Vegan Kung Pao Tofu with Wholewheat Noodles

Vegan Kung Pao Tofu with Wholewheat Noodles
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No need to order Chinese takeout with this vegan Kung Pao tofu with wholewheat noodles. All the flavour without the greasiness of typical takeout recipes.

Who else loves Chinese food? It is in my top three cuisines for sure. I used to be the Chinese takeout queen; we had a date every Friday evening without fail until I had kids and my priorities had to change, haha! Besides that, adopting a vegan diet has also made it slightly tricky to order in from restaurants.

Most Chinese recipes use egg, oyster sauce, or other ingredients that contain non-vegan products. You never know for sure if your food is cooked in a dedicated vegan area (doubtful) or if it is cooked in the same pan that is used to prepare things like eggs, chicken or beef. I like to err on the side of caution and cook my food myself unless I’m incredibly desperate.


Sometimes it can be challenging to find sauces that give the umami flavour in authentic recipes, but thankfully some brands make sauces that cater to vegans. The original Kung Pao recipe requires oyster sauce, but as it is non-vegan, I’ve used vegetarian stir-fry sauce. I still haven’t found this in any store, so I need to order it online.

As with most Chinese recipes, this one is incredibly simple. You only need ten ingredients to make this, and it is ready to eat within 30 minutes.

 

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Vegan Kung Pao Tofu with Wholewheat Noodles


  • Author: somiigbene
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2
  • Category: Lunch/Dinner
  • Cuisine: Chinese

Description

No need to order Chinese takeout with this vegan Kung Pao tofu with wholewheat noodles. All the flavour without the greasiness of typical takeout recipes.


Ingredients

  • 280g pack firm tofu, diced into bitesize pieces
  • 2 spring onions (scallions), finely sliced
  • 1 celery stick, diced
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 1 tablespoon vegetarian stir-fry sauce
  • 1 tablespoon groundnut or vegetable oil
  • 100g broccoli florets
  • 25g roasted cashew nuts
  • 2 garlic cloves, finely minced
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon chilli flakes
  • 150g wholewheat noodles

For the sauce


Instructions

  1. Coat the tofu in the vegetarian stir-fry sauce and leave to marinate for around 15 minutes in the fridge. In a medium bowl, combine the hoisin, black bean and chilli garlic sauce then set aside.
  2. Start cooking the noodles according to the pack instructions.
  3. Heat the oil in a large frying pan or wok then add the garlic. Cook for 1 minute to soften, taking care not to burn it. Add the tofu and lightly fry for 5 minutes over medium heat. Once the tofu starts to brown, add the vegetables and cook for around 5 minutes or until the vegetables are slightly tender. Add the sauce mix and cook for a further two minutes.
  4. Serve over noodles, top with the roasted cashew nuts. Sprinkle with chilli flakes and sesame seeds if desired.

Notes

You can choose to serve over rice if you prefer.

Keywords: Kung Pao, Tofu, Noodles, Vegan

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