KUNG PAO TOFU — a new and improved recipe! I recently recreated my Kung Pao Caul…
KUNG PAO TOFU — a new and improved recipe! I recently recreated my Kung Pao Cauliflower Recipe and used some tofu this time around. I tweaked the recipe a little to create a richer and more flavourful sauce. I can say that tofu absorbs flavour a lot better than cauliflower so this dish was really satisfying and perfect with some rice! ?
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??Here’s what you’ll need for the sauce:
1 tbsp chinese black vinegar
3 tbsp soy sauce
¼ cup coconut sugar
1 ½ tsp sriracha, adjust according to desired spice
2 tbsp room temp. water
½ tbsp cornstarch
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Get the full recipe on my blog www.thefoodietakesflight.com ✨
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I also shared a sneak peek of my upcoming eBook coming out this Sept. 15 on the blog post!
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??Direct recipe link: https://www.thefoodietakesflight.com/post/vegan-kung-pao-tofu
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