For this vegan take on Kung Pao chicken, Chef Mike batters and fries soft, tender tofu in a sesame crust for nutty crunch, then tosses it in a savory, sweet, fragrant, sour, spicy, and numbing sauce for a burst of traditional Chinese flavors. (And don’t worry, there’s extra on the side for drizzling.) He serves the tofu over a bed of fluffy rice and showers it with fresh green onions. On the side: crisp-tender blanched yu choy. This flavor-packed bowl will become your new go-to.
Nutritional facts
Protein
31g
Carbs
98g
Calories
1010
Fat
55g
Ingredients
TofuKohuho RiceVeg, Yu ChoyCanola OilPanko BreadcrumbsAll Purpose FlourEggGingerGreen OnionMonosodium GlutamateHoneyGarlicSoy SauceLight Soy SauceRed Sambal Chili PasteToasted Sesame OilCanola OilSesame SeedsBlack Sesame SeedsChiankiang VinegarCorn StarchSzechuan PepperKosher SaltChile de Arbol
Reviews
3.6
Based on 14 reviews