Earl's Kung Pao (Protein of Your Choice)

Recipe by Katzen
READY IN: 40mins


  • 8
    ounces tofu or 8 ounces chicken breasts, cubed into 1-inch cubes
  • Marinade
  • 2
    teaspoons soy sauce
  • 2
    teaspoons rice wine vinegar or 2 teaspoons vinegar
  • 1
    teaspoon sesame oil
  • 1 12
    teaspoons cornstarch
  • Sauce
  • 2
    tablespoons soy sauce
  • 1
    tablespoon rice wine vinegar or 1 teaspoon vinegar
  • 1
    teaspoon sugar
  • Other
  • 4
    cups vegetables, chopped (broccoli, snow peas, carrots, peppers, etc)
  • 375
    g pasta (whole wheat or white) or 375 g noodles (dry)
  • 2 -8
    small dried red chili peppers
  • 2
    garlic cloves, minced
  • 1
    bunch green onion, chopped
  • 1
    tablespoon fresh ginger, grated
  • 1
    teaspoon szechuan peppercorn (optional)
  • 4
    tablespoons oil, for stir frying
  • 12
    cup salted peanuts or 1/2 cup cashews
  • 3
    drops sesame oil


  • Mix together the marinade, adding the cornstarch last, and whisking well until there are no lumps.
  • Cut the tofu or chicken into 1-inch cubes. Combine with the marinade ingredients. Marinate ½ - 1 hour.
  • While the tofu or chicken is marinating, prepare the sauce and vegetables. Set aside.
  • Heat wok over medium-high to high heat. Add 2 tbsp oil. When oil is hot, add tofu or chicken and marinade. Stir-fry until chicken is cooked or tofu is browned. Remove from the wok and set aside. Stir fry vegetables until tender crisp, and set aside.
  • Cook whole wheat pasta until al dente. Drain.
  • Add 2 tbsp oil to wok. When hot, add the garlic and ginger and stir-fry until aromatic (about 30 seconds). Add the sauce, chili paste and hot pepper flakes. Bring to a boil. Add cooked tofu or chicken, vegetables, green onions and nuts. Stir until hot. Remove from heat and add few drops of sesame oil.
  • Add sauce, vegetables, and chicken to pasta and toss. Garnish with extra nuts.
  • Enjoy!