Kung Pao Tofu
ready to cook imported jasmine rice
Description:
Kung Pao is a popular class of recipes from the Szechuan region. It is basically a stir-fry with a spicy, velvety sauce that combines ingredients like Szechuan sauce and low sodium soy sauce. This pure vegan vegetarian version comes with an exotic combination of vegetables, cubed tofu.
In Your Bag
ONE BAG SERVES 2 ( 2 BAGS SERVES 4 )
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Onion, R&G Peppers
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Tofu
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Chopped Ginger
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Chopped Garlic
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Kung Pao Sauce
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Jasmine Rice
Pure Vegetable Oil
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Scallion
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Red Chili paste
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Salt & Pepper
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Dry Red Chili
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Mixed Vegetable
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Toasted Peanuts
Preparation
Cook the Basmati Rice
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Rinse the Jasmine Rice thoroughly with water & leave it soaked for 5 minutes.
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Boil 2 cups of water on high. Use standard water to Jasmine Rice ratio (2:1 water: rice)
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Strain the soaked Jasmine Rice and add it to the boiling water carefully.
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Add salt to taste and a splash of oil and cook 7- 8 minutes or until the water has been absorbed.
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Cover and turn off the heat.
Prep the Main
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In a small pot bring 2-3 cups of water to a boil.
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Add Onion, R&G Peppers and Vegetable steam for 3-4 minutes until your veggies are crisp
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Add in Tofu and steam an extra 2-3 minutes
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Strain the water out and keep it aside
Cook the Main
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Heat a pan on medium-low (non-stick, recommended ) and add the Vegetable Oil.
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Add the Chopped Ginger, Chopped Garlic and sauté for a minute
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Add Dry Red Peppers, Peanuts and the Scallion and then saute for a minute.
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Add the Steamed Tofu and Onion Peppers saute for a minute.
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Now add the Kung Poa Sauce mix and cook for a minute
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(OPTIONAL) - Add Red Chili Paste to increase the spice level.
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For a thicker sauce saute for additional 1-2 minutes over high heat while mixing and stirring it continuously until the sauce thickens.
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Garnish with chopped Scallion and serve right away.
Plate your dish
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Divide the Jasmine Rice, Kung Pao Tofu between 2 -3 plates. Enjoy!