Happy Lunar New Year, my friends! Kung Pao Chicken has been on my mind lately. It’s a spicy, intensely flavoured dish with its roots in Sichuan cuisine but has travelled the world and become a western-Chinese food favourite. And now, this version doesn’t even have chicken. Purists hate me. But you’re going to love this vegan Kung Pao Tofu!
Get the full recipe:
If you’re avoiding gluten, be sure to select gluten-free soy sauce. If you can’t find gluten-free dark soy sauce, skip it and add additional soy sauce at the end of cooking if desired. Chinese Black Vinegar also contains wheat so try gluten-free balsamic vinegar for a similar flavour.
–SHOP–
Light soy sauce: http://amzn.to/2CpXw59
Dark soy sauce: http://amzn.to/2ELPJUA
Chinese Black Vinegar: http://amzn.to/2Gir3ju
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