Kung Pao Tofu With Sweet Potato Starch Noodles Recipe

About this recipe

Kung Pao Tofu with Sweet Potato Starch Noodles is a perfect blend of bold Chinese flavors and a high-protein vegetarian twist, designed to delight your taste buds. Crispy tofu meets a medley of colorful vegetables, including bell peppers, mooli radish, and broccoli, all swirled with silky sweet potato starch noodles. The dish is infused with an aromatic sauce featuring soy sauce, rice vinegar, Chinese Five Spice, and chili paste, delivering a punch of umami and spice. With 96g of protein, 399g of carbohydrates, and 76g of healthy fats, this dinner is a powerhouse meal for gym-goers looking to maintain muscle mass and energy levels. The preparation process is straightforward yet gratifying, involving stir-frying fresh ingredients in a hot wok and crafting a beautifully balanced sauce. Ideal for a comforting weeknight dinner or meal prep, this dish is sure to become a favorite for its vibrant flavors and nutritional benefits.

Ingredients

• - Mori-Nu Silken Firm Tofu
• - Kikkoman Soy Sauce
• 150G Yuansen Da La Pi Potato Vermicelli Noodles, 150G
• 1 Ltr Ktc Sunflower Oil
• 1 piece Yellow Bell Pepper
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 750 g Broccoli 750g
• 50G Black Garlic Cloves, 50G
• 65G Natoora Root Ginger
• Bunch Spring Onion (Bunch)
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Mama Sita'S Annatto Powder
• - Ktc Minced Garlic Paste
• 1 Kg White Granulated Sugar
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Drain the tofu, pat it dry, and cut it into bite-sized cubes.
2. 2. Toss the tofu in cornstarch to coat evenly, ensuring all sides are covered.
3. 3. Heat the neutral oil in a wok or large skillet over medium-high heat and fry the tofu until golden and crispy, then set aside.
4. 4. Slice the bell pepper, carrots, mooli radish, and broccoli into thin, bite-sized pieces.
5. 5. Boil the sweet potato starch noodles according to package instructions, then drain and set aside.
6. 6. Mince the garlic and ginger finely and chop the spring onions into small pieces.
7. 7. In the same wok, heat a little oil and sauté the garlic, ginger, and spring onions until fragrant.
8. 8. Add the sliced vegetables to the wok and stir-fry for 5-7 minutes until they are slightly tender but still crisp.
9. 9. Mix the soy sauce, rice vinegar, Chinese Five Spice, chili paste, sugar, salt, and pepper in a small bowl to create the sauce.
10. 10. Pour the sauce into the wok with the vegetables and stir well to coat everything evenly.
11. 11. Add the cooked noodles and crispy tofu to the wok and toss gently to combine with the sauce and vegetables.
12. 12. Cook for an additional 2-3 minutes, stirring continuously to ensure the noodles are heated through and flavors meld.
13. 13. Adjust seasoning as needed, ensuring the dish is balanced in spice and flavor.
14. 14. Serve hot, garnished with additional spring onions or a sprinkle of chili flakes if desired.

How to make Kung Pao Tofu With Sweet Potato Starch Noodles

1. Crisp the tofu. Drain the tofu, pat it dry and cut it into bite-sized cubes, then toss in cornstarch to coat all sides. Fry in neutral oil in a wok over medium-high heat until golden and crispy, then set aside.
2. Prep noodles and vegetables. Slice the bell pepper, carrots, mooli radish and broccoli into thin, bite-sized pieces. Boil the sweet potato starch noodles according to package instructions and drain, then mince the garlic and ginger and chop the spring onions.
3. Stir-fry the vegetables. In the same wok, heat a little oil and sauté the garlic, ginger and spring onions until fragrant. Add the sliced vegetables and stir-fry for 5-7 minutes until slightly tender but still crisp.
4. Sauce and toss. Mix the soy sauce, rice vinegar, Chinese five spice, chilli paste, sugar, salt and pepper, pour it over the vegetables and stir to coat. Add the noodles and crispy tofu and toss for 2-3 minutes until heated through.
5. Season and serve. Adjust the seasoning so the spice and flavour are balanced. Serve hot, garnished with extra spring onions or a sprinkle of chilli flakes if desired.

Frequently asked questions

How long does Kung Pao Tofu with Sweet Potato Starch Noodles take?

About 40 minutes in total: 15 minutes of prep and 25 minutes of cooking the tofu, noodles and vegetables. Fry the tofu first, then cook the noodles and vegetables.

Is Kung Pao Tofu with Sweet Potato Starch Noodles vegetarian?

Yes, it is vegetarian. Crispy tofu, broccoli, pepper and mooli are tossed with glassy noodles in a sweet, sour and spicy sauce.

How do I stop the glass noodles going gluey?

Cook them only as long as the pack says, rinse in cold water and drain well. Toss them into the wok at the end just to heat through.

How can I make the kung pao sauce spicier?

Add more chilli paste or a few dried red chillies fried in the oil first. Balance the extra heat with a pinch more sugar.

Can I use firm tofu instead of silken firm tofu?

Yes, regular firm tofu crisps well and holds its shape better in the wok. Press it dry before coating it in cornflour, as silken firm tofu is softer and more delicate.