This works for dogs and small children too.
But I digress, I really am fortunate that Jon is such an openminded eater. I love tofu, and like to make it a regular part of my diet. Jon is more than willing to comply. Of course, I'm wise enough to space out tofu meals - like thanks- so that he never gets overwhelmed. Last night I made kung pao tofu. Well, almost kung pao tofu.
See I found this great website - Chooseveg.com which has a ton of great tofu recipes. Not only do the recipes look great, but they are accompanied with a video of a chef making it! So for anyone afraid to attempt duplication - fear not! I thought kung pao tofu would be a great one to use because kung pao anything is nice and spicy and full of flavor. I looked at the ingredients and added what I didn't have to my shopping list. And this is where I ran into two problems.
1) I thought I had hoisin sauce. I mean who doesn't have hoisin sauce? It's just one of those condiments I assumed was in my cabinet. I assumed wrong. When I went to make it last night I discovered its the one condiment I don't keep on hand. Think fast, what can you substitute? Well nothing really has that great garlicy flavor of hoisin, but oyster sauce has a similar consistency.....so oyster sauce it was (and some garlic to compensate). This left the dish a little salty (which I love) so if you make the same mistake I did and don't like salty, add a little more sugar.
2) Spicy bean paste? Couldn't find it anywhere. Okay, to be fair, I didn't go to the Asian market which would surely have had it, because its a good 15 minute drive away and I didn't feel like making the trek. And when I drove past it last Sunday I forgot I needed the spicy bean paste. So I left it out. I don't think flavor wise it would change much, but it definitely would add hotness so I doubled the chili and garlic sauce instead. The kung pao was still more sweet than spicy though, so my substitutions definitely made this less kung pao-y and more stir fry-y. But at least it was super duper tasty!!!!