Gong Bao Tofu

1. Crispy tofu (ready-to-cook)
2. Gongbao sauce (gluten-free)
3. Onions and leeks (organic/non-organic)
4. Peanuts

• Sauce: soy sauce (gluten-free), rice vinegar, sugar, rapeseed oil, peppercorn oil, dried chilli, garlic, leeks, white pepper, salt, cooking wine and cornstarch.
• Veggies: onions and leeks.
• Peanuts: peanuts.
• Crispy tofu: tofu, corn starch, baking soda, and cinnamon powder.

Soy and Peanuts.

1. Put the crispy tofu directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes.
2. Meanwhile, rinse the veggies under cold running water, then add 30g of cooking oil to your pan and stir-fry the vegetables over medium-high heat for about 3 minutes, until they are crisp-tender.
3. Turn the heat to medium-low, add the cooked crispy tofu (from step 1), the sauce, and the peanuts to the pan, stirring to combine for 30 seconds. Then place the meal into a serving plate and enjoy!

• Crispy tofu: refrigerated for up to 2 weeks or frozen for up to 1 year; 
• Sauce: refrigerated for up to 1 month or frozen for up to 1 year; 
• Veggies: refrigerated and consumed in 5 days.