Protein Boost | Spicy Kung Pao Tofu, Mushrooms & Poblanos
with Toasted Peanuts over Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
860 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Kung pao has the pao-wer to please with the greatest of ease. For a vegetarian version of the Chinese restaurant standard, we’re highlighting a playful mix of poblano peppers and mushrooms (we’ve even pre-sliced them for you). The sauce packs some heat thanks to a dosing of fiery sambal oelek paste, splashing around with sweet soy and rice vinegar. Fragrant jasmine rice handles the bottom while toasted peanuts and scallion greens take over on top.
We will send you:
- 2 Scallions
- 2 Poblano pepper (or green pepper)
- 225g Sliced mushrooms
- 30ml Rice vinegar
- 15ml Sambal oelek
- 20g Cornstarch
- 25g Chopped peanuts
- 160g Jasmine rice
- 30ml Sweet soy sauce
- 1 Block of tofu (non-GMO)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
4 g
Sodium
1640 mg
Total Carb
114 g
Sugars
26 g
Protein
41 g
Fibre
8 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and ½ the spices; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, halve, core and medium-dice the poblanos. Thinly slice the scallions crosswise, separating the white bottoms and green tops. In a medium bowl, make the sauce by combining the soy sauce, vinegar, sambal oelek (add ½ for medium spicy), ½ the cornstarch (keep the remaining for another recipe, if desired), 1 cup water (double for 4 portions) and S&P.
Toast the peanuts & cook the tofu
In a large pan, heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan. Pat the tofu dry with paper towel and cut into medium cubes; season with S&P. In the same pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through. Transfer to a bowl and reserve the pan.
Sauté the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the mushrooms, poblanos, white bottoms of the scallions and remaining spices. Sauté, 3 to 5 min., until beginning to soften.
Coat the vegetables & tofu
To the pan of vegetables, add the tofu and sauce; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 4 min., until the sauce has thickened and the vegetables are coated.
Plate your dish
Divide the rice between your bowls. Top with the vegetables, tofu and sauce. Garnish with the peanuts and green tops of the scallions. Bon appétit!
