Kung Pao Tofu
with White Rice, Vegetables & Cashews
Keep It Vegetarian
Details
Tofu gets sautéed in an umami-rich sauce to deliver bold savory flavor. It’s perfectly tempered by a traditional pairing of fluffy white rice and crunchy cashews, plus a vibrant duo of broccoli and carrots.
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Ingredients
12 oz
Extra Firm Tofu
½ cup
Sushi Rice
6 oz
Carrots
8 oz
Broccoli
1 each
Bird's Eye Chile Pepper
2 each
Scallions
1 tbsp
Soy Sauce
1 tbsp
Seasoned Black Vinegar
2 tsp
Cornstarch
1 tbsp
Sesame Oil
2 tbsp
Hoisin Sauce
1 tbsp
Sherry Vinegar
1 tbsp
Light Brown Sugar
3 tbsp
Roasted Cashews
Note: Measurements are for 2 serving recipes.
Instructions
step 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.
step 2
Prepare the ingredients & make the sauce
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(s); 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 (or 4 tablespoons for 4 servings), and as much of the sliced pepper(s) as you'd like.
step 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.
step 4
Cook the rice
Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 3/4 cup of water (or 1 1/4 cups for 4 servings). 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.
step 5
Cook the vegetables
Meanwhile, in a large nonstick pan, 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. Carefully add the sliced white bottoms of the scallions and 1/3 cup of water (or 2/3 cup for 4 servings); 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.
step 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. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned. Carefully add the sauce. 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 cashews. Enjoy!
Ingredients
12 oz
Extra Firm Tofu
½ cup
Sushi Rice
6 oz
Carrots
8 oz
Broccoli
1 each
Bird's Eye Chile Pepper
2 each
Scallions
1 tbsp
Soy Sauce
1 tbsp
Seasoned Black Vinegar
2 tsp
Cornstarch
1 tbsp
Sesame Oil
2 tbsp
Hoisin Sauce
1 tbsp
Sherry Vinegar
1 tbsp
Light Brown Sugar
3 tbsp
Roasted Cashews
Note: Measurements are for 2 serving recipes.
Instructions
step 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.
step 2
Prepare the ingredients & make the sauce
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(s); 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 (or 4 tablespoons for 4 servings), and as much of the sliced pepper(s) as you'd like.
step 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.
step 4
Cook the rice
Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 3/4 cup of water (or 1 1/4 cups for 4 servings). 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.
step 5
Cook the vegetables
Meanwhile, in a large nonstick pan, 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. Carefully add the sliced white bottoms of the scallions and 1/3 cup of water (or 2/3 cup for 4 servings); 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.
step 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. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned. Carefully add the sauce. 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 cashews. Enjoy!