Honey-Garlic Tofu Bowls
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Honey-Garlic Tofu Bowls

Honey-Garlic Tofu Bowls

with Green Onion Rice and Peppers

Honey-garlic and soy sauce balance each other out in this easy stir-fry! Tender tofu and wholesome veggies are coated in this sweet and salty sauce, then served over fluffy jasmine rice.

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Carrots • Sweet bell pepper • Jasmine rice • Bok choy • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • 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).

Tags:
Veggie
Allergens:
Soy
Sulphites
Wheat
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 Time30 minutes
Cooking Time6 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy May contain Wheat)

¾ cup

Jasmine Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Carrot

4 tbsp

Honey-Garlic Sauce

(Contains Soy May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Green Onion

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 unit(s)

Shanghai Bok Choy

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.13 tsp

Pepper*

0.31 tsp

Salt*

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Nutrition Values

Calories790 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate107 g
Sugar25 g
Dietary Fiber5 g
Protein24 g
Cholesterol15 mg
Sodium1450 mg
Trans Fat0.3 g
Potassium750 mg
Calcium650 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.

Utensils

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Large Non-Stick Pan

Cooking Steps

Cook rice
1
  • Add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter 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.
  • Once boiling, add rice, 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.
Prep
2
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
  • Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy under running water to wash away any hidden dirt. 
  • Thinly slice green onion.
  • Combine 1/3 cup (1/2 cup) water, honey-garlic sauce and soy sauce in a medium bowl. Set aside.
Cook veggies
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 3 tbsp (1/3 cup) water, 1/8 tsp (1/4 tsp) salt and carrots. Cook, stirring often, until water is absorbed and carrots are tender-crisp, 4-5 min.
  • Add 1 tbsp (2 tbsp) oil, then peppers. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
  • Add bok choy. Cook, stirring often, until veggies are tender, 2-3 min. 
  • Remove from heat, then transfer veggies to a plate. Cover to keep warm.
Prep tofu
4
  • Meanwhile, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. 
  • Season with salt and pepper. Add tofu and Cream Sauce Spice Blend to another medium bowl. Toss well to coat each tofu piece.
Cook tofu and sauce
5
  • Reheat the same pan (from step 3) 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. 
  • Add honey-garlic sauce mixture. Bring to a boil.
  • Cook, stirring often, until sauce thickens, 2-3 min.
  • Remove from heat, then season with pepper, to taste.
Finish and serve
6
  • Fluff rice with a fork, then stir in half the green onions.
  • Divide rice between bowls.
  • Top with veggies and honey-garlic tofu.
  • Sprinkle remaining green onions over top.
Modularity step (under step 4)
7

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. Season tofu the same way the recipe instructs you to season chicken.

Modularity step (under step 5)
8

Cook tofu for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.