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).
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)
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Carrot
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May contain traces of: Wheat, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Wheat, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, Soy)
1 unit(s)
Green Onion
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Mustard, Tree nuts, Sesame, Sulphites, Soy, Peanuts)
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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Cook tofu for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.
