Sriracha-Peanut Kung Pao Tofu
with Jasmine Rice and Veggies
Plant-based dreams really do come true with this tofu recipe! This ode to the Chinese-American classic kung pao is redone 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 ready to be part of all the dinner time action!
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.
Ingredients
1 unit
Tofu
(Contains Soy)
¾ cup
Jasmine Rice
160 g
Sweet Bell Pepper
226 g
Shanghai Bok Choy
56 g
Red Onion
2 unit
Green Onion
28 g
Peanuts, chopped
(Contains Peanuts)
4 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
1.5 tbsp
Peanut Butter
(Contains Peanuts)
1 tbsp
Cornstarch
2 tsp
Sriracha
Not included in your delivery
¼ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. 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 rice 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 into 1/4-inch slices (whole onion for 4 ppl).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, 14-15 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 hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 5-6 min. (NOTE: Cook tofu 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 to taste 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.
