Spicy Kung Pao-Style Tofu Bowls
with Rice, Garlicky Broccoli & Peanuts
- Soy
- Sesame
- Wheat
- Peanuts
- Milk
Spicy, sweet, and tangy Kung Pao sauce originated in the Sichuan province of China back in the 19th century. Here, the beloved sauce coats stir-fried tofu, bell pepper, and peanuts before joining roasted garlicky broccoli and simple jasmine rice to soak up every last drop. Garnish with crunchy toasted peanuts and fresh scallion greens, and dinner is served!
Ingredients
1 unit
Tofu
(Contains: Soy)
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Sesame, Wheat)
¾ cup
Jasmine Rice
2 teaspoon
Garlic Powder
1 ounce
Peanuts
(Contains: Peanuts)
1 teaspoon
Korean Chili Flakes
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Szechuan Paste
(Contains: Soy, Sesame, Wheat)
1 unit
Bell Pepper
2 unit
Scallions
1 tablespoon
Cornstarch
8 ounce
Broccoli
Not included in your delivery
Salt
Pepper
Sugar
Butter
(Contains: Milk)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. • In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into 3⁄4-inch cubes. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. • In a small bowl, whisk together sweet soy glaze, half the cornstarch (you’ll use the rest later), half the vinegar, half the Szechuan paste, half of one packet of garlic powder, 3⁄4 cup water, and 1 tsp sugar. (For 4 servings, use all the vinegar, all the Szechuan paste, one packet of garlic powder, 1 1⁄2 cups water, and 2 tsp sugar.)
• Toss broccoli on a baking sheet with a drizzle of oil, half the remaining garlic powder (you’ll use the rest in the next step), salt, pepper, and as many chili flakes as you like. • Roast on top rack until browned and tender, 12-15 minutes.
• While broccoli roasts, heat a large dry, preferably nonstick, pan over medium- high heat. Add peanuts and toast, stirring frequently, until golden brown and fragrant, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan. • In a large bowl, combine tofu, remaining garlic powder, salt, and pepper. Add remaining cornstarch and stir until fully coated. • Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until golden and crispy on all sides, 3-6 minutes. (For 4 servings, you may need to work in batches, adding another drizzle of oil between each batch.) Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
• Heat a drizzle of oil in pan used for tofu over medium-high heat. Add bell pepper and scallion whites; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 4-5 minutes. • Reduce heat to medium and add tofu. Stir in Szechuan sauce mixture and cook, stirring occasionally, until everything is coated and sauce begins to simmer, 1-2 minutes. Turn off heat; stir in half the peanuts.
• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide rice, stir-fry, and broccoli between shallow bowls in separate sections. Garnish stir-fry with remaining peanuts and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty sauce, though some found it too sweet. Consider adding all the spicy sauce and vinegar for more kick 🌶️.
- Ease of prep: Tofu cooking can be labor-intensive; avoid cutting pieces too small. Some found air frying easier than stovetop methods.
- Suggestions: Try cooking broccoli with peppers and onions in one pan. Reduce sauce water for a thicker consistency.
- Portions: Good protein content from tofu, with ample vegetables. Some wished for more tofu or rice.
- Texture: Crispy tofu coating dissolved in sauce; consider serving sauce separately to maintain crunch.
Reviews from our home cooks
Tasty sauce, I used all of the spicy sauce and vinegar. Very filling, I liked the large portion of tofu and rice. I didn't cook the tofu separately to shorten the cooking time.
We like the sauce but would have like more savory (it was very sweet). Also, it seemed odd to get a frost on the tofu and make it crispy then mix it with the sauce which dissolved it all and it wasn't crispy at all.
The amount of water needed for the sauce was way too much. I had to cook it a lot longer for it to reduce and get to the correct consistency. The flavors were good though
This was delicious and so easy to make. Def in rotation of favorites!
Loved the amount of vegetables! The sauce was delicious as well.
This was very good and not too high in sodium. I am trying vegetarian meals often and like peanuts and coconut a lot.
The sauce has a great flavor, I just would add a little less water than recommended. I like a thicker sauce.
Wish there were instructions for air frying the tofu - would be much easier than burning myself on the stovetop
It would be helpful if there was some indication (either on the recipe card OR the packaging) as to the exact amount of each ingredient provided; especially when being instructed to add only 1/2. This particular recipe asked me to half several ingredients to make the sauce.
My coworkers were jealous because it smelled so good. It tasted good too
