Filipino-Inspired Tofu Bowls

Name: Filipino-Inspired Tofu Bowls with Peppers and Snap Peas
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Tofu; ¾ cup Basmati Rice; 113 g Sugar Snap Peas; 1 unit(s) Sweet Bell Pepper; 2 unit(s) Green Onion; 28 g Crispy Shallots; 2 tbsp Soy Sauce; 2 tbsp Ginger-Garlic Puree; 2 tbsp Seasoned Rice Vinegar; 1 tbsp Brown Sugar; 9 g Cornstarch; 1 tbsp Oil*; 0.19 tsp Salt*; 0.06 tsp Pepper*; 1 tbsp Butter*

with Peppers and Snap Peas

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This family dinner is quick and easy to make, and it's packed with bold flavours. You'll love the crumbled tofu, sugar snap peas and peppers in our sweet and savoury sauce.

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Sweet bell pepper • Basmati rice • Sugar snap peas • 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) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Rice vinegar (rice vinegar, sugar, salt) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Brown sugar (cane sugar, molasses) • Cornstarch • Green onion.

Tags:

Family Friendly

•Veggie

Allergens:

Soy

•Wheat

•Sulphites

•Milk

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 Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

¾ cup

Basmati Rice

113 g

Sugar Snap Peas

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Green Onion

28 g

Crispy Shallots

2 tbsp

Soy Sauce

2 tbsp

Ginger-Garlic Puree

2 tbsp

Seasoned Rice Vinegar

1 tbsp

Brown Sugar

9 g

Cornstarch

Not included in your delivery

1 tbsp

Oil*

0.19 tsp

Salt*

0.06 tsp

Pepper*

1 tbsp

Butter*

Nutrition Values

Calories700 kcal

Fat28 g

Saturated Fat10 g

Carbohydrate93 g

Sugar16 g

Dietary Fiber5 g

Protein26 g

Cholesterol15 mg

Sodium1520 mg

Trans Fat0.3 g

Potassium550 mg

Calcium650 mg

Iron6.5 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

•Whisk

•Medium Bowl

Cooking Steps

Before starting, wash and dry all produce.
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.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove the pot from heat. Set aside, still covered.

Meanwhile, trim, then halve snap peas.
Core, then cut pepper into 1/2-inch pieces.
Thinly slice green onions, keeping white and green parts separate.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then green onion whites, snap peas and peppers. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
Remove from heat, transfer veggies to a plate.

Meanwhile, to a medium bowl, add vinegar, brown sugar, ginger-garlic puree, soy sauce, cornstarch and 1/2 cup (3/4 cup) water. Season with pepper, then whisk to combine.

Pat tofu dry with paper towels, then crumble into pea-sized pieces.
Reheat the same pan (from step 2) over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
Add prepared sauce. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
Add veggies to the pan, then cook for 1-2 min, stirring often, until warmed through.

Fluff rice with a fork, then stir in half the crispy shallots and 1 tbsp (2 tbsp) butter. Season with salt, then stir to combine.
Divide rice between bowls. Top with tofu-veggie mixture.
Sprinkle remaining green onions and remaining crispy shallots over top.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.