The real-deal recipe that will help you create a classic Chinese better-than-takeout kung pao tofu in your own kitchen.
**If you do not use doubanjiang, taste the tofu at the end and add a pinch of salt, if needed.
This recipe was created by Omnivore's Cookbook.
Amount per serving | |
Calories | 369 |
% Daily Value* | |
Fat 21.6g | |
Saturated Fat 3.8g | |
Cholesterol 0mg | |
Sodium 652mg | |
Carbohydrates 30.9g | |
Fiber 21.6g | |
Sugar 11.8g | |
Protein 14.9g |