Kung Pao Spaghetti with Crispy Tofu

August 14, 2020
0 Ratings
Photo by Elina
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 4
What You'll Need
  • 1 pound Extra firm tofu
  • 4 tablespoons Potato starch (or corn starch)
  • 4 tablespoons Canola oil
  • 3 Scallions
  • 3 Garlic cloves
  • 1 teaspoon Red pepper flakes
  • 400 grams Spaghetti
  • 4 tablespoons Soy sauce
  • 4 tablespoons Rice vinegar
  • 2 tablespoons Brown sugar
  • 50 grams Roasted unsalted peanuts
  1. Slice the scallions diagonally and finely mince the garlic. Mix together the soy sauce, vinegar, and sugar in a bowl and set aside
  2. Cut the tofu into cubes and evenly coat each with potato starch. Heat the oil in a frying pan and fry the tofu cubes on each side until they are crispy and golden brown. Transfer to a plate and set aside
  3. Boil the spaghetti according to package instructions. Meanwhile, add the scallions, garlic, peanuts, and red pepper flakes to the frying pan (if all the oil was absorbed while frying the tofu, add another tablespoon) and sauté on medium heat until the scallions are wilted
  4. When the spaghetti has finished boiling, drain and add it to the frying pan along with the sauce mixture and fried tofu. Increase the heat slightly and let it cook until the sauce thickens, tossing to evenly distribute everything

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