Kung Pao Tofu with Noodles

5 from 1 vote

Kung Pao Tofu with Noodles is a flavorful, sweet and spicy dish the whole family loves! You can easily control the spice level, making it as mild or spicy as you like. While there are a few steps involved, it's quick enough for a weeknight meal. Ready in under 45 minutes!

Prep Time15

Cook Time25

Total Time40

Course: Main Dish

Cuisine: American, Asian Inspired

Diet: Vegan

Servings: servings

Calories: 513kcal

Author: Jenn Sebestyen

Equipment

Ingredients

For the baked tofu

1 package (16 oz) super firm tofu drained, patted dry, and cubed
1 tablespoon olive oil
2 tablespoons soy sauce or tamari
2 tablespoons cornstarch

For the noodles

12 ounces long noodles cooked according to package directions

For the Kung Pao Sauce

½ cup soy sauce or tamari or coconut aminos
¼ cup hoisin sauce
¼ cup rice vinegar
2 tablespoons coconut sugar or pure maple syrup
2 tablespoons cornstarch
2 tablespoons water

For the Stir Fry

2 tablespoon olive oil
½ red onion chopped
3 bell peppers, any color seeded and chopped
3 cloves garlic minced
1 inch fresh ginger peeled and minced
2-3 teaspoons red pepper flakes use more or less depending on your heat tolerance
3 green onions sliced
¼ cup roasted peanuts

Instructions

For the Baked Tofu

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
Toss the cubed tofu in a large bowl with 1 tablespoon oil and 2 tablespoons soy sauce. Sprinkle 2 tablespoons of cornstarch over the top of the tofu and toss until no visible white powder remains.
Arrange the tofu on the prepared baking sheet in one even layer. Bake for 20 to 25 minutes until golden and crispy. You can flip the tofu cubes over after 15 minutes if you want to get a darker color on both sides, but this isn't really necessary.

For the Noodles

While the tofu is baking, cook the noodles according to package directions.

For the Kung Pao Sauce

Whisk the soy sauce, hoisin sauce, rice vinegar, and coconut sugar together in a small bowl. Set aside.
In a separate small bowl, whisk together the cornstarch and water. This is the cornstarch slurry. Set aside.

For the Stir Fry

Heat the oil in a large nonstick skillet or work over medium-high heat. Add the onion and sauté until soft and translucent, about 3 to 4 minutes.
Add the bell peppers, garlic, ginger, and red pepper flakes. Sauté for 2 to 3 minutes until fragrant and the peppers are starting to soften.
Add the kung pao sauce and simmer for 1 to 2 minutes.
Whisk the cornstarch slurry again to ensure there are no clumps and add it to the skillet. Bring the mixture to a bubble and cook until the sauce thickens. This happens quickly in just about 1 minute.
Turn off the heat. Add the baked tofu and cooked noodles and mix everything together until well combined.
Garnish with green onions and roasted peanuts. Serve immediately.

Notes

To save time, use super firm tofu so you don't have to press it. If you have regular firm tofu, press it for 20 minutes to remove as much moisture as possible. Do not use soft or silken tofu.

Prep the baked tofu first so you can make the rest of the dish while it bakes.

Use fresh garlic and ginger - it really makes a difference in this dish.

Use more or less red pepper flakes depending on your heat tolerance.

If you don't have hoisin sauce, just leave it out. Taste and add more soy sauce if needed before serving.

For a gluten-free option, use gluten-free tamari or liquid aminos instead of soy sauce, leave out the hoisin sauce (unless you can find a gluten-free variety), and use gluten-free noodles or rice.

For a nut-free option, leave out the peanuts.

For an oil-free option, skip the oil for the tofu and sauté the vegetables with water or broth instead.

Nutrition