IN THE KIT
8 ozfirm tofu
8 ozZest's tso sauce
6 ozbroccoli florets
2 ozpurple cabbage
2 ozred bell peppers
1 ozsesame seeds
6 ozjasmine rice
1 ozginger/garlic/sesame oil blend
2 ozgreen onion
Salt & pepper
Kitchen Items Needed
Large pot/skillet to cook chicken
Medium skillet to cook veggies
Medium size pot for broccoli
Medium size pot & lid for rice
Cutting board & knife
12 oz of water for 2 ppl/24 oz water for 4 ppl
Bowl / plate for chicken
Tongs / wooden spoon
Pour rice into a medium saucepan. Add measured water with a pinch of salt.
Cut tofu into small bite size pieces, toss with the cornstarch, season with salt & pepper, set in fridge until ready to use;
Thinly slice cabbage;
Core & thinly slice bell peppers;
Thinly slice green onion on an angle;
Remove stem & thinly slice mushrooms.
Bring rice to boil. Once boiling, reduce to low heat & simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside.
Place a small pot with a few inches of salted water on to boil. Add the broccoli florets to the boiling water, cook until bright green & tender, about 2 to 3 minutes. Drain, season with salt & pepper.
Place a large skillet/pot over medium-high heat with a drizzle of olive oil. When the oil is hot & peppers, mushrooms, cabbage. Cook about 6-8 minutes just until tender. Turn off heat & set aside.
Heat another skillet over medium high heat. Add ginger garlic blend, cooking for about 30 seconds until fragrant. Add tofu & cook for 6-8 minutes, making sure tofu is crispy & golden on all sides. Add ½ green onions & cook until bright green, about 1 minute. Add tso sauce & reduce heat to low. Simmer for 1-2 minutes until the sauce is fragrant & sticky on the tofu.
Divide rice on bowls or plates & add tofu with sauce, serving with veggies on top. Sprinkle with sesame seeds & remaining green onion.