![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2023\/10\/Kung-Pao-Spaghetti-with-Tofu-scaled.jpg\")
<\/a><\/figure>\n\n\n\nAdapted from The Foodie Diaries.<\/p>\n\n\n\n
Ingredients:<\/strong><\/p>\n\n\n\n
- \n
- 1\/2 lb. spaghetti<\/li>\n\n\n\n
- 1 block extra firm Tofu, pressed and cubed<\/li>\n\n\n\n
- 1 TBSP cornstarch<\/li>\n\n\n\n
- Salt to taste<\/li>\n\n\n\n
- 2 TBSP avocado oil<\/li>\n\n\n\n
- Onion, large chunks<\/li>\n\n\n\n
- Red pepper, large chunks<\/li>\n\n\n\n
- 6 garlic cloves, minced<\/li>\n\n\n\n
- 1 TBSP ginger paste<\/li>\n\n\n\n
- 1 TBSP sesame seeds<\/li>\n\n\n\n
- 1\/2 – 1 tsp. crushed red pepper or gochugaru, to taste<\/li>\n\n\n\n
- 1\/2 c. soy sauce<\/li>\n\n\n\n
- 1\/4 c. rice wine vinegar<\/li>\n\n\n\n
- 2 TBSP chili paste<\/li>\n\n\n\n
- 3 TBSP brown sugar<\/li>\n\n\n\n
- 1 TBSP cornstarch mixed with 5 TBSP water<\/li>\n\n\n\n
- 1\/4 c. crushed peanuts<\/li>\n\n\n\n
- 1 bunch of green onions, sliced<\/li>\n<\/ul>\n\n\n\n
Directions:<\/strong><\/p>\n\n\n\n
- \n
- Spaghetti:<\/strong> Cook spaghetti according to package and set aside.<\/li>\n\n\n\n
- Tofu:<\/strong> 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. <\/li>\n\n\n\n
- Veggies: <\/strong>Chop onion, red pepper, and garlic and set aside.<\/li>\n\n\n\n
- Sauce:<\/strong> Combine soy sauce through brown sugar in a small bowl and set aside.<\/li>\n\n\n\n
- Prepare Tofu:<\/strong> 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.<\/li>\n\n\n\n
- Prepare Kung Pao Spaghetti: <\/strong>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. <\/li>\n\n\n\n
- 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.<\/li>\n<\/ol>\n\n\n\n
Kung Pao Spaghetti with Tofu:<\/strong><\/p>\n\n\n\n
![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2013\/02\/5star.jpg\")
<\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"Adapted from The Foodie Diaries. Ingredients: Directions: Kung Pao Spaghetti with Tofu:<\/p>\n[Read More...]<\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,5,32,12,13,9],"tags":[],"_links":{"self":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/2584"}],"collection":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/comments?post=2584"}],"version-history":[{"count":5,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/2584\/revisions"}],"predecessor-version":[{"id":2602,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/2584\/revisions\/2602"}],"wp:attachment":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/media?parent=2584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/categories?post=2584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/tags?post=2584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}