Ingredients
- TOFU CHICKEN BITES:
- 1 packet firm tofu (drained, pressed for 30 mins, cut in half horizontally and then in half vertically, frozen, then defrosted and drained on paper towel)
- 2 tbsp cornflour
- TOFU CHICKEN FLAVOURING:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp vegan chicken-style stock powder
- 1 tbsp nutritional yeast
- 1 tbsp Lee Kum Kee Salt-Reduced Soy Sauce
- 1 tbsp water
- 2 tsp Yeo’s Sesame Oil
- NOODLE BOWLS:
- 1 packet fresh Singapore-style noodles
- 3 tsp cornflour
- Vegetable oil, for frying
- KUNG PAO INGREDIENTS:
- Marinated Tofu Chicken pieces, tossed in cornflour (see above)
- 4-5 large King Brown mushrooms, stem sliced into 1cm rings
- 10 dried chillies, halved and deseeded
- 3 cloves garlic, sliced
- 2cm peeled fresh ginger, sliced into matchsticks
- 3 spring onions, white parts only, sliced
- 1 tsp Sichuan peppercorns
- 1 red capsicum, sliced
- ½ cup toasted peanuts
- ½ tsp Yeo’s Sesame Oil
- 2-3 tbsp vegetable oil
- KUNG PAO SAUCE:
- 1 tbsp Lee Kum Kum Kee light soy sauce
- ½ tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Obento Rice Wine Vinegar
- ½ tsp sugar
- 2 tsp cornflour
- ¼ cup water
- TO SERVE:
- Toasted sesame seeds
- Spring onions, green parts, sliced diagonally
Method
- MAKE TOFU CHICKEN BITES:
- Tear prepared defrosted tofu into bite-sized chunks.
- Place in ziplock bag with all Chicken Flavouring ingredients. Mix well. Allow to marinate for at least 1 hour while making Noodle Bowls. Toss in cornflour just before frying.
- MAKE NOODLE BOWLS:
- Soak noodles in boiling water for 1-2 minutes. Drain, rinse well, spread out on towel for 20 mins to dry out.
- In bowl, mix noodles and cornflour.
- Heat oil for frying in a large, deep frypan.
- Place ⅓ of noodles in metal strainer(dip strainer in oil first so the noodles don’t stick), arrange noodles to make a bowl shape.
- Place strainer in hot oil. Ladle oil over noodles and deep fry until noodles turn crispy, and dark golden brown all over.
- Carefully turn out onto paper towel to drain.
- Repeat twice more to make 2 more bowls.
- MAKE KUNG PAO FILLING:
- Mix all Kung Pao Sauce ingredients together in a small bowl. Set aside.
- Heat oil in wok or large frypan on medium heat. Fry Tofu Chicken pieces till golden and crispy. Remove and keep warm.
- Add Mushroom Scallops to wok, allow to caramelise(don’t stir too much!) and soften a little. Remove and keep warm.
- Over medium heat, fry dried chillies, garlic, ginger, spring onions and Sichuan peppercorns. Stir approx 1 minute until fragrant. Do not allow to burn.
- Add capsicum slices, cooked mushroom scallops, and cooked Tofu Chicken bites. Increase heat. Stir until well combined.
- Stir Kung Pao Sauce, then add to fry pan. Stir quickly to combine.
- Add sesame oil and toasted peanuts, stir quickly to combine so that everything is coated in the sauce.
- Place a fried Noodle Bowl on a serving plate. Spoon Kung Pao Filling into noodle bowl. Sprinkle with toasted sesame seeds and green spring onion slices. Enjoy!
Product used in recipe
- Obento - Rice Wine Vinegar
- Lee Kum Kee - Premium Soy Sauce
- Lee Kum Kee - Salt Reduced Soy Sauce
- Yeo's - Pure Sesame Oil
- Lee Kum Kee - Light Soy Sauce
