with Gingery Rice
This vegetarian dish is inspired by beloved Chinese classic, kung pao. Crushed peanuts, crisp veggies, rich sauce and a bed of fragrant ginger rice help to bring the dish to life. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Sweet bell pepper • Basmati rice • Celery • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • 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 • Ginger • Cornstarch • Green onion.
Allergens
Utensils
Tags
Tofu
1 unit(s)
Basmati Rice
0.75 cup
Celery
3 unit(s)
Sweet Bell Pepper
1 unit(s)
Ginger
15 g
Green Onion
2 unit(s)
Peanuts, chopped
28 g
Vegetarian Oyster Sauce
0.25 cup
Sweet Chili Sauce
2 tbsp
Cornstarch
9 g
Peanut Butter
1 unit(s)
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.063 tsp
- Before starting, wash and dry all produce.
- Peel, then grate or mince half the ginger (use all for 4 servings).
- Heat a medium pot over medium-high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, rice and ginger. Cook for 1 min, stirring often, until fragrant.
- Stir in 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
- Bring to a boil over high, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat tofu thoroughly dry with paper towels, then cut into 1/2-inch cubes. Transfer to a shallow dish. Season with salt and pepper. Sprinkle cornstarch over top, then toss to coat.
- When pan is hot, add 1 tbsp oil, then tofu. (NOTE: Cook tofu in 2 batches for 4 servings, using 1 tbsp oil per batch) Pan-fry for 6-8 min, tossing occasionally, until crispy and golden.
- Transfer tofu to a plate.
- While tofu cooks, core, then cut pepper into 1/2 inch-pieces.
- Thinly slice celery.
- Thinly slice green onions.
- In a medium bowl, combine 1/2 cup (3/4 cups) warm water and peanut butter. Whisk until smooth.
- Add sweet chili sauce and oyster sauce. Whisk to combine.
- Reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, celery and peppers.
- Cook for 2-4 min, stirring often, until veggies are tender-crisp.
- Add tofu and sauce mixture to pan (TIP: If sauce mixture has settled, re-whisk before adding). Stir to coat.
- Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
- Fluff rice with a fork. Stir in half the green onions.
- Divide rice between plates.
- Top with tofu and veggies.
- Sprinkle peanuts and remaining green onions over top.
860
kcal
Calories
38
g
Fat
6
g
Saturated Fat
98
g
Carbohydrate
21
g
Sugar
6
g
Dietary Fiber
30
g
Protein
5
mg
Cholesterol
1770
mg
Sodium
0
g
Trans Fat
650
mg
Potassium
600
mg
Calcium
5.5
mg
Iron
