Vegetarian Kung Pao Noodles | Vegan Kung Pao Tofu Noodles

 Vegetarian Kung Pao Noodles 

Vegan Kung Pao Tofu Noodles

Vegetarian Kung Pao Noodles | Kung Pao Tofu Noodles

Makes 6 servings

For Sauce

• Low sodium soy sauce 4 tablspoons
• Hoisin sauce 3 tablespoons
• Rice vinegar 1 tablespoon
• Sichuan chili sauce/Sriracha sauce 1 tablespoon(adjust to taste)
• Sesame oil 1 tablespoon
• Crushed black pepper 1/4 teaspoon

For Tofu

• Extra firm organic tofu 14 oz(400 gms) drained, patted dry
• Salt 1 teaspoon
• Black pepper 1/4 teaspoon
• Oil 1 teaspoon
• Hot sauce/chili sauce 1 teaspoon

For Noodles

• Chow mein / medium noodles* 12 oz
  
• Oil 3 tablespoons( peanut oil)
• Oninon 1 medium,sliced
• Celery 1/2 cup , sliced
• Carrots 1/2 cup, julienned
• Red and yellow peppers 1/2 each, sliced(divided use)
• Zucchini 1, medium,diced
• Ginger & garlic 1 tablespoon each, minced
• Green beans 1 cups, trimmed
• Roasted peanuts 1/2 cup, divided use
• Sliced green onions 1/4 cup
• Dried red chillies* 4-5
• Water 3 cups (24 oz)
• Roasted peanuts 1/2 cup (divided use)
• Green onions 1/4 cup, sliced

Step by step video instructions can be found on Culinary Delights youtube channel:

Notes*

• 1/4 teaspoon red pepper flakes can be substituted for dried chillies. Chow mein noodles can be replace with hakka noodles found in Indian/Asian stores or with spaghetti noodles. Cooking time : Cut the cooking time for noodles per package directions in half and do immediate pressure release.

• For spaghetti: cook the noodles for 4 minutes, followed with 4 minutes of natural pressure release and release excess pressure.

• Cooking time : Cut the cooking time for noodles in half as mentioned on the package directions and do a quick pressure release when cooking in electric pressure cooker.

Electric pressure cooker method:

1.To make the sauce:combine soy and hoisin sauce, rice vinegar, sesame oil, chili sauce.

2.To tofu: add salt, pepper, oil, corn starch and chili sauce.Toss everything together to combine.Bake in oven or air fryer at 350º F for 10 minutes.Tofu can also be cooked in a pan till golden brown.

3.Start on sauté mode and add oil.Add onions, ginger-garlic and dried red chillies. Add celery and carrots.Cook for 3-4 minutes. Cancel sauté mode.

4. Add the noodles and add the green beans half of the peppers. Add the zucchini, prepared sauce and water. Add the prepared tofu and half of the peanuts.

5. Close the lid and cook on high pressure for 2 minutes. Immediately release pressure. Fluff the noodles and add the remaining peppers, peanuts and green onions.

6. Noodles are ready to serve! Stovetop method:

1.To make the sauce:combine soy and hoisin sauce, rice vinegar, sesame oil, chili sauce.

2.To tofu: add salt, pepper, oil, corn starch and chili sauce.Toss everything together to combine.Bake in oven or air fryer at 350º F for 10 minutes.Tofu can also be cooked in a pan till golden brown.

3. Boil the noodles as per package directions. Drain , drizzle little oil and set aside. Heat a wok on medium high and add oil.Add onions, ginger-garlic and dried red chillies. Add celery and carrots.

Add the green beans, peppers and zucchini. Cook for 3-4 minutes. Add the noodles, prepared sauce, tofu and half of the peanuts.

5.Stir fry on high heat till everything is well combined. Add the remaining peanuts and green onions. 6. Noodles are ready to serve!

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