Filipino-Inspired Tofu Rice Bowls

Name: Filipino-Inspired Tofu Rice Bowls with Fried Egg and Shallot Rice
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Tofu; 2 unit(s) Egg; ¾ cup Basmati Rice; 1 unit(s) Sweet Bell Pepper; 56 g Green Peas; 56 g Carrot, julienned; 1 tbsp Garlic Puree; 28 g Crispy Shallots; 4 tbsp Tomato Sauce Base; 1 tbsp Beef Stock Powder; 1 tbsp Soy Sauce; 0.06 tsp Pepper*; ¼ tsp Sugar*; 0.06 tsp Salt*; ½ tbsp Oil*; 1.5 tbsp Butter*

with Fried Egg and Shallot Rice

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An homage to one of the quick and functional family-friendly recipes of the Philippines known as 'giniling,' this is a dinnertime passport to this Southeast Asian paradise.

Allergens:

Soja

•Egg

•Hvede

•Schwefeldioxide und Sulfite

•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 Time25 minutes

Cooking Time3 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

2 unit(s)

Egg

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

56 g

Green Peas

56 g

Carrot, julienned

1 tbsp

Garlic Puree

28 g

Crispy Shallots

4 tbsp

Tomato Sauce Base

1 tbsp

Beef Stock Powder

1 tbsp

Soy Sauce

Not included in your delivery

0.06 tsp

Pepper*

¼ tsp

Sugar*

0.06 tsp

Salt*

½ tbsp

Oil*

1.5 tbsp

Butter*

Nutrition Values

Calories770 kcal

Fat32 g

Saturated Fat12 g

Carbohydrate86 g

Sugar10 g

Dietary Fiber7 g

Protein33 g

Cholesterol215 mg

Sodium1460 mg

Trans Fat0.5 g

Potassium800 mg

Calcium700 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

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Medium Non-Stick Pan

Cooking Steps

Add rice, and 1 tbsp (2 tbsp) butter to boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

While rice cooks, core, then cut pepper into 1/2-inch pieces.

Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, peppers and peas. Cook, stirring often until lightly charred, 3-4 min.
Add carrots. Cook, stirring often until veggies are tender-crisp. 1-2 min.
Transfer to a plate and cover to keep warm.

Pat tofu dry with paper towels, then crumble into pea-sized pieces.
Reheat the same pan over medium-high.
When 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. Add garlic puree, tomato sauce base, stock powder, soy sauce, 1/2 tsp (1 tsp) sugar and 1/3 (1/2 cup) water. Stir to mix.
Add veggies. Cook, stirring often, until sauce has thickened slightly and veggies are soft, 2-3 min.

Heat a medium non-stick pan over medium heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) butter and swirl pan, until melted.
Crack in eggs.
Season with salt and pepper.
Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: Yolks will still be runny! Also, if preferred, pan-fry eggs using 1/2 tbsp oil instead of butter.)

Fluff rice with fork, then stir in half the crispy shallots.
Divide rice between bowls. Top with tofu and veggie mixture.
Top with fried eggs.
Sprinkle remaining crispy shallots overtop.

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, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Follow the rest of the recipe as written.