Kung Pao Tofu & Veggies
Golden fried tofu is paired with caramelized carrots, red peppers and steamed broccoli for a bold, satisfying plant-based dish. A Sichuan-inspired kung pao sauce—made with black vinegar, garlic, and soy—adds savory depth, while roasted peanuts bring crunch. Served over jasmine rice and finished with scallions, with the sauce on the side so you can toss everything together after heating for a fresh, just-cooked experience.
Nutritional facts
Protein
26g
Carbs
74g
Calories
620kcal
Fat
23g
Ingredients
Tofu, Jasmine Rice, Broccoli , Red Bell Pepper, Carrots, Light Soy Sauce, Black Vinegar, Garlic, Canola and Olive Oil Blend, Sugar, Peanuts, Ginger, Shaoxing Wine, Canola Oil, Soy Sauce, Kosher Salt, Corn Starch, Crushed Red Pepper, Vegetable Base, Green Onion, Mushroom Seasoning, Canola Oil
Contains soybeans, peanuts, wheat, celery, cereals containing gluten.
Reviews
3.6
Based on 100 reviews
Fi e
Willow · 09/17/26
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About Elaine Phuong
Elaine Phuong, co-owner of Nong Lá Cafe across West Los Angeles, is a first-generation Chinese-Vietnamese immigrant whose cooking is shaped by watching her mother prepare the meals she grew up eating. Those early lessons—rooted in balance and simplicity—now guide the Vietnamese-Chinese dishes she creates, resulting in food that feels familiar, comforting, and easy to enjoy—food you can return to day after day
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