Kung Pao Tempeh and Soba Noodles
served with Pan-Seared Sesame Bok Choy and Crunchy Chile Dressing
The original kung pao was developed in the Sichuan province of China and uses its namesake peppercorns as part of the flavoring for the dish. Sichuan peppercorns are actually not peppercorns at all, but berries, and are distinctly bitter and spicy. We add tofu to this special sauce and then toss with soba noodles. Pan-seared baby bok choy in a sesame dressing, fresh cilantro, and our house-made crunchy chile dressing round out the meal.
2-3 and 4-5 Person Box *Water, *Bok Choy, *Soba Noodles (*wheat flour, buckwheat flour, sea salt), *Silken Tofu (water, *soybeans, contains 2% or less of: glucono delta lactone, calcium sulfate, magnesium chloride), *White Mushrooms, *Yellow Onion, *Canola Oil, *Carrots, *Tomato Paste (*tomato paste and naturally derived citric acid), *Green Onion, *Fresh Cilantro Leaves, *Gluten Free Low Sodium Tamari Soy Sauce (water, *soybeans, salt, *alcohol), *Tempeh (cultured *soybeans (soybeans, lactic acid from plant source), water, *brown rice), *Mellow White Miso (*whole soybeans, *handmade rice koji (*rice, koji spores (aspergillus oryzael)), sun-dried sea salt, blue ridge mt. well water), *Toasted Sesame Oil, *Ginger, *Tahini, *Cornstarch, *Pure Lime Juice, *Garlic, Sea Salt, *Blue Agave, *Chili Crushed, *Cashews, *Onion Powder, *Peppercorn Sichuan, *Ground Cumin Seeds, *Anise Star, *Ground Black Pepper, *Ground Cardamom *Certified Organic By QAI
Allergens Wheat, Soy, Tree Nuts (Cashew)
At Simple Feast we take every precaution to ensure that cross contamination of ingredients does not occur in our kitchens. Please be aware that our meals are produced in a kitchen that contains wheat, soy, tree nuts, peanuts and seeds.
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NET WT: 43.56 OZ (2.72 LB) 1.24 kg - 2-3 person box
NET WT: 87.13 OZ (5.45 LB) 2.47 kg - 4-5 person box
Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need. We also suggest washing and drying all vegetables and herbs.
- Bring a large saucepan of salted water to a boil.
- Cut off and discard the root end of the green onions and then thinly slice on the diagonal. Finely chop the cilantro leaves and tender stems.
- Warm the kung pao sauce in a saucepan over medium-low to medium heat, stirring occasionally. Cut the tofu into a medium dice and stir into the sauce. Lower the heat and keep warm.
- Set a frying pan over medium-high heat. Add enough oil to coat the pan. Let the pan heat up for about 1 minute. Cut the bok choy in half lengthwise and add to the pan cut side down. Cover with a lid and cook until the bok choy has wilted a bit, about 4 minutes. It should be tender when pierced with a paring knife but still crisp. If not, add a few tablespoons of water to the pan, cover again, and cook until tender. Remove from the pan. Season with a bit of salt.
- While the bok choy is cooking, add the noodles to the boiling water and cook until tender but still with a bite, 3 to 4 minutes. Drain and toss with the tofu-kung pao. Top with the green onion and half of the cilantro.
- Drizzle the sesame dressing over the bok choy and sprinkle with the remaining cilantro.
- Enjoy the kung pao-tofu and soba noodles with the sesame bok choy and the crunchy chile dressing.