Meal Kit
Spicy Kung Pao Tofu
with peanuts and broccoli
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Wheat, Peanuts, Sesame, Soy
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Over 30g proteinVegetarian
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
- 8 oz. Broccoli Florets
- 1 Red Bell Pepper
- 5.47 oz. Long Grain White Rice
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2 fl. oz. Sweet & Thick Soy Sauce (GF)
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2 oz. Orange Ginger Sesame Sauce
- 2 Green Onions
- 2 Tbsp. Cornstarch
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½ oz. Roasted & Salted Peanuts
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving) pOMgkYPX
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Calories890
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Carbohydrates107g
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Net Carbs97g
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Fat41g
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Protein30g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Small Pot
- 1 Mixing Bowl
- 2 Plates
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
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Line a plate with paper towels.Drain tofu. Cut into 1" cubes. Place tofu on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.In a mixing bowl, gently combine tofu, cornstarch, 1/4 tsp. salt, and a pinch of pepper. -
3 Cook the Tofu
Line another plate with a paper towel.
Place a medium non-stick pan over medium-high heat and add 3 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 crispness.Remove from burner and transfer tofu to towel-lined plate.While tofu cooks, continue recipe. -
4 Cook the Vegetables
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli, bell peppers, 1/4 tsp. salt, a pinch of pepper, and 1/4 cup water to hot pan.Cover and stir occasionally until water is almost completely evaporated, 4-6 minutes.Uncover and stir occasionally until vegetables are tender, 2-3 minutes. -
5 Add Sauce and Tofu and Finish Dish
Add soy sauce, orange sauce (to taste), red pepper flakes (to taste), white portions of green onions, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir in tofu until coated, 1-2 minutes. Remove from burner.Plate dish as pictured on front of card, topping rice with tofu mixture. Garnish with green portions of green onions and peanuts. Bon appétit!
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