Kung Pao Tofu was Mikel's favorite dish from Whole Foods when we veganized. At about $10 a container it was something we had to make at home.
Whole Foods did this really neat thing - they put the ingredients on the label. All I had to do was figure out the how much and how to cook it. Easy enough since Kung Pao Tofu is tofu with a sauce and peanuts.
They used brown rice syrup for the sweetener and brown rice vinegar for the acid. Please note that this is an Americanized version of Kung Pao, which originally is not so very sweet; there is a hint of sweetness but it is the vinegar that is the accented flavor in the sauce.
I wrapped my tofu to extract the water and make it absorb the homemade teriyaki sauce as well as hold together when I saute it on my enameled griddle. I love this griddle because tofu does not stick to it - like a nonstick, but safer.
This meal is a great rendition of Kung Pao, even if it is the American version.
rice syrup: $1.50
vinegar, tamari, spices: $2
peppers, garlic, scallions: $3
Total to feed a family of 5: $12.50