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Joined Date: Oct 22, 2004
Reviewed Kung Pao Chicken
"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 also doubled the peanuts and the green onions. We did not increase the cornstarch and left it at 1 TB.
Also this was really lacking veggies so we added two medium onions thinly sliced, 1 carrot julienned, 1 can sliced water chestnuts and 1/3 small head red cabbage julienned.
It was delicious - just like at a restaurant and very easy.