Spicy Kung Pao-Style Tofu Bowls with Rice, Garlicky Broccoli

• servings: 2 servings
• active time: 35 minutes
• total time: 45 minutes

Ingredients

1 unit Tofu

4 tablespoon Sweet Soy Glaze

¾ cup Jasmine Rice

2 teaspoon Garlic Powder

1 ounce Peanuts

1 teaspoon Korean Chili Flakes

5 teaspoon Rice Wine Vinegar

2 tablespoon Szechuan Paste

1 unit Bell Pepper

2 unit Scallions

1 tablespoon Cornstarch

8 ounce Broccoli

Salt

Pepper

Sugar

Butter

Cooking Oil

Directions

• 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.

Nutrition

• Calories: 890 kcal
• Total Fat: 35 g
• Saturated Fat: 8 g
• Cholesterol: 15 mg
• Sodium: 1360 mg
• Total Carbohydrate: 109 g
• Dietary Fiber: 9 g
• Total Sugars: 23 g
• Protein: 32 g