Kung Pao Tofu & Veggies
Golden fried tofu is paired with caramelized eggplant, carrots, and red peppers 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
28g
Carbs
77g
Calories
660kcal
Fat
26g
Ingredients
Tofu, Japanese Eggplant, Jasmine Rice, Red Bell Pepper, Carrots, Light Soy Sauce, Chiankiang Vinegar, Canola and Olive Oil Blend, Garlic, Peanuts, Sugar, Canola Oil, Ginger, Shaoxing Wine, Soy Sauce, Kosher Salt, Corn Starch, Crushed Red Pepper, Mushroom Seasoning, Vegetable Base, Green Onion, Canola Oil
Contains wheat, peanuts, soybeans.
Reviews
3.2
Based on 39 reviews
Daisy · 04/18/26
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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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