On Jul 27, 4:35 pm, pamjd > wrote:
> I am trying to recreate a kung pao tofu I had at a restaraunt and it
> is pretty close except that the tofu cubes are still not the same as
> the leathery/chewy ones in the restaraunt dish. Any advice would be
> appreciated

Spicy tofu dishes do not have to feature leathery/chewy tofu, but if
you like it that way, start with firm tofu and turn the heat up higher
to fry it harder. -aem