Kung Pao Noodles

💛 INGREDIENTS 💛

• 100 grams noodles, boiled

• 200 grams tofu

• Oil to pan-fry tofu

• 1 green capsicum, cut into cubes

• 1/2 red capsicum, cut into cubes

• 1/2 yellow capsicum, cut into cubes

• 8-10 leaves of baby pak choi

• 1/2 cup roasted peanuts, halved/curshed

• 2-3 dry red chilies

• 3 tablespoons sesame oil

• 1 teaspoon ginger paste

• 2 tablespoons cornflour

• Salt to taste

• 1/2 teaspoon black pepper powder

• Chopped coriander to garnish

Sauces:

• 2 tablespoons dark soy sauce

• 1 tablespoon chili sauce

• 1 tablespoon ketchup

• 2 tablespoons maple syrup/honey

• 1 teaspoon tomato paste

• 1/4 teaspoon white vinegar (optional)

💚 INSTRUCTIONS 💚

• Press tofu with a heavy object for 10 minutes. Then cut into small cubes and transfer to a large bowl. Add little cornstarch, half of pepper powder, and salt, and toss the tofu until it's coated well.

• Heat oil in a pan on medium heat. Add the tofu to it and cook for 6-7 minutes, flipping in between until tofu is golden brown from all the sides.

• Then drain on a paper towel. Remove the remaining oil to a small bowl.

• To the same pan now, heat sesame oil and add the dried red chilies and ginger. Saute for 1 minute.

• Then add all the veggies and peanuts, and saute for 2 to 3 minutes.

• Add all the sauces and mix.

• Add in the pan-fried tofu and mix until all the tofu is well coated with the sauce.

• In a bowl, mix cornflour and around 1/2 cup of water. And pour into it.

• The sauces will thicken immediately.

• Now add the boiled noodles. Mix until well combined.

• Garnish it with coriander, chopped peanuts, and serve.