Tofu Banh Mi-Inspired Bowls

Name: Tofu Banh Mi-Inspired Bowls with Pickled Carrots and Cucumber
Total time: 20 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 unit(s) Tofu; ¾ cup Jasmine Rice; 1 unit(s) Mini Cucumber; 56 g Carrot, julienned; 9 g Sesame Seeds; 1 unit(s) Miso Broth Concentrate; 4 tbsp Hoisin Sauce; 4 tbsp Spicy Mayo; 1 tbsp Seasoned Rice Vinegar; 2 unit(s) Green Onion; 1 tbsp Sesame Oil; 0.31 tsp Salt*; ½ tbsp Sugar*

with Pickled Carrots and Cucumber

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Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Jasmine rice • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Cucumber • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Carrots • Rice vinegar (rice vinegar, sugar, salt) • Sesame oil • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Sesame seeds • Green onion.

Tags:

Quick

•Spicy

•Veggie

Allergens:

Soy

•Sesame

•Mustard

•Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time6 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

¾ cup

Jasmine Rice

1 unit(s)

Mini Cucumber

56 g

Carrot, julienned

9 g

Sesame Seeds

1 unit(s)

Miso Broth Concentrate

4 tbsp

Hoisin Sauce

4 tbsp

Spicy Mayo

1 tbsp

Seasoned Rice Vinegar

2 unit(s)

Green Onion

1 tbsp

Sesame Oil

Not included in your delivery

0.31 tsp

Salt*

½ tbsp

Sugar*

Nutrition Values

Calories820 kcal

Fat50 g

Saturated Fat6 g

Carbohydrate93 g

Sugar19 g

Dietary Fiber3 g

Protein24 g

Cholesterol25 mg

Sodium1420 mg

Trans Fat0.2 g

Potassium400 mg

Calcium600 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Whisk

•Medium Bowl

•Large Non-Stick Pan

Cooking Steps

Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice. Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, thinly slice green onions.
Cut cucumber into 1/4-inch rounds.

In a medium bowl, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar.
Add cucumber and carrots, then toss to coat.
Place in the fridge to pickle.

Meanwhile, heat a large non-stick pan over medium-high.
While the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces.
When hot, add 1/2 tbsp (1 tbsp) sesame oil, 1/2 tbsp (1 tbsp) oil, then tofu.
Cook for 6-7 min, stirring occasionally, until tofu is browned all over.

To the pan, add hoisin sauce, miso broth concentrate and half the sesame seeds.
Cook for 1-2 min, stirring often, until tofu is coated.

Drain pickled veggies and discard liquid.
To the rice, add remaining sesame oil. Fluff rice with a fork and season with salt, if you like.
Divide rice between bowls. Top with tofu, pickled veggies and green onions.
Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.

If you've opted to get tofu, while the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1/2 tbsp (1 tbsp) sesame oil, 1/2 tbsp (1 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Disregard instructions to drain excess fat.