Sriracha-Peanut Kung Pao Double Tofu
with Jasmine Rice and Veggies
This ode to kung pao, an American-Chinese classic, is recreated to be plant-based from top to bottom. Tender tofu chunks are fried until just crispy, then tossed in a sweet and tangy peanut sauce. Crisp veggies and fragrant steamed rice stand by, ready to be part of the dinner time action!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Tofu
(Contains Soy)
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Shanghai Bok Choy
½ unit(s)
Red Onion
2 unit(s)
Green Onion
28 g
Peanuts, chopped
(Contains Peanuts)
4 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
1.5 tbsp
Peanut Butter
(Contains Peanuts)
1 tbsp
Cornstarch
2 tsp
Sriracha
Not included in your delivery
¼ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.
Core, then cut pepper into 1/4-inch slices.Peel, then cut half the red onion (whole onion for 4 ppl) into 1/4-inch slices.Cut bok choy into 1/2-inch pieces, keeping stems and leaves separate. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Add peppers, red onions, bok choy stems, half the hoisin sauce and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.Roast in the middle of the oven, stirring halfway through, until tender-crisp, and lightly browned, 10-12 min.
Thinly slice green onions, keeping white and green parts separate.Add peanut butter and 1/4 cup (1/2 cup) warm water to a small bowl. Whisk until smooth. Add green onion whites, soy sauce mirin blend, remaining hoisin sauce and 1/4 tsp (1/2 tsp) sugar. Stir to combine.Pat tofu dry with paper towels, then cut into 1/2-inch pieces.
Add tofu to a large bowl. Season with salt and pepper. Toss to coat.Sprinkle cornstarch over top. Toss to coat.Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 5-6 min. (NOTE: Cook tofu in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
Add bok choy leaves to the pan with tofu. Cook, stirring often, until wilted, 1 min.Add roasted veggies and sauce mixture. Cook, stirring often, until sauce thickens slightly, 1-2 min.Season with salt and pepper.
Fluff rice with a fork, then stir in remaining green onions.Divide rice and tofu stir-fry between bowls.Sprinkle with peanuts and drizzle sriracha over top.
