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Kung Pao Tofu

25 min. | 587 kcal | easy |
Express, Vegetarian, Spicy
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1. Cook the noodles Bring a pot of water to a boil. Cook the noodles for 1 minute. Drain and set aside
2. Setup Cut the tofu and the pepper into cubes. Chop the green onion, the garlic and the ginger. In a bowl, combine half of the soy sauce, half of the cornstarch and the tofu. Let the tofu marinate until it's time to cook it.
3. Make the sauce In a bowl, combine the rest of the soy sauce, the rest of the cornstarch, the garlic, the ginger, the maple syrup, 1 tbsp of vinegar and 60 ml of water.
4. Cook the tofu In a skillet over medium-high heat, add a generous drizzle of vegetable oil. Cook the tofu pieces for 4-5 minutes on each side. Remove and set aside.
5. Assemble In the same pan, cook the peppers 2-3 minutes. Lower the heat and add the sauce. Cook 1-2 minutes and return the tofu pieces. Add the peanuts and the dried chilis. It's possible to reserve a portion for children before adding the dried chilis.
6. Plate your dish Serve the kung pao tofu with the chow mein noodles. Garnish with the green onions. Bon appetit!
300 g Tofu
45 ml Peanuts
2 unit Green Onion(s)
1 unit Red Bell Pepper(s)
195 g Ramen Noodles
2 unit Garlic Clove(s)
1 unit Ginger
60 ml Cornstarch
20 ml Maple Syrup
60 ml Soy Sauce
4 unit Dried peppers
What you need Pan, pot, bowls.
587 kcal
% daily value
% daily value
carbohydrate 70g
fat 24g
cholesterol 0mg
fiber 6g
protein 24g
saturated 4g
sodium 2853mg
sugar 16g
trans 1g