Cranberry-Mustard Glazed Tofu
with Wild Rice Medley and Creamy Green Beans
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Green beans • Carrots • Yellow onion • Wild rice medley (parboiled rice, wild rice) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, 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).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
½ cup
Wild Rice Medley
170 g
Green Beans
1 unit(s)
Carrot
1 unit(s)
Yellow Onion
1 unit(s)
Cream Cheese
(Contains: Milk)
20 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
4 tbsp
Cranberry Spread
(May contain traces of: Wheat, Tree nuts, Milk, Mustard, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Crustaceans)
½ tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Wheat, Milk, Mustard, Sesame, Egg, Fish)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Wheat, Milk, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Crustaceans)
15 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Wheat, Tree nuts, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
1 tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- Peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
- To a medium pot, stir together wild rice medley, carrots, half the stock powder, 1 cup (2 cups) water 1 tbsp (2 tbsp) butter. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook for 20-25 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- While rice cooks, trim green beans. Cut in half.
- Peel, then cut onion into 1/4-inch slices.
- Heat another medium pot over medium-high (use same for 4 servings). When hot, add 1 tbsp (2 tbsp) butter and onions. Season with salt and pepper. Cook for 3-4 min, stirring often until soft and golden.
- Sprinkle over half the Cream Sauce Spice Blend. Stir to coat. Add cream cheese, half the mustard, remaining stock powder, 1/4 tsp (1/2 tsp) sugar and 1/3 cup (1/2 cup) water. Cook for 1-2 min, stirring often until sauce thickens slightly.
- Add green beans. Reduce heat to medium. Cover and cook for 7-10 min, stirring often until tender.
- Heat a large non-stick pan over medium-high.
- While pan heats, cut into 1/2-inch pieces, then pat dry with paper towels. Add tofu and remaining Cream Sauce Spice Blend to a shallow dish. Toss to coat.
- When hot, add 1 tbsp oil, then tofu. Pan-fry for 7-8 min, turning occasionally, until golden. (NOTE: Cook tofu in two batches for 4 services, using 1 tbsp oil for each batch.)
- Remove pan from heat. Add soy sauce, half the cranberry spread and remaining mustard. Stir to coat.
- Fluff rice with fork. Stir in half the crispy shallots.
- Divide rice, green beans and tofu between plates.
- Sprinkle remaining crispy shallots over green beans.
- Drizzle remaining cranberry spread over tofu.
