Saucy Peanut Tofu Bowls
with Gingery Rice
This vegetarian dish is inspired by beloved Chinese classic; Kung Pao. Toasted peanuts as well as crisp veggies and an umami deep sauce help to bring the dish to life. Served atop a fragrant ginger steamed rice, you won't even miss the meat!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
¾ cup
Basmati Rice
3 unit(s)
Celery
1 unit(s)
Sweet Bell Pepper
30 g
Ginger
2 unit(s)
Green Onion
28 g
Peanuts, chopped
(Contains Peanuts May contain Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
9 g
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
1 unit(s)
Peanut Butter
(Contains Peanuts)
Nutrition Values
Utensils
Cooking Steps
- Peel, then grate or mince ginger.
- Heat a medium pot over medium-high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- When the pot is hot add 1 tbsp (2 tbsp) butter and half the ginger. Cook for 1 minute, stirring often until fragrant.
- Add rice, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, cover and reduce heat to low. Cook for 12-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2 inch-pieces.
- Thinly slice celery.
- Thinly slice green onions.
- In a medium bowl, combine 1/4 cup warm water and peanut butter. Whisk for 1 min until smooth.
- Add sweet chili sauce, and half the oyster sauce. Whisk to combine
- Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Sprinkle cornstarch, salt and pepper over top, then toss to coat.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil, then tofu. (NOTE: Cook tofu in 2 batches for 4 servings, using 1 tbsp oil per batch) Pan-fry for 6-8 min, tossing occasionally, until crispy and golden.
- Transfer tofu to a plate
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, celery, peppers and remaining ginger.
- Cook for 2-3 min, stirring often until veggies are tender-crisp.
- Stir in remaining oyster sauce.
- Add tofu and sauce mixture to pan (TIP: if sauce mixture has settled, simply re-whisk before adding). Stir to coat.
- Cook for 1-2 min, stirring occastionally until sauce thickens slightly.
- Fluff rice with a fork. Stir in half the green onions.
- Divide rice between bowls.
- Top with tofu mixture.
- Sprinkle peanuts and remaining green onions overtop.