Kung Pao Spaghetti with Tofu

Adapted from The Foodie Diaries.


  • 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


  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:

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