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Spicy Kung Pao tofu with flavorful fried rice - a protein-packed, soul-satisfying meal that's truly delicious!

Crispy pan-fried tofu cubes tossed in a bold, savory, and slightly spicy sauce with crunchy peanuts and vibrant bell peppers. A satisfying vegetarian take on the classic Chinese-American takeout favorite, ready in under 30 minutes.
Serving size: 1.5 cups

A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
Serving size: 1.5 cups




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Spicy Kung Pao tofu with flavorful fried rice - a protein-packed, soul-satisfying meal that's truly delicious!
This indo_chinese dish is perfect for dinner. With 676.02 calories and 22.84g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Tofu and Sauce
Pan-Fry the Tofu
Stir-Fry the Aromatics
Combine and Finish
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.