kills it. a bonus invaluable share included in this write-up is his batter incorporating vodka that has become a force of nature in my cookery technique arsenal. [China, Sichuan Province] [seriouseats]

Crispy kung pao tofu and vegetable stir fry is a delicious vegetarian twist on this spicy Chinese take-out classic.

Lemony Carrot Salad 1 tablespoon lemon juice 1 tablespoon extra-virgin olive oil 1/2 small clove garlic, minced 1/8 teaspoon salt Freshly ground pepper, to taste 1 cup shredded carrots 1 1/2 tablespoons chopped fresh dill 1 tablespoon chopped scallion

Honey Ginger Tofu and Veggie Stir Fry - crunchy colorful veggies, golden brown tofu, homemade stir fry sauce. So good! 400 calories. | pinch...

Tofu and Broccoli Stir Fry, by: Martha Stewart