Sunday, October 5, 2008

VeganMoFo: Kung Pao Tofu and Bok Choy


Tonight Matt made a saucy kung pao tofu with local bok choy that he scored at our Farmers' Market. It was really excellent. Just reading wikipedia article on kung pao chicken and it says that California Pizza Kitchen has a kung pao spaghetti dish. Boy, it looks unhealthy. We are going to have to try putting this on whole wheat noodles sometime. I do love tonight's brown rice version.

Meanwhile, I got a new bottle of Sriracha, which is my latest addiction, at the lone shop in D.C.'s Chinatown with food items. We also had teese on our salads with my mom's very delicious pickled beets.


3 comments:

Tami (Vegan Appetite) said...

That kung pao is my kind of dinner. I'll have to try it sometime. It looks delicious!

Veg-a-Nut said...

Sriracha is a staple in our home. Yum!

Lydia said...

I blame Philly for my kung pao addiction. When we lived there, the vegan Chinatown restaurants all had the tastiest kung pao tofu and kung pao "chicken." They were usually unhealthy and fried versions, but delicious. Matt tries to include as many veggies as possible in his stir-fry dishes. Bok choy is the current favorite.