I’ve made the King Pao Broccoli and Tofu recipe twice now from The Blooming Platter Cookbook by Betsy DiJulio. It is truly delicious and as an added bonus, reheats great the next day for lunch. It is a mix of broccoli, water chestnuts, green onions, tofu, and spices in a tasty sauce. For the peppers, I used the Tien Tsin Chili Peppers from Penzeys. The recipe isn’t very hard to prepare and it goes a lot faster when I have Rob prepping the green onions and broccoli while I tend to the tofu and sauce. I’m going to be making this recipe more often.