Kung Pao Tofu & Garlic Rice
Chef Toben’s son goes wild for the green beans from Din Tai Fung—but when a visit isn’t possible, Chef recreates the magic at home. He pairs the wok-charred beans with tofu, pan-seared until golden and coated in his signature kung pao sauce: a punchy mix of black and red wine vinegar, layered with chili and warm spices. On the side, there’s fragrant garlic rice and a handful of peanuts for crunch.
Nutritional facts
Protein
24g
Carbs
73g
Calories
590
Fat
22g
Ingredients
Dried Red Chilli, Crispy Fried Shallots, Vegetarian Mushroom Sauce, Canola and Olive Oil Blend, Coriander Seeds, Brown Sugar, Red Wine Vinegar, Thai Basil, Cinnamon Stick, Cilantro, Kaffir Lime, Garlic, Black Vinegar, Honey, Thai Red Peppers, Agave Syrup, Corn Starch, Onion, Jasmine Rice, Kosher Salt, Green Beans, Peanuts, Tofu, Gluten Free Tamari, Red Sambal Chili Paste, Shaoxing Wine, Lime Juice, Star Anise, Green Onion, Ginger, Canola Oil, Lemongrass, Soy Sauce
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About Toben Kochman
Toben Kochman, Co-Owner and Chief Culinary Consultant of TOBEN Catering, has an impressive culinary background. He was formally trained at the Cordon Bleu School of Culinary Arts, after which he worked at the two-star Michelin restaurant Apicius in Paris and the acclaimed Susur Restaurant, before launching TOBEN Food by Design in 2005 with his sister Elana. Over the past 18 years, the brother-sister duo has catered every type of event imaginable—from celebrity galas and luxury brand events to tech conferences and intimate dinners with the Dalai Lama. You name it, the company has done it.
Toben’s team of highly skilled, passionate chefs changes its menus seasonally, drawing inspiration from regions and trends around the world. Always focused on fresh, local ingredients, Toben’s cuisine is truly handcrafted and customized for each and every event.
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