Kung Pao Shrimp and Tofu
with Gingery Rice- Soy
- Peanuts
- Shrimp
- Wheat
- May contain traces of allergens
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Sulphites
- Soy
- Gluten
- Triticale
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Sweet bell pepper • Basmati rice • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • Celery • Ginger • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Peanuts • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Cornstarch • Green onion.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
3 unit(s)
Celery
1 unit(s)
Sweet Bell Pepper
15 g
Ginger
2 unit(s)
Green Onion
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May be present: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
2 tbsp
Sweet Chili Sauce
(May be present: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
9 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
1 unit(s)
Peanut Butter
(Contains: Peanuts)
285 g
Shrimp
(Contains: Shrimp)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then grate or mince half the ginger (use all for 4 servings).
- Heat a medium pot over medium-high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, rice and ginger. Cook for 1 min, stirring often, until fragrant.
- Stir in 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
- Bring to a boil over high, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Transfer to a shallow dish. Season with salt, pepper and cornstarch over top, then toss to coat.
- When pan is hot, add 1 tbsp oil, then tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning occasionally, until crispy and golden all over.
- Transfer tofu to a plate.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice celery.
- Thinly slice green onions.
- In a medium bowl, combine 1/2 cup (3/4 cups) warm water and peanut butter. Whisk until smooth.
- Add sweet chili sauce and oyster sauce. Whisk to combine.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, shrimp, celery and peppers.
- Cook for 3-4 min, stirring often, until veggies are tender-crisp and shrimp just turn pink.**
- Add tofu and sauce mixture to pan (TIP: If sauce mixture has settled, re-whisk before adding). Stir to coat.
- Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
- Fluff rice with a fork. Stir in half the green onions.
- Divide rice between plates.
- Top with tofu, shrimp and veggies.
- Sprinkle peanuts and remaining green onions over top.
If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Reheat the same pan (from step 2) over medium. When hot, add 1/2 tbsp (1 tbsp) oil, shrimp, celery and peppers. Cook for 3-4 min, stirring often, until veggies are tender-crisp and shrimp just turn pink.** Continue with rest of recipe as written.
