Kung Pao Tofu

with Rice & Vegetables

55 MIN

2 Servings

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with Extra Firm Tofu

From the Test Kitchen

This vegetarian take on the classic Sichuan dish highlights fresh bird’s eye chile, which adds spice to the umami-rich sauce (featuring black vinegar, soy sauce, sesame oil, and more) which you'll sauté with tofu to deliver bold savory flavor. It’s perfectly tempered by a traditional pairing of fluffy white rice and crunchy peanuts, plus a vibrant duo of broccoli and carrots.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

12 oz Extra Firm Tofu
½ cup Sushi Rice
2 Tbsps Soy Sauce
1 Tbsp Seasoned Black Vinegar
½ lb Broccoli
2 tsps Cornstarch
1 Tbsp Sesame Oil
2 Scallions
3 Tbsps Roasted Peanuts
1 Tbsp Sherry Vinegar
2 Tbsps Hoisin Sauce
1 Bird's Eye Chile Pepper
6 oz Carrots
1 Tbsp Light Brown Sugar

step-by-step

instructions

Cook Along

1 Press the tofu

Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.

2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots, then thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the black vinegar, hoisin sauce, sesame oil, sugar, half the soy sauce, 2 tablespoons of water, and as much of the sliced pepper as you'd like, depending on how spicy you'd like the dish to be.

3 Marinate the tofu

Transfer the pressed tofu to a cutting board; small dice. In a medium bowl, combine the sherry vinegar, cornstarch, and remaining soy sauce; stir until the cornstarch has dissolved. Add the diced tofu; stir gently to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

4 Cook the rice

Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

5 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the water has cooked off. Transfer to a bowl. Wipe out the pan.

6 Cook the tofu & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated tofu in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the tofu is coated and the sauce is slightly thickened. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked tofu (including any sauce from the pan). Garnish with the sliced green tops of the scallions and peanuts. Enjoy!