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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 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: Sulphites, Crustaceans, Egg, Fish, Milk, May contain traces of allergens, Mustard, Sesame, Soy)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans, May contain traces of allergens, Soy)
1 unit(s)
Peanut Butter
(Contains: Peanuts)
1 tbsp
Cornstarch
(Contains: Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk, May contain traces of allergens)
2 tsp
Sriracha
(Contains: Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans, May contain traces of allergens)
Not included in your delivery
¼ tsp
Sugar*
0.13 tsp
Pepper*
¼ tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
