Spicy Kung Pao-Style Tofu
with Peanuts and Ginger Rice- Soy
- Wheat
- Sulphites
- Peanuts
- Wheat
- May contain traces of allergens
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Egg
- Gluten
- Fish
- Crustaceans
Tender pieces of tofu get tossed with crunchy celery and peppers, then flavour-boosted by a quick sweet-savoury sauce in this speedy, spicy stir-fry! The golden peanuts will remind you of classic takeout 'kung pao' chicken. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sweet bell pepper • Basmati rice • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Green onion • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Peanuts • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Ginger • Celery • Garlic.
Ingredients
1 unit
Tofu
(Contains: Soy May contain traces of: Wheat)
¾ cup
Basmati Rice
3 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit
Sweet Bell Pepper
3 unit
Celery
2 unit
Garlic, cloves
15 g
Ginger
2 unit
Green Onion
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Wheat, Tree nuts, Milk, Mustard, Sesame, Soy, Sulphites, Egg, Gluten, Fish, Crustaceans)
2 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Wheat, Milk, Mustard, Sesame, Soy, Sulphites, Egg, Gluten, Fish, Crustaceans)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Wheat, Tree nuts, Milk, Mustard, Sesame, Soy, Sulphites, Egg, Gluten, Fish, Crustaceans)
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Tree nuts, Milk, Mustard, Sesame, Soy, Sulphites, Egg, Gluten)
Not included in your delivery
0.06 tsp
Pepper*
0.31 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
- Heat a medium pot over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then ginger and rice. Cook, stirring often, until fragrant, 1-2 min.
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1-inch pieces.
- Cut celery crosswise into 1/4-inch slices.
- Thinly slice green onions.
- Peel, then mince or grate garlic.
- Whisk together soy sauce, sweet chili sauce, 1/2 cup water (3/4 cup) and 1 tbsp chili-garlic sauce in a medium bowl. (NOTE: Reference heat guide for chili-garlic sauce.)
- Heat a large non-stick pan over medium heat. Add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer peanuts to a plate.
- Heat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and celery. Cook, stirring often, until tender-crisp, 4-5 min.
- Add garlic. Cook, stirring often, until fragrant, 1 min.
- Transfer veggies to another plate.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
- Add tofu and Cream Sauce Spice Blend to another medium bowl, then toss until all tofu pieces are fully coated.
- Heat the same large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Add veggies and sauce mixture to the pan with tofu. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
- Remove the pan from heat.
- Season with salt and pepper.
- Fluff rice with a fork. Stir in half the green onions.
- Divide rice between plates. Top with stir-fry.
- Sprinkle peanuts and remaining green onions over top.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Continue with the recipe as written.
