I’m all about simple vegan noodles with spice and flavor, but not too much “spice,” as in spicy. These Kung Pao Noodles are delicious and the sauce can be easily adjusted to be more spicy as desired.
- 16 oz spaghetti, fettuccine or linguine noodles
- 1 block extra-firm tofu
- Vegetable oil
- 1 small onion, thinly sliced
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- Pinch of ginger
- 1/2 cup soy sauce
- 1/3 cup rice wine vinegar
- 1/4 cup water
- 2 tablespoons brown sugar
- 1 teaspoon chili paste
- 1 tablespoon corn starch
- 1 tablespoon sesame oil
- Green onions, for garnish
- In a small bowl, whisk together Kung Pao sauce ingredients and set aside.
2. Bring a large pot of salted water to a boil. Cook noodles according to package instructions. Drain and set aside.
3. Squeeze out water from tofu using paper towels. Once relatively dry, chop block into 1/2 inch pieces.
4. Add vegetable oil to a skillet and cook tofu until golden brown. When 80% cooked, add soy sauce and brown sugar and finish frying.
5. In a large skillet, heat vegetable oil over medium-high heat. Add onions and saut “until softened, 4 minutes. Add bell pepper, garlic and ginger and saut” until tender.
6. Combine noodles, tofu, vegetables and sauce. Toss to combine and cook over low heat for 2 minutes.
7. Garnish with green onion and serve.
Source: Adapted from a recipe by Platings + Pairings.