Kung Pao Tofu

This recipe celebrates savory, sour, sweet, and spicy flavors in one dish, along with layers of aromas. It does take a little time to put together, but you will be rewarded with the taste of China from your own home kitchen. Traditionally, kung pao sauce is made with Chinese pickled er jing tiao peppers, which are sour and salty with a light fermented flavor. Because that ingredient can be hard to find, I use a small amount of doubanjiang (spicy fermented bean paste) as a replacement.