http://www.chooseveg.com/kung-pao.asp
There's the recipe.
It was delicious.
I didn't have zuchini, but I used celery and mushrooms instead.
I didn't have bean paste, I just used the hoisin sauce to sweeten up. No sugar added in mine either (although if you overdo the chili sauce, I recommend using the sugar to sweeten it up and balance it.
O and I used rice vinegar instead of red wine vinegar.
Basically substitute ingredients you don't have with those you do. lol
Anyways, It was amazing. An I just wanted to share the deliciousness. <3
Also, this was my first time preparing tofu (shock/gasp), and it didn't end up perfectly so I'd love tips if you have any (Allie :) ). I mean it tasted good, but when I was trying to squeeze it to drain it started to crumble and I was just wondering how people get their tofu to keep its shape, but not be overly watery...you know? I just had super-crumbled tofu which would be great in like vegan lasagne, but I kind of wanted the bigger pieces for the stir-fry.
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