Kung Pao Noodles
💛 INGREDIENTS 💛
100 grams noodles, boiled
200 grams tofu
Oil to pan-fry tofu
1 green capsicum, cut into cubes
1/2 red capsicum, cut into cubes
1/2 yellow capsicum, cut into cubes
8-10 leaves of baby pak choi
1/2 cup roasted peanuts, halved/curshed
2-3 dry red chilies
3 tablespoons sesame oil
1 teaspoon ginger paste
2 tablespoons cornflour
Salt to taste
1/2 teaspoon black pepper powder
Chopped coriander to garnish
2 tablespoons dark soy sauce
1 tablespoon chili sauce
1 tablespoon ketchup
2 tablespoons maple syrup/honey
1 teaspoon tomato paste
1/4 teaspoon white vinegar (optional)
💚 INSTRUCTIONS 💚
Press tofu with a heavy object for 10 minutes. Then cut into small cubes and transfer to a large bowl. Add little cornstarch, half of pepper powder, and salt, and toss the tofu until it's coated well.
Heat oil in a pan on medium heat. Add the tofu to it and cook for 6-7 minutes, flipping in between until tofu is golden brown from all the sides.
Then drain on a paper towel. Remove the remaining oil to a small bowl.
To the same pan now, heat sesame oil and add the dried red chilies and ginger. Saute for 1 minute.
Then add all the veggies and peanuts, and saute for 2 to 3 minutes.
Add all the sauces and mix.
Add in the pan-fried tofu and mix until all the tofu is well coated with the sauce.
In a bowl, mix cornflour and around 1/2 cup of water. And pour into it.
The sauces will thicken immediately.
Now add the boiled noodles. Mix until well combined.
Garnish it with coriander, chopped peanuts, and serve.