Kung Pao Spaghetti with Tofu

Adapted from The Foodie Diaries.

Ingredients:

• 1/2 lb. spaghetti
• 1 block extra firm Tofu, pressed and cubed
• 1 TBSP cornstarch
• Salt to taste
• 2 TBSP avocado oil
• Onion, large chunks
• Red pepper, large chunks
• 6 garlic cloves, minced
• 1 TBSP ginger paste
• 1 TBSP sesame seeds
• 1/2 – 1 tsp. crushed red pepper or gochugaru, to taste
• 1/2 c. soy sauce
• 1/4 c. rice wine vinegar
• 2 TBSP chili paste
• 3 TBSP brown sugar
• 1 TBSP cornstarch mixed with 5 TBSP water
• 1/4 c. crushed peanuts
• 1 bunch of green onions, sliced

Directions:

1. Spaghetti: Cook spaghetti according to package and set aside.
2. Tofu: Press tofu for at least 30 minutes; then cube the tofu and place in a bowl and toss with 1 TBSP cornstarch and salt to taste.
3. Veggies: Chop onion, red pepper, and garlic and set aside.
4. Sauce: Combine soy sauce through brown sugar in a small bowl and set aside.
5. Prepare Tofu: In a skillet, heat the oil over medium heat; then add the tofu and let the tofu crisp for a few minutes, undisturbed; then flip the tofu so it gets all nice and crispy and golden. Once crisp and golden, remove tofu to a paper towel lined cutting board and set aside.
6. Prepare Kung Pao Spaghetti: In the same skillet used for the tofu, add additional oil, if needed, over medium low heat; then add the onion and red peppers and saute for 2 minutes. Add the garlic, ginger paste, sesame seeds, and crushed red pepper and saute for 1 minute until the garlic is fragrant; then add the sauce and cornstarch mixed with water and let it simmer to thicken.
7. Remove from heat and add the spaghetti and toss to coat; then add the tofu and toss. Serve topped with crushed peanuts and green onions.

Kung Pao Spaghetti with Tofu: