Sriracha-Peanut Kung Pao Tofu
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Sriracha-Peanut Kung Pao Tofu

Sriracha-Peanut Kung Pao 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!

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time14 minutes


serving amount

1 unit(s)


(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


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

2 tsp


(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)

Not included in your delivery

¼ tsp


0.13 tsp


¼ tsp


2 tbsp



Nutrition Values

Calories930 kcal
Fat39 g
Saturated Fat6 g
Carbohydrate116 g
Sugar27 g
Dietary Fiber8 g
Protein32 g
Cholesterol0 mg
Sodium1630 mg
Trans Fat0 g
Potassium850 mg
Calcium750 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Small Bowl
Large Non-Stick Pan
Large Bowl


Cook rice
  • 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.
Prep and roast veggies
  • 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.
Finish prep and make sauce
  • 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.
Prep and cook tofu
  • 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.)
Make stir-fry
  • 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.
Finish and serve
  • 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.
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