![Kung Pao Tofu Kung Pao Tofu](https://m5.paperblog.com/i/181/1813917/kung-pao-tofu-L-0ikfhe.jpeg)
![Kung Pao Tofu Kung Pao Tofu](https://m5.paperblog.com/i/181/1813917/kung-pao-tofu-L-V7yS4n.jpeg)
Meanwhile, just yesterday I was at a small farmer's market on my way home from the Berkshires. They don't have a lot to offer, but it somehow calls my name when I drive by. I picked up a large handful of mushrooms, organic garlic, an onion, avocado and lime for my fan favorite guacamole, a delicata squash and some other too-good-to-leave-behind items.
As I finished the zucchini, I remembered the tofu and the farmer's market finds. I recently heard about an Asian recipe that piqued my interest, and had forgotten about the new bottle of tamari in my pantry. The next thing I knew, I was prepping a new dish.
![Kung Pao Tofu Kung Pao Tofu](https://m5.paperblog.com/i/181/1813917/kung-pao-tofu-L-VK_Iug.jpeg)
It was good, but if you want it to be better than this totally baked version, not to mention a little crispy, here's what I'd do differently. Sautee the onions and garlic first in a little of sesame oil in a large pan or wok. Add the remaining ingredients and cook until the agave is sizzling and sticky. The zucchini was good too, but I wouldn't recommend eating them together!