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Kung Pao Stir-Fry with Tofu

Ingredients

  • 3 tbsp (45 mL) canola oil
  • 1 red pepper, seeded and sliced
  • 1 tbsp (15 mL) ginger, finely chopped
  • 2 cloves garlic, finely minced
  • 3 cups (750g) broccoli florets
  • 1 package (350g) medium tofu, drained and cubed
  • 2/3 cup (160 mL) Western Family Japanese Teriyaki Sauce
  • 1/4 cup (60 mL) Western Family Sweet Thai Sauce
  • 2 tbsp (30 mL) soy sauce
  • 2 tbsp (30 mL) rice vinegar
  • 1/2 cup (125 mL) water
  • 1/4 cup (60g) roasted cashews, chopped
  • 1 tbsp (15 mL) sesame oil
  • 6 cups (1.5 kg) white rice, cooked
  • 1/4 cup (60g) cilantro, chopped

Directions

1. Heat the canola oil in a large skillet over medium-high heat.  Fry the tofu until nicely browned and remove from the skillet.
2. Add the canola oil and the ginger, garlic, red pepper and broccoli and cook for one minute.  Add 1/2 cup of water and cook for 2 minutes until the broccoli is crisp-tender.
3. Add the teriyaki sauce, sweet chili sauce, soy sauce and  rice vinegar and cook for 1 to 2 minutes.  Add back the tofu, cashews and finish with sesame oil.
4. Serve over the cooked white rice and top with cilantro.
Tip: You can substitute chicken breast or beef for the tofu.
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Kung Pao Stir-Fry with Tofu

Ingredients

  • 3 tbsp (45 mL) canola oil
  • 1 red pepper, seeded and sliced
  • 1 tbsp (15 mL) ginger, finely chopped
  • 2 cloves garlic, finely minced
  • 3 cups (750g) broccoli florets
  • 1 package (350g) medium tofu, drained and cubed
  • 2/3 cup (160 mL) Western Family Japanese Teriyaki Sauce
  • 1/4 cup (60 mL) Western Family Sweet Thai Sauce
  • 2 tbsp (30 mL) soy sauce
  • 2 tbsp (30 mL) rice vinegar
  • 1/2 cup (125 mL) water
  • 1/4 cup (60g) roasted cashews, chopped
  • 1 tbsp (15 mL) sesame oil
  • 6 cups (1.5 kg) white rice, cooked
  • 1/4 cup (60g) cilantro, chopped

Directions

1. Heat the canola oil in a large skillet over medium-high heat.  Fry the tofu until nicely browned and remove from the skillet.
2. Add the canola oil and the ginger, garlic, red pepper and broccoli and cook for one minute.  Add 1/2 cup of water and cook for 2 minutes until the broccoli is crisp-tender.
3. Add the teriyaki sauce, sweet chili sauce, soy sauce and  rice vinegar and cook for 1 to 2 minutes.  Add back the tofu, cashews and finish with sesame oil.
4. Serve over the cooked white rice and top with cilantro.
Tip: You can substitute chicken breast or beef for the tofu.