Kung pao tofu, with vegetables and rice noodles

kung poa

This isn’t a traditional dish, but it’s delicious and the sauce is very reminiscent of the kung pao I’ve had in restaurants. Thanks to the Spiteful Chef for the basic recipe!

½ block of tofu (frozen and then thawed, or pressed)
1 small onion
1 cup broccoli
2 carrots
½ red bell pepper
1 cup frozen peas
4-5 mushrooms
1 T ginger, minced
1 T garlic, minced
10 dried chilies
sesame oil
1/2 c. cashews
2 scallions
1 handful of rice noodles

2 T light tamari
3 T dark soy sauce
3 T black vinegar
1.5 T cornstarch
5 T water
1 T turbinado sugar
1 T sesame oil

Dice all of your vegetables and tofu to roughly the same size (1/2 inch). Combine all sauce ingredients, stir, and set aside. Season tofu with salt and pepper. Heat 1 T oil in a large pan, and add ginger and garlic and sauté about 2 minutes. Add the tofu and saute until it begins to brown.

Boil water and cook rice noodles according to the package. If they finish cooking before you are ready to add them to the other ingredients, drain some of the boiling water and add cold water to stop the noodles from becoming mushy. Do not drain completely or they will stick together.

Add carrots, onions and chilies and sauté for 2-3 minutes. Add the other vegetables for another minute or two. Add the sauce and stir. (Have water nearby in case the sauce thickens too quickly–you don’t want it to dry up and burn—though I didn’t need any extra water.) Drain the noodles, leaving a tiny bit of water and then add the noodles to the large pan with the vegetables, etc.

Serve with chopped scallions and cashews.
Serves 4-5 large servings

1 thought on “Kung pao tofu, with vegetables and rice noodles

  1. Pingback: Kung pao tofu « Beans, Figs and Katz

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