The Captured Fig

Summer’s Ending! Kung Pao Tofu

As summer comes to a close, my yoga teacher training is starting back up, and I start teaching my fall yoga classes at Chakras, my husband and I have recommitted to our healthy mostly-vegan, low sugar/wheat/alcohol living after gorging ourselves at a business dinner last night at Baltimore’s Cinghiale on excessive, rich cured meats and local cheeses. Plus, I think my in-laws are starting to suspect that I may have a drinking problem…

Tonight, I made Kung Pao Tofu, which was flavorful, filling, vegan, and tasted just as good as take-out. Better than take-out, actually, because we had enough energy afterward to enjoy our evening, instead of passing out or complaining of stomach-aches from too much sodium/fat/oil/etc.

This recipe will definitely work its way into our monthly rotation. Note: I replaced the cornstarch with arrowroot to make the recipe a little healthier.

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