Kung Pao Tofu With Jasmine Rice Recipe

About this recipe

Kung Pao Tofu with Jasmine Rice is a delightful blend of bold Chinese flavors and wholesome ingredients. Crispy tofu takes center stage in this dish, coated in a spicy and tangy sauce featuring soy, hoisin, and rice vinegar, while bell peppers and roasted cashews add crunch and depth. The fragrant jasmine rice serves as the perfect base, soaking up the rich sauce and balancing the meal. High in protein and packed with essential nutrients, this dish is ideal for dinner, helping you maintain energy levels and support muscle recovery. Whether you're looking for a quick weekday meal or a comforting dinner, this recipe is sure to impress with its exciting flavors and textures.

Ingredients

• - The Tofoo Co. Naked Tofu
• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• - Kikkoman Soy Sauce
• 400G Greenfield Himalayan Salt Fine 400G
• - Ktc Vegetable Oil
• 50G Black Garlic Cloves, 50G
• 65G Natoora Root Ginger
• - Jalpur Red Chilli Powder Fine
• 1 piece Yellow Bell Pepper
• 295G Lee Kum Kee Hoisin Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Mama Sita'S Annatto Powder
• 1 Kg Cashews, 1Kg
• Bunch Spring Onion (Bunch)

Instructions

1. 1. Rinse the jasmine rice thoroughly, then cook it in a pot with water until tender and aromatic.
2. 2. Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
3. 3. In a small bowl, mix cornstarch with a pinch of salt and coat the tofu cubes evenly.
4. 4. Heat vegetable oil in a pan and fry the tofu cubes until golden and crispy. Set them aside on paper towels.
5. 5. In the same pan, sauté minced garlic and ginger until fragrant, then add dried red chilies and stir for 30 seconds.
6. 6. Add chopped red and green bell peppers to the pan and stir-fry for 3-4 minutes until slightly tender but still crisp.
7. 7. Mix soy sauce, hoisin sauce, rice vinegar, water, and Chinese Five Spice in a bowl to create the sauce.
8. 8. Pour the sauce into the pan and let it simmer for 2 minutes, ensuring the vegetables are coated well.
9. 9. Add the crispy tofu and roasted cashews to the pan, tossing gently to combine with the sauce.
10. 10. Slice spring onions and sprinkle them over the dish for added freshness and flavor.
11. 11. Serve the Kung Pao Tofu hot alongside the jasmine rice for a complete meal.