SuperQuick Peanutty Tofu Bowls

Name: SuperQuick Peanutty Tofu Bowls with Snow Peas and Carrots
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Tofu; 9 g Moo Shu Spice Blend; 1 unit(s) Peanut Butter; ¼ cup Vegetarian Oyster Sauce; ½ tbsp Soy Sauce; 1 tbsp Garlic Puree; 56 g Carrot, julienned; 56 g Snow Peas; 2 unit(s) Honey; ¾ cup Jasmine Rice; ½ unit(s) Lime; 28 g Peanuts, chopped; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Snow Peas and Carrots

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Silky, savoury-sweet peanut sauce takes tofu, crisp snow peas and julienned carrots to a whole new level! This rice bowl ticks all the boxes and it's on the table in no time flat.

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Jasmine rice • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Limes • Carrots • Snow peas • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Honey • Peanuts • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat).

Tags:

SuperQuick

•Veggie

Allergens:

Soy

•Sulphites

•Wheat

•Peanuts

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 Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Tofu

9 g

Moo Shu Spice Blend

1 unit(s)

Peanut Butter

¼ cup

Vegetarian Oyster Sauce

½ tbsp

Soy Sauce

1 tbsp

Garlic Puree

56 g

Carrot, julienned

56 g

Snow Peas

2 unit(s)

Honey

¾ cup

Jasmine Rice

½ unit(s)

Lime

28 g

Peanuts, chopped

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories820 kcal

Fat32 g

Saturated Fat5 g

Carbohydrate107 g

Sugar26 g

Dietary Fiber5 g

Protein30 g

Sodium2130 mg

Potassium550 mg

Calcium600 mg

Iron6 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

•Large Non-Stick Pan

•Large Bowl

•Whisk

Cooking Steps

Before starting, to a medium pot, add 1 cup (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, add rice. Cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Juice half the lime (use whole lime for 4 servings).
Halve snow peas.
In a large bowl, whisk together peanut butter, oyster sauce, honey, soy sauce, 1/2 tbsp (1 tbsp) lime juice and 1/3 cup (2/3 cup) water.

Pat tofu dry with paper towels, then crumble into pea-sized pieces.
Heat a large non-stick pan over high.
When pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Season with pepper.
Reduce heat to medium-high.
Add Moo Shu Spice Blend and garlic puree. Cook for 30 sec, stirring constantly, until fragrant.

To the pan with tofu, add carrots and snow peas. Cook for 3-4 min, stirring often, until vegetables are tender.
Remove the pan from heat, then add peanut butter mixture. Stir to combine.

Fluff rice with a fork.
Divide rice between bowls.
Top with tofu-vegetable mixture.
Sprinkle peanuts over top.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.