{"id":3246,"date":"2020-10-01T14:21:56","date_gmt":"2020-10-01T01:21:56","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/salt-pepper-tofu-with-kung-pao-stir-fry-peanuts\/"},"modified":"2023-08-07T14:35:41","modified_gmt":"2023-08-07T02:35:41","slug":"salt-pepper-tofu-with-kung-pao-stir-fry-peanuts","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/10\/01\/salt-pepper-tofu-with-kung-pao-stir-fry-peanuts\/","title":{"rendered":"Salt & Pepper Tofu with Kung Pao Stir-Fry & Peanuts"},"content":{"rendered":"
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Salt & Pepper Tofu with Kung Pao Stir-Fry & Peanuts<\/h2>\n
Tofu is spiced up in this recipe bursting with tasty plant-based flavour. <\/span><\/div>\n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Total Time <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>

Rice<\/h4>
  • 1<\/span> cup<\/span> brown rice<\/span><\/li><\/ul><\/div>

    Tofu<\/h4>
    • 600<\/span> g<\/span> tofu<\/span> diced 2cm<\/span><\/li>
    • Pepper spices<\/span> (\u215b tsp ground black pepper, 4 tsp cornflour, 1 tsp Chinese five spice, \u00bd tsp garlic powder, \u00bd tsp onion powder) <\/span><\/li>
    • 1<\/span> tsp<\/span> salt<\/span><\/li>
    • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div>

      Stir-Fry<\/h4>
      • 2<\/span> baby bok choy<\/span> leaves separated<\/span><\/li>
      • 200<\/span> g<\/span> mushrooms<\/span> thinly sliced<\/span><\/li>
      • 30<\/span> g<\/span> ginger<\/span> cut into matchsticks <\/span><\/li>
      • 2<\/span> tsp<\/span> sesame oil<\/span><\/li>
      • 10<\/span> g<\/span> sesame seeds<\/span><\/li>
      • 150<\/span> g<\/span> kung pao sauce<\/span><\/li><\/ul><\/div>

        Salad<\/h4>
        • 1<\/span> telegraph cucumber<\/span> thinly sliced into rounds<\/span><\/li>
        • 2<\/span> spring onions<\/span> thinly sliced<\/span><\/li>
        • \u00bd<\/span> bunch<\/span> coriander<\/span> leaves picked<\/span><\/li>
        • 50<\/span> g<\/span> whole peanuts<\/span><\/li>
        • 2<\/span> Tbsp<\/span> black vinegar<\/span><\/li><\/ul><\/div>

          To Serve<\/h4>
          • 2<\/span> tsp<\/span> chilli oil<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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            Instructions<\/h3>
            • Before you start, preheat oven to 230\u00b0C bake (or 210\u00b0C fan bake). Bring a medium pot of salted water to the boil. <\/span><\/div><\/li>
            • Cook rice in pot of boiling water on high heat for about 25 minutes, until tender. Drain, return to pot and keep warm. <\/span><\/div><\/li>
            • Pat tofu dry with a paper towel and dice 2cm. In a large bowl, gently toss tofu with pepper spices and salt, until well coated. Add oil and toss again to coat tofu. Transfer tofu to a lined oven tray and spread out in a single layer. Bake for 20-25 minutes, until golden and crispy.<\/span><\/div><\/li>
            • Prep bok choy, mushrooms, ginger, cucumber, spring onion and coriander and set aside separately. <\/span><\/div><\/li>
            • Heat sesame oil in a large fry-pan on high heat. Stir-fry bok choy, mushrooms and ginger with a pinch of salt for about 4 minutes. Add sesame seeds and stir-fry for a further minute, until toasted. Add kung pao sauce and cook for 1-2 minutes, until veggies are tender and sauce has thickened slightly. Season to taste with salt. <\/span><\/div><\/li>
            • Toss all salad ingredients together in a medium bowl with a pinch of salt.<\/span><\/div><\/li>
            • Serve rice topped with stir-fry, salad and tofu. Drizzle with chilli oil. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
              <\/div>\n <\/div>\n \n \n \n
              \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":15255,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2374,2380],"tags":[1794,1883,2029,1804],"class_list":["post-3246","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-recipes","category-veggie-plant-based","tag-plant-based","tag-rice","tag-stiry-fry","tag-tofu","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=3246"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3246\/revisions"}],"predecessor-version":[{"id":15919,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3246\/revisions\/15919"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15255"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=3246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=3246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=3246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}