{"id":5074,"date":"2011-03-14T15:23:57","date_gmt":"2011-03-14T22:23:57","guid":{"rendered":"https:\/\/shescookin.com\/?p=5074"},"modified":"2020-08-29T14:18:51","modified_gmt":"2020-08-29T21:18:51","slug":"kung-pao-tofu-2","status":"publish","type":"post","link":"https:\/\/shescookin.com\/kung-pao-tofu-2\/","title":{"rendered":"Kung Pao Tofu"},"content":{"rendered":"
<\/a><\/p>\n I first made this deliciously spicy, sweet, savory Kung Pao Tofu last year when I decided to get on board with the Meatless Monday<\/a> movement and cut out meat once a week.<\/p>\n Did you know that cutting out meat just one day a week can reduce the risk of cancer and cardiovascular disease while saving precious resources like fresh water and fossil fuel? Think about it: by reducing your meat consumption by 15%. you not only improve your personal health, but the health of the planet as well AND, it will challenge you to venture into the vegetarian or vegan realm and get creative.<\/p>\n Go to MeatlessMonday.com<\/a> for more information, recipes, and to find out what health institutions, the media, chefs like Mario Batali, celebs like Oprah, and movers and shakers such as Michael Pollan and Wendy Murdoch (Rupert’s better half) have to say.<\/p>\n But first, are you ready to put the\u00a0POW<\/strong><\/span> on some tofu? Check out my vegetarian take on a classic Chinese favorite: Kung Pao Tofu! This dish takes a bit more preparation because it calls for crisping the tofu first, but it’s totally worth it. It’s also important to have all your ingredients in place because, as with any stir fry, once you heat the wok or skillet the cooking part goes lightning fast!<\/p>\n <\/a><\/p>\nHow to Make Kung Pao Tofu<\/h2>\n
Start with Oven-Crisped Tofu<\/h3>\n
Kung Pao Tofu Recipe<\/span><\/strong><\/h2>\n