Comments on: Kung pao tofu – how to cook in 5 easy steps https://www.tasteasianfood.com/kung-pao-tofu/ Asian Food Recipes and Techniques Sun, 25 Apr 2021 02:33:47 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: KP Kwan https://www.tasteasianfood.com/kung-pao-tofu/comment-page-1/#comment-32331 Sun, 25 Apr 2021 02:33:47 +0000 https://tasteasianfood.com/?p=24701#comment-32331 In reply to Chris in Michigan.

Hi Chirs,
It is definitely a good idea to use the local ingredients as the substitute. I do that often when I cooked non-Asian food, as some ingredients are not available locally. The bottom line is it tastes good, and you love it.
Cheers!
KP Kwan

]]> By: Chris in Michigan https://www.tasteasianfood.com/kung-pao-tofu/comment-page-1/#comment-32318 Sat, 24 Apr 2021 14:53:52 +0000 https://tasteasianfood.com/?p=24701#comment-32318 This has become one of our favorite recipes. We now eat kung pao tofu almost every Friday night!

I have to make a few substitutions because not all of the ingredients are available to me. I use sweet vermouth instead of Shaoxing wine, chili-garlic paste instead of doubanjiang, and a mixture of rice vinegar and balsamic vinegar instead of black vinegar. It is absolutely delicious!

Mr. Kwan, what do you think of these substitutions?

]]> By: CHAN SOO NUI SUZAN https://www.tasteasianfood.com/kung-pao-tofu/comment-page-1/#comment-21412 Sun, 23 Aug 2020 21:25:35 +0000 https://tasteasianfood.com/?p=24701#comment-21412 It look delicious

]]> By: KP Kwan https://www.tasteasianfood.com/kung-pao-tofu/comment-page-1/#comment-21319 Thu, 20 Aug 2020 09:14:54 +0000 https://tasteasianfood.com/?p=24701#comment-21319 Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am pleased to reply to any questions and comments as soon as possible.

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