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Savoury Tofu Bowls

Savoury Tofu Bowls

with Ginger-Garlic Rice and Veggies
4.0(6)
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Calories
: 
710 kcal
Protein
: 
24g protein
Difficulty
: 
Medium
Allergens:
  • Soy
  • Mustard
  • Egg
  • Soy
  • Sulphites
  • Milk
  • May contain traces of allergens
  • Egg
  • Mustard
  • Wheat
  • Fish
  • Sesame
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 unit(s)

Tofu

(Contains: Soy)

¾ cup

Jasmine Rice

1 unit(s)

Sweet Bell Pepper

56 g

Snow Peas

1 unit(s)

Green Onion

2 tbsp

Ginger-Garlic Puree

(May be present: Soy, Sulphites, Milk)

2 tbsp

Sweet Chili Sauce

(May be present: Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

¼ cup

Vegetarian Oyster Sauce

(Contains: Soy May be present: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

2 tbsp

Spicy Mayo

(Contains: Mustard, Egg May be present: Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)

Not included in your delivery

0.13 tsp

Pepper*

1 tbsp

Oil*

¼ tsp

Salt*

Calories710 kcal
Fat27 g
Saturated Fat4 g
Carbohydrate94 g
Sugar21 g
Dietary Fiber4 g
Protein24 g
Cholesterol10 mg
Sodium2040 mg
Trans Fat0.1 g
Potassium450 mg
Calcium600 mg
Iron5.5 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.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Medium Bowl
•Large Non-Stick Pan

Cooking Steps

PDF
Cook rice
1
  • Using a strainer, rinse rice until water runs clear.
  • Once boiling, add rice and half the ginger-garlic puree to the pot. Stir to combine.
  • Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.


Prep
2
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Trim snow peas.
  • Thinly slice green onion.
  • Combine oyster sauce, sweet chili sauce, remaining ginger-garlic puree and 1/4 cup (1/3 cup) water in a medium bowl.
Cook veggies
3
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snow peas and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min.
  • Remove from heat, then season veggies with salt and pepper.
  • Transfer to a plate, then cover to keep warm.
Cook tofu
4
  • Pat tofu dry with paper towels, then crumble into pea-sized pieces.
  • Heat the same pan over medium-high.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
  • Reduce heat to medium, then add oyster sauce mixture. Cook, stirring often, until heated through, 1-2 min.
  • Season with pepper.
Finish and serve
5
  • Fluff rice with a fork, then stir in half the green onions.
  • Divide ginger-garlic rice between bowls. Top with veggies, tofu and fried eggs, if using.
  • Dollop spicy mayo over top and sprinkle with remaining green onions.
Got eggs? (optional)
6
  • If desired, while tofu cooks, heat a medium non-stick pan over medium-low heat.
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
  • Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper.
  • Pan-fry, covered, until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)

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