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1 Review of Kung Pao Tofu

by Chef Catherine Hofstad
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From: Karen Elizabeth

On Apr 7, 2009

I used chicken for this, but otherwise as directed. I was interested to see how the family would like 5 spice powder, but it gave a pleasant spice which everyone enjoyed. Quick and easy to prepare, a flavoursome 'stir-fry' which I would certainly make again. Served on chinese egg noodles for a light but satisfying supper, thanks, Catherine! Made for PAC Spring 2009

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