Kung Pao Tofu Udon

Serving Size 4

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by: Le Creme de la Crumb  

  • 1 package Nasoya Kung Pao Glazed Tofu  
  • 12 ounces udon noodles  
  • ½ cup soy sauce 
  • 1 tablespoon sesame oil 
  • 4 tablespoons rice vinegar 
  • 2 tablespoons sugar 
  • 1-2 tablespoons chili paste 
  • ⅓ cup cold water 
  • 1 tablespoon corn starch 
  • ¼ cup peanuts 
  • 2 green onion, thinly sliced 

Preparation

  1. Cook noodles according to package's instructions. Drain and set aside.
  2. Sauté the glazed tofu cubes in 2 tbsp of oil on medium heat until they get golden brown and somewhat crispy. Be careful while tossing and turning so it does not crumble. Remove from pan.
  3. n a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar, and chili paste and bring to a boil.
  4. In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat.
  5. Stir noodles, tofu, peanuts, and green onions into the sauce. Garnish with crushed peanuts and shaved green onions.

Share this Recipe