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Reviewed Kung Pao Chicken
Dec 30, 2010 in Food Network Community Toolbox on FoodNetwork.com
“We used 14 oz extra firm tofu sliced and seared in a blazing hot pan instead of the chicken. We did not use the marinade for the chicken on the tofu.
So that the amount of sauce would be sufficient we doubled all the sauce seasonings while using 1.5 cups chicken stock and two Trader Joe's lower sodium chicken stock packets. We...”