Gingery Chili-Lemon Tofu
with Scallion Rice and Veggie Stir-Fry- Soy
- Wheat
- Sulphites
- Milk
- Wheat
- May contain traces of allergens
- Tree nuts
- Fish
- Sulphites
- Soy
- Milk
- Gluten
- Sesame
- Crustaceans
- Egg
- Mustard
- Peanuts
Inspired by the Chinese-American classic, this lemon tofu recipe has bright and fiery flavours. Saucy tofu teams up with lightly charred veggies for a satisfying dinner any night of the week. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Zucchini • Jasmine rice • Snow peas • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Lemon • 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) • Green onion • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
¾ cup
Jasmine Rice
56 g
Snow Peas
1 unit(s)
Zucchini
½ unit(s)
Lemon
1 unit(s)
Green Onion
2 tbsp
Sweet Chili Sauce
(Contains: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard, May contain traces of allergens)
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
1 tbsp
Soy Sauce
(Contains: May contain traces of allergens, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Wheat)
1 unit(s)
Chicken Broth Concentrate
9 g
Moo Shu Spice Blend
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
0.13 tsp
Pepper*
1.5 tbsp
Oil*
0.13 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- To a medium pot add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add 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.
- Zest, then juice half the lemon (whole lemon for 4 servings).
- Halve zucchini lengthwise, then cut into 1/4-inch halfmoons.
- Trim snow peas.
- Thinly slice green onion.
- To a medium bowl, add sweet chili sauce, stock concentrate, lemon zest, half the soy sauce, 1/2 tbsp (1 tbsp) lemon juice and 1/3 cup (1/2 cup) water. Stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, zucchini and snow peas. Cook for 2-3 min, stirring often, until lightly charred and tender-crisp.
- Add remaining soy sauce. Season with salt and pepper, then stir to coat.
- Transfer veggies to a plate and cover to keep warm.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
- Reheat the same from step 3 pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu.
- Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Sprinkle Cream Sauce Spice Blend and half the Moo Shu Spice Blend (use all for 4 servings) over tofu. Stir to coat.
- Reduce heat to medium. Add sauce mixture and 1 tbsp (2 tbsp) butter.
- Cook for 2-4 min, stirring occasionally until butter has melted and sauce thickens slightly.
- Season with salt and pepper.
- Fluff rice with fork. Add half the green onions. Stir to mix.
- Divide rice between plates. Top with veggies and tofu.
- Spoon any remaining sauce from the pan over top.
- Sprinkle remaining green onions over top.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.
