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!
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.
2 unit(s)
Tofu
(Contains Soy)
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Red Onion
2 unit(s)
Green Onion
28 g
Peanuts, chopped
(Contains Peanuts)
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
1 unit(s)
Peanut Butter
(Contains Peanuts)
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
2 tsp
Sriracha
(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
¼ tsp
Salt*
¼ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Pepper*
If you've opted for double tofu, prepare, cook and plate it in the same way the recipe instructs you to prepare and cook the regular portion of tofu. Work in batches, if necessary.