Kung Pao-Style Tofu and Veggies with Ramen

Ingredients

                      

• 3 tablespoons vegetable oil·                       
• 1 pound extra firm tofu
• soy sauce
• cornstarch

• 1 red bell pepper, cored and sliced thinly
• 1 cup frozen peas, defrosted
• a couple crowns of broccoli, cut into small florets·                        
• ½ cup roasted unsalted peanuts, chopped or crushed                      
• 3 garlic cloves, minced                      
• 1 tablespoons grated fresh ginger                      
• 1/8 teaspoon red pepper flakes (more if you like the dish hotter - this amount gives a slight warming to the lips - the original recipe calls for 1 tsp which is really hot)                       
• 2½ cups low-sodium vegetable broth                      
• 3 (3 oz.) packages ramen noodles, seasoning packets discarded                      
• 2 tablespoons hoisin sauce                      
• 1 tablespoon rice vinegar                      
• 2 teaspoons toasted sesame oil                      
• 4 scallions, thinly sliced        

Directions

1.  Drain tofu block then cut it horizontally into two slabs and press between paper towels (put a weight on top) for several minutes to remove some of the water.

2.  Cut the two slabs into cubes and place them in a shallow container.  Sprinkle some soy sauce over them and turn them to absorb all of the soy sauce.  Transfer the cubes to another shallow container containing cornstarch and turn the tofu until all sides are coated with cornstarch then place the tofu pieces on a wire rack

3.  Heat a 12" non-stick frying pan with a shallow amount of vegetable oil in it until the oil is shimmering.  Place the tofu cubes in the oil (should start frying immediately) and pan fry until bottom of tofu cubes are brown.  Adjust heat as needed.  Turn cubes and continue frying until all sides are golden.  When complete, transfer the cubes to a paper lined plate to drain and keep warm in a warm oven.

4.  Wipe out the frying pan with paper towels then add 1 tablespoon of the oil to it and heat over high heat until very hot.

5.  Add the bell pepper and cook until pepper is softened, 2 to 3 minutes.   Transfer to a bowl.

6.  Add another tablespoon oil to skillet and return to medium-high heat until shimmering.   Add the broccoli and stir fry constantly until the florets are bright green and a little browning has occurred.  Add a few Tablespoons water, put a lid on the frying pan, and reduce the heat to low.  Let the broccoli cook for 3-5 min until the broccoli is cooked as much or little as you prefer.  Remove the lid, raise the heat, and stir fry the broccoli again until most of the moisture has evaporated from the broccoli.  Transfer the cooked broccoli to a bowl with the red pepper.

7.  Add another Tbsp oil to skillet, add the garlic, ginger, and red pepper flakes and heat until fragrant, about 30 seconds.

8. Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender, but there is still liquid in the pan, several minutes.

7.  Stir in hoisin, vinegar, and sesame oil and continue to simmer until sauce is thickened, a minute or two.

8.  Stir in broccoli, peppers, peas, and peanuts.  Stir/toss until everything is hot.  Add the tofu cubes and stir to mix. Sprinkle with scallions before serving.

 Note: The sauce in this dish may seem a bit brothy when finished, but the liquid will be quickly absorbed by the noodles when serving.

---