Kung Pao Tofu & Rice Bowl
Crispy pan-fried tofu tossed in a sticky, spicy kung pao sauce with peanuts, chilies, and edamame over warm rice. Ready in under 20 minutes and hits all the savory-spicy-nutty notes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 22g
Ingredients
- 14 oz extra-firm tofu, pressed
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp granulated sugar
- ½ cup roasted peanuts
- 2 whole red chili peppers, sliced
- 1 cup edamame (fresh or frozen)
- 2 cups cooked rice
Instructions
- 1
Cut pressed tofu into 0.75-inch cubes. Heat 2 tbsp oil in a large skillet over medium-high heat.
- 2
Once oil shimmers, add tofu and sear 6–7 minutes without stirring, shaking the pan occasionally, until edges turn golden.
- 3
In a small bowl, whisk together soy sauce, vinegar, and sugar until sugar dissolves.
- 4
Pour sauce over tofu, then add peanuts, sliced chilies, and edamame. Toss gently for 2–3 minutes until sauce coats everything.
- 5
Divide rice between two bowls and top with tofu mixture. Serve immediately while hot.
Tools you’ll need
- large skillet (12-inch preferred)
- small mixing bowl
- whisk
- kitchen tongs or spatula
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