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NYT's kung pao tofu recipe wins over home cooks

Original: "This could be my favorite NYT recipe ever. The Szechuan peppercorns are non negotiable- perfect addition of heat." This kung pao tofu recipe is a vegetarian take on the classic Chinese American restaurant staple. https://nyti.ms/47faAvd

The New York Times' kung pao tofu recipe is drawing enthusiastic reactions from home cooks, with readers calling it a favorite and singling out the Szechuan peppercorns as an essential ingredient for heat. The dish offers a vegetarian version of the classic Chinese American restaurant staple, swapping chicken for tofu.

Why now: The recipe is being widely shared and praised by cooks trying the vegetarian take at home.

The New York Timeskung pao tofuSzechuan peppercorns

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Evidence

• "This could be my favorite NYT recipe ever. The Szechuan peppercorns are non negotiable- perfect addition of heat." This kung pao tofu recipe is a vegetarian take on the classic Chinese American restaurant staple. https://nyti.ms/47faAvd · Facebook

API: https://socialmediatrends-api.osmike.com/v1/trends/3027076