Kung Pao Tofu and Vegetables with Crispy Rice Noodle Base
A vibrant Sichuan-inspired stir-fry featuring crispy pan-fried tofu, shiitake mushrooms, and colorful bell peppers in a bold spicy sauce. This dish combines tender vegetables, protein-rich chickpeas, and a medley of Asian flavors served over a bed of steamed basmati rice and crispy ramen noodles for added texture and satisfaction.
- Prep
- 10 min
- Cook
- 15 min
- Total Time
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- asian
Ingredients
- 14ozTofu, pressed and cubed
- 8ozShiitake Mushrooms, sliced
- 1largeGreen Bell Pepper, diced
- 1largeCarrot, julienned
- 1mediumWhite Onion, diced
- 8ozAsparagus, cut into 2-inch pieces
- 1cupChickpeas, drained and rinsed
- 0.75cupCorn, fresh or frozen
- 1mediumTomato, diced
- 2cupsSpinach, fresh
- 1.5cupsBasmati Rice, cooked
- 2ozRamen Noodles, cooked and crisped
- 3tbspSoy Sauce
- 2tbspHot Sauce
- 2tbspTeriyaki Sauce
- 1tspChinese Five Spice
- 0.5tspChili Powder
- 0.5tspCurry Powder
- 1largeEgg, beaten
- 8ozChicken Breast, thinly sliced
- 1smallPotato, diced small
- 1tbspBarbecue Sauce
- 2tbspTomato Sauce
- 0.25cupMozzarella, shredded
Step-by-Step
- 1
Cook basmati rice according to package directions and set aside. In a separate pot, boil ramen noodles for 3 minutes, drain, and spread on a baking sheet to crisp for 2 minutes under high heat until golden. Set aside.
8mmedium-high heat - 2
Press tofu between paper towels for 5 minutes to remove excess moisture. Cut into 0.75-inch cubes. Heat a large wok or skillet over medium-high heat and pan-fry tofu cubes until golden on all sides, about 4-5 minutes. Remove and set aside.
6mmedium-high heat - 3
In the same wok, quickly stir-fry diced potato pieces for 3 minutes until slightly softened. Add diced white onion and cook for 1 minute. Add sliced chicken breast and cook until no longer pink, about 3-4 minutes, stirring frequently.
5mmedium-high heat - 4
Add sliced shiitake mushrooms, julienned carrot, diced green bell pepper, and asparagus pieces. Stir-fry for 3 minutes until vegetables are tender-crisp. Add chickpeas and corn, stirring to combine.
4mmedium-high heat - 5
In a small bowl, whisk together soy sauce, hot sauce, teriyaki sauce, tomato sauce, barbecue sauce, Chinese five spice, chili powder, and curry powder. Pour sauce over vegetables and add the cooked tofu back to the wok. Toss everything together for 2 minutes.
3mmedium heat - 6
Add diced tomato and fresh spinach to the wok, stirring until spinach wilts, about 1 minute. Push everything to the side of the wok and create a well in the center. Pour beaten egg into the well and scramble for 30 seconds, then fold into the vegetable mixture.
2mmedium-high heat - 7
Create serving bowls by placing a bed of steamed basmati rice on the bottom, topping with a layer of crispy ramen noodles, then the kung pao tofu and vegetable stir-fry. Garnish with shredded mozzarella cheese on top.
2m