Vegan Kung Pao Tofu with Wholewheat Noodles

  • Author: somiigbene
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2 1x


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.



  • 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


  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.


You can choose to serve over rice if you prefer.

  • Category: Lunch/Dinner
  • Cuisine: Chinese

Keywords: Kung Pao, Tofu, Noodles, Vegan

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