You can find kung pao chicken on pretty much every Chinese takeout menu. It’s a staple for anyone who orders late-night Chinese food, and it is one of those Americanized Chinese dishes that everyone I know grew up with—except me. Chef and Christopher were trading stories about their favorite takeout dishes and raving about the addictiveness of a super-spicy, garlicky, well-made kung pao dish. I was skeptical that it could really be that tasty, but then Chef came up with a brilliant idea to make me a vegan version with chickpeas. I was sold. It’s crunchy and earthy, and I love it over a bowl of hot fluffy rice.
This is a perfect catch-all for your summertime produce surplus. Use it as a template: make the tofu and the dressing, and add or subtract any type of sweet and crunchy vegetables you prefer.