Informations supplémentaires
25 min.
|
587 kcal
|
easy
|
|
Printable version
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!
300gTofu
45mlPeanuts
2unitGreen Onion(s)
1unitRed Bell Pepper(s)
195gRamen Noodles
2unitGarlic Clove(s)
1unitGinger
60mlCornstarch
20mlMaple Syrup
60mlSoy Sauce
4unitDried peppers
What you need
Pan, pot, bowls.
587 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
24g
37%
cholesterol
0mg
fiber
6g
24%
protein
24g
saturated
4g
20%
sodium
2853mg
119%
sugar
16g
trans
1g