Kung Pao Tofu
A message from Chef Jordan - This is my ode to North American style Chinese take out, all the flavour and staple comforts done in plant based form.
Following the instructions provided, bring 3L of water to a boil, reduce to a simmer and have submerged bag of Kung Pao Chick’N in for 8 minutes, followed by the fried rice and sweet and sour vegetables for 6 mins.
This dish also refreshes beautifully by quickly sauteing each component in one pan beginning with your rice, setting aside and then following with your vegetables and kung pao. To plate - Begin with rice and then follow with keeping vegetables and kung pao separate so that you can taste the difference of each glaze.
Sprinkle with Chili Peanuts for added savoury crunch.
This dish contains protein, vitamin B and vitamin C.
Protein: Soy is a complete protein and provides all the essential amino acids allowing the body to form proteins necessary for growth & development.
Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Kale and sweet peppers are rich in Vitamin C with yellow peppers containing the highest Vitamin C per gram.
B vitamins are building blocks for a healthy body and help turn other nutrients into energy, and maintain a healthy metabolism. Bell peppers and broccoli are rich in folate.