Kung Pao Tofu Noodles

Name: Kung Pao Tofu Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Chinese
Ingredients: 2 teaspoons all-purpose cornstarch; 8 oz (250 g) dried egg noodles or 12 oz (350 g) fresh egg noodles; 2 teaspoons dark sesame oil; One 16-oz (550-g) block firm tofu, drained, patted dry and cut into cubes; 2 teaspoons water; 2 tablespoons oil, divided; 4 tablespoons Chinese black vinegar; 1 large red bell pepper, diced; ½ teaspoon crushed red pepper; 1 clove garlic, minced; 1 cup (150 g) roasted peanuts, plus more for garnish; 2 finely chopped green onions (scallions), white and green parts, plus more for garnish; 4 tablespoons tablespoon vegetable stock; 3 tablespoons Chinese rice wine or sherry; 2 teaspoons sugar; 2 tablespoons hoisin sauce, homemade or store-bought; 1 tablespoon oyster sauce; 1 tablespoons soy sauce

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Medium
Ready in
20 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

My sister Laura gave me the idea for turning everybody’s favorite Chinese dish, Kung Pao, into a noodle recipe. I was throwing a dinner party and I still needed a noodle dish, but my kids were begging for Kung Pao Chicken—and our vegetarian friends were coming by! Laura said, “Why don’t you just make everyone happy and whip up some Kung Pao Noodles with Tofu?” The rest is noodle history. My vegetarian friends were thrilled because they had missed enjoying all the fla

Ingredients

Asia
China
Noodles

Ingredients

Method