Kung Pao Tofu with Cashews & Rice Bowl
Gluten Free
Vegetarian
Cashews
Medium Spice
Sesame
Soy
15 minutes
2 Servings per kit
Overview
Organic non-GMO tofu lightly battered and stir fried until crispy with sweet bell peppers, baby corn, carrots, and toasted cashews. Tossed in a bold kung pao sauce made with tamari, rice vinegar, sugar, and dried red chilies for the perfect balance of savory, sweet, and heat. Served with fluffy jasmine rice for a flavorful plant-based take on a takeout favorite.
Cooking instructions
- Place the medium pot on medium-high heat with 1 cup of water and 1/4 teaspoon of salt (optional). Add the jasmine rice. Bring to a simmer, then reduce the heat to medium-low and cover it with the lid. Cook for 12 minutes, then remove from the heat. Let the rice rest for 10 minutes and set aside until plating.
- Pat the tofu dry, then cut it into 1/2-inch pieces. In a medium bowl, gently mix the tofu and sesame cornstarch until all sides are coated.
- Place 2 tablespoons of oil (peanut, canola, sunflower, or avocado oil recommended) in the large sauté pan and place on medium-high heat. Preheat the pan for 2-3 minutes, and then carefully add the tofu to a single layer. Cook for 2-3 minutes (do not stir) to brown the bottom, flip over, and cook the other side until browned and crisp. Remove the tofu from the pan and place on the plate. Leave any remaining oil in the pan for use in the next step.
- While the tofu is cooking, prepare the vegetables. Wash the bell pepper and then cut into 1/2-inch pieces. Return the large sauté pan to medium heat. Add the cut pepper, baby corn, and carrots, then sauté for 4-5 minutes. Shake the bag of Kung Pao Sauce to mix, then carefully pour into the pan. Bring to a low simmer to thicken the sauce, then stir in the crispy tofu. Remove the pan from the burner and turn off all heating elements.
- Divide the rice between 2 shallow bowls or plates. Top with the Kung Pao tofu, then sprinkle on the toasted cashews. Dig in!
Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.