Earl's Kung Pao (Protein of Your Choice)
photo by Ridmintz
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 8 ounces tofu or 8 ounces chicken breasts, cubed into 1-inch cubes
-
Marinade
- 2 teaspoons soy sauce
- 2 teaspoons rice wine vinegar or 2 teaspoons vinegar
- 1 teaspoon sesame oil
- 1 1⁄2 teaspoons cornstarch
-
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar or 1 teaspoon vinegar
- 1 teaspoon sugar
-
Other
- 4 cups vegetables, chopped (broccoli, snow peas, carrots, peppers, etc)
- 375 g pasta (whole wheat or white) or 375 g noodles (dry)
- 2 -8 small dried red chili peppers
- 2 garlic cloves, minced
- 1 bunch green onion, chopped
- 1 tablespoon fresh ginger, grated
- 1 teaspoon szechuan peppercorn (optional)
- 4 tablespoons oil, for stir frying
- 1⁄2 cup salted peanuts or 1/2 cup cashews
- 3 drops sesame oil
directions
- Mix together the marinade, adding the cornstarch last, and whisking well until there are no lumps.
- Cut the tofu or chicken into 1-inch cubes. Combine with the marinade ingredients. Marinate ½ - 1 hour.
- While the tofu or chicken is marinating, prepare the sauce and vegetables. Set aside.
- Heat wok over medium-high to high heat. Add 2 tbsp oil. When oil is hot, add tofu or chicken and marinade. Stir-fry until chicken is cooked or tofu is browned. Remove from the wok and set aside. Stir fry vegetables until tender crisp, and set aside.
- Cook whole wheat pasta until al dente. Drain.
- Add 2 tbsp oil to wok. When hot, add the garlic and ginger and stir-fry until aromatic (about 30 seconds). Add the sauce, chili paste and hot pepper flakes. Bring to a boil. Add cooked tofu or chicken, vegetables, green onions and nuts. Stir until hot. Remove from heat and add few drops of sesame oil.
- Add sauce, vegetables, and chicken to pasta and toss. Garnish with extra nuts.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This type of dish is among my favourite things to eat. There are a few steps, but they're all easy. I used some brown rice spaghetti and a mix of cabbage and carrots for veg. I've never put cornstarch in a tofu marinade before, good idea. The tofu was really tasty and just a little crispy on the outside.
-
I chose to make this for my daughter and niece, using tofu instead of meat, but surprisingly it was my non-vegetarian niece who most enjoyed the dish, and who asked to take home the leftovers...go figure. I think that this is food that highlights the layered flavours, rather than the protein. I pressed the firm silken tofu first to squeeze out water, and then marinated it for longer than an hour, after which time the tofu had absorbed all the marinade. The cubes browned beautifully, with a crisp thin crust and soft interior. I used fewer chiles, not being sure of the heat tolerance of my guests, and only about half the cooked noodles (I just added them to the sauce until it looked like the right proportion to me). This is definitely a dinner that will be made often.
-
Another 5 star review! This was really, really good. I chicken, and my veg was broccoli, one cup of slaw mix, orange peppers and mushrooms. I added 1 tablespoon of chili paste as I like spicy. Easy to follow directions! What I really enjoyed was the leftovers-I had them for breakfast this morning ;-) Thank you for posting this yummy recipe!
see 6 more reviews
Tweaks
-
Outstanding recipe that will go directly into my best of 2011 file! Wow, this was amazingly good. I used 2 pans and did 1/2 the batch with chicken and the other half with tofu. Also, I couldn't find the chili peppers, so I subbed 2 t. sirracha sauce and 1 1/2 t. chili flakes. I chose to use rice sticks (like used in Pad Thai) instead of regular noodles. If you do that, you only need about 1/2 the amount of noodles. I also subbed one packet of Stevia for the sugar. Oh my goodness, this recipe got raves. I am so excited that I have leftovers so I can have this for my dinner tonight!!! Next time, I might simplify things and make it as one batch with chicken and I will just pick out the chicken (eating veg. these days). YUM!
-
I chose to make this for my daughter and niece, using tofu instead of meat, but surprisingly it was my non-vegetarian niece who most enjoyed the dish, and who asked to take home the leftovers...go figure. I think that this is food that highlights the layered flavours, rather than the protein. I pressed the firm silken tofu first to squeeze out water, and then marinated it for longer than an hour, after which time the tofu had absorbed all the marinade. The cubes browned beautifully, with a crisp thin crust and soft interior. I used fewer chiles, not being sure of the heat tolerance of my guests, and only about half the cooked noodles (I just added them to the sauce until it looked like the right proportion to me). This is definitely a dinner that will be made often.
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.