Peanutty Ground Tofu Stir-Fry
with Snow Peas and Peppers
This meal is inspired by Thai flavours and is super family-friendly! Crisp veggies and crumbled tofu is coated with a creamy ginger-peanut sauce. Your flavour-packed plate gets topped with toasted peanuts for a final crunch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
2 unit(s)
Peanut Butter
(Contains Peanuts)
4 tbsp
Ginger Sauce
(Contains Soy, Wheat May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 unit(s)
Sweet Bell Pepper
56 g
Snow Peas, trimmed
¾ cup
Jasmine Rice
7 g
Cilantro
28 g
Peanuts, chopped
(Contains Peanuts)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Once water boils, 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.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on peanuts so they don't burn!)
- Transfer to a small bowl.
- Meanwhile, trim, then halve peas.
- Core, then cut pepper into 1/2-inch pieces.
- Add peanut butter, 1/8 tsp (1/4 tsp) sugar and 1/4 cup (1/2 cup) warm water to a medium bowl. Whisk to combine. Stir in ginger sauce, then set aside.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces. Season with salt and pepper.
- Add 1 tbsp (2 tbsp) oil to the same pan (from step 2), then peppers and peas. Cook, stirring often, until tender-crisp, 2-3 min.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Add 1 tbsp (2 tbsp) oil to the same pan, then tofu. Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil then tofu. Cook, stirring often, until tofu is golden-brown all over, 6-7 min.
- Add soy sauce and garlic puree. Cook, stirring often, until fragrant, 1 min.
- Season with salt and pepper.
- Add peanut butter mixture and veggies to the pan.
- Cook, stirring often, until tofu is coated and sauce thickens slightly, 2-3 min.
- Remove rom heat, then season with salt and pepper, to taste.
- Meanwhile, roughly chop cilantro.
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice between bowls.
- Top with peanutty tofu stir-fry.
- Sprinkle remaining cilantro and toasted peanuts over top.
