Comments on: Kung Pao Tofu with Eggplant

By: Susan Gail Wright

Susan Gail Wright — Mon, 25 Jan 2021 17:53:26 +0000

thanks this looks great

By: Magda Vasilica

Magda Vasilica — Sat, 18 Jan 2020 15:47:13 +0000

I just finished eating and was great. I made it with a few tweaks: I increased the vegetables quantities by 6 to have a pan ready to eat for few days and, for 2 eggplants and 3 large red peppers, 1/6 cup of soy sauce was just fine in Kung Pao sauce. The soy sauce I can find is very salty and it's no way to multiply 1/4 cup by 6 as I did with the vegetables. Big hug for your kindness to share.

By: Al

Al — Fri, 17 Jan 2020 08:36:49 +0000

Yummy! I can almost smell this...
Just one suggestion, though : instead of a zip lock bag, use any salad bowl to toss the tofu....
Minus 1 plastic bag.
I know that's not going to save the planet, but I still feel we need to try (just a little bit harder)...

By: Sarah

Sarah — Wed, 15 Jan 2020 20:28:00 +0000

In reply to Shirley. So sorry! It was a typo. Should be all fixed now!

By: Darcy

Darcy — Wed, 15 Jan 2020 20:21:07 +0000

LOVE that you have a link for each ingredient! I didn't know what Miran was but you made it super easy to find it! Thanks!

By: Shirley

Shirley — Wed, 15 Jan 2020 18:28:42 +0000

This sounds like a great recipe but what is mirin, thinly sliced? 1st: I don't know what it is ( I thought mirin is sweet rice wine), 2nd: IN the instructions, it doesn't say when to add this ingredient.