Earl'S Kung Pao (Protein Of Your Choice) - cooking recipe

Ingredients

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 1/2 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
1/2 cup salted peanuts or 1/2 cup cashews
3 drops sesame oil

Preparation

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 1/2 - 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!