Step 1

Prepare the tofu:Press the tofu to remove as much moisture as possible, then cut into bite-sized cubes.

Step 2

Make the marinade/sauce:In a medium-sized bowl, whisk together all the sauce ingredients. Add the tofu to the sauce, ensuring it is well-coated, and set aside while you prepare the other ingredients.

Step 3

Prepare the vegetables:Peel and finely chop the garlic and ginger. Cut 3 scallions into 1 cm pieces and finely slice the remaining scallion for garnish.Cut the dried chillies in half, remove the seeds, and finely chop them. Trim the base of the bok choy and slice thinly (the green leaves can be roughly chopped, as they wilt quickly when cooked).

Step 4

Heat the rice:Since this is a quick-cooking dish, follow the instructions on the rice pouch so it’s ready to serve by the time the dish is finished.

Step 5

Cook the tofu and vegetables:Heat a large non-stick wide-bottomed pan or wok over high heat. Once hot, reduce the heat to medium-high. Add the chopped chillies and black pepper, stirring quickly around the pan for about a minute.Reduce the heat to medium, then add the garlic and ginger, stirring constantly.Remove the tofu from the marinade and add it to the pan, cooking for 1-2 minutes until it starts to brown.

Step 6

Add the vegetables:Add the scallions and bok choy (or tenderstem broccoli), stirring for a few minutes until the vegetables begin to cook through. Add the peanuts or cashews, along with the remaining sauce, and cook for another minute, stirring until everything is well-coated and heated through.

Step 7

Serve:Serve the Kung Pao tofu with the cooked rice, garnished with the remaining sliced scallion. Enjoy!