Kung Pao Tofu with Rice
04/30/2018 – 05/04/2018 Please note all PJCC recipes are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Tofu and Veggies
  • 4cups cooked brown or white rice
  • 2tablespoons olive oil
  • 16oz block extra-firm Tofucubed
  • 1 large red bell pepperdiced
  • 1 large green bell pepperdiced
  • 4cloves garlicminced
  • 1tsp fresh gingerminced
  • 8 Broccoli small floretsroughly chopped
Kung Pao Sauce
  • 1/4cup water
  • 3tablespoons soy sauce
  • 1tablespoon rice vinegar
  • 2tablespoons granulated sugar
  • 1teaspoon sesame oil
  • 1teaspoon Sriracha hot sauce
  • 1tablespoon cornstarch
  • 1/4cup green onions choppedchopped
Tofu and Veggies
  1. Make the Rice and keep warm.
  2. In a large skillet, heat the oil in the pan over medium-high heat. Add the tofu in a single layer. Let cook for 5 minutes on one side, then carefully flip the pieces with a spatula and cook for a few more minutes on each side, until the tofu is golden and crispy on all sides. Remove from the pan and set aside in a bowl while you cook the vegetables.
  3. In the same skillet on medium heat drizzle in olive oil then add the minced garlic and ginger, quickly stir to soften. Add the remaining vegetables stirring quickly.
Kung Pao Sauce
  1. In a medium bowl, add all sauce ingredients and whisk well to combine.
  2. Add the Kung Pao sauce to the vegetables and stir constantly until it thickens. Lower the heat then add the crispy tofu and stir, then turn off the heat.
Serve and Garnish
  1. Serve over brown or white rice, and garnish with green onions.