Firey Mapo-Style Crispy Tofu
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Firey Mapo-Style Crispy Tofu

Firey Mapo-Style Crispy Tofu

with Jasmine Rice and Sesame-Roasted Broccoli

This dinner brings the heat of chilis and Szechwan peppercorns to amp up this tofu dish! Roasted broccoli and sesame-studded jasmine rice help to temper the spice!

Tags:
Spicy
•Veggie
•New
Allergens:
Soy
•Sesame
•Wheat

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 Time
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

30 mL

Ginger-Garlic Puree

(Contains Soy, Sesame, Wheat)

1 tbsp

Sesame Oil

(Contains Sesame)

¾ cup

Jasmine Rice

2 tbsp

Ginger-Garlic Puree

2 tbsp

Cornstarch

227 g

Broccoli, florets

½ tsp

Garlic Salt

1 tbsp

Black Sesame Seeds

(Contains Sesame)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories690 kcal
Fat29 g
Saturated Fat4 g
Carbohydrate87 g
Sugar3 g
Dietary Fiber4 g
Protein24 g
Cholesterol0 mg
Sodium1430 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

•Small pot
•Measuring Cups
•Measuring Spoons
•Baking Sheet
•Large Non-Stick Pan
•Whisk
•Small Bowl

Cooking Steps

Cook rice
1

Before starting, preheat the oven to 450ËšF.Wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then 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, pat tofu dry with paper towels, then cut into 1/2-inch cubes. Season with salt and pepper. Add cornstarch and half the sesame seeds to a large zip-top bag. Add tofu, close the bag, then toss to coat tofu. Cut broccoli into bite-sized pieces. Add broccoli, 1/2 tbsp (1 tbsp) oil and half the sesame oil to an unlined baking sheet. Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 8-10 min.

Cook tofu
3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 7-8 min. (NOTE: Cook tofu in two batches for 4 ppl, using 1 tbsp oil per batch.)

Make sauce
4

Meanwhile, add ginger-garlic puree, Szechuan sauce, soy sauce, remaining sesame oil and 1/2 cup (1 cup) water to a small bowl. Whisk to combine.Add sauce to pan with tofu. Cook, stirring often, until slightly thickened, 3-4 min.

Finish and serve
5

Fluff rice with a fork, then stir in remaining sesame seeds.Divide rice between bowls and top with roasted broccoli.Top with mapo-style tofu.