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!
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
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)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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 the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu.
- Pan-fry, turning occasionally, until golden-brown, 5-6 min. (NOTE: Cook 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.
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.
