Kung Pao with Tofu

The picture is of the Kung Pao with chicken form the December 13th entry. Last night I tried it with tofu, making it vegetarian. I have to say it came out delicious. The sauce has a kick to it and has a deep flavor, and it seeps into the tofu.
Before using tofu in a stir fry, I like to press out some of the water. This makes the firm tofu, firmer for cooking and improves the texture. It's less likely to fall apart, as well. To do this: drain the tofu well, slice it in halve lenth wise, wrap it in a few layers of good paper towel and place it in a collander, under a large bowl. Press down with your hands and then place a heavy object on top.
This can be done several hours ahead or overnight and placed in the refrigerator. In my case, I was not thinking ahead and the tofu had about half an hour to drain. Not optimal, but it was ok.
By using tofu there is a 200 calorie savings if consuming 3 ounce portions of each. The tofu is lower in sodium and fat as well as being higher in calcium. The same amount of tofu does not bring as much protein, 26 grams for the chicken and 7 grams for the tofu. The rice and the veggies in the dish would bring the total protein up to about 15-18 grams. To put this into perspective a 150# person needs about 54-68 grams of protein for a whole day. So for a whole meal the protein content would be just fine.
The older girl has woken, up started talking and she keeps going and going.