Spicy Kung Pao-Style Tofu

with rice and peanuts

Prep & Cook Time: 10-15 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 4 days

Contains: Peanuts, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Vegetarian

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In Your Box (serves 2)

  • Info
    12 oz. Extra Firm Tofu
  • 8 oz. Cooked White Rice
  • 6 oz. Mixed Diced Peppers
  • Info
    2 fl. oz. Kung Pao Sauce
  • 2 oz. Sweet Chili Sauce
  • Info
    1 oz. Roasted & Salted Peanuts
  • 2 Tbsp. Cornstarch
  • 2 Green Onions
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 tsp. Minced Garlic and Chili Pepper

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Coarsely crush peanuts in shipping bag.

    Trim and thinly slice green onions, keeping white and green portions separate.

    Drain tofu. Line a plate with paper towels. Cut tofu into 1/2" dice. Place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.

  2. 2

    Cook the Tofu

    In a mixing bowl, combine tofu, 1/4 tsp. salt, and cornstarch. Gently toss until coated.

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden-brown, 6-8 minutes.

    Don't rush cooking the tofu; it will need the complete cooking time for the correct color. Remove from burner.

    While tofu cooks, continue recipe.

  3. 3

    Cook Vegetables and Add Tofu

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bell peppers to hot pan and stir occasionally until tender, 3-5 minutes.

    Add white portions of green onions, minced garlic and chili pepper (to taste), tofu (draining any excess oil), kung pao sauce (to taste), sweet chili sauce, and a pinch of salt. Stir occasionally until combined and slightly thickened, 1-2 minutes.

    Remove from burner.

  4. 4

    Heat Rice and Finish Dish

    Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice, mirepoix base, and a pinch of salt in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.

    Carefully remove from microwave. Rest, 2 minutes.

    Fluff rice with a fork.

    Plate dish as pictured on front of card, topping rice with tofu and vegetable mixture and garnishing with green portions of green onions and crushed peanuts. Bon appétit!

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