Peanutty Ground Tofu Stir-Fry
with Snow Peas and Peppers- Soya
- Arachides
- Blé
- Sulfites
- Blé
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Sésame
- Sulfites
- Soya
- Noix
- Arachides
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!
Ingrédients
1 pièce(s)
Tofu
(Contient: Soya Peut contenir : Blé)
2 pièce(s)
Beurre d'arachides
(Contient: Arachides)
4 cs
Sauce au gingembre
(Contient: Soya, Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites)
1 cs
Purée d’ail
(Peut contenir : Blé, Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites, Soya, Noix)
1 cs
Sauce soya
(Contient: Soya, Blé, Sulfites Peut contenir : Blé, Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites, Soya)
1 pièce(s)
Poivron
56 g
Pois mange-tout
¾ tasse(s)
Riz au jasmin
(Peut contenir : Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame, Sulfites, Soya, Noix, Arachides)
7 g
Coriandre
28 g
Arachides, hachées
(Contient: Arachides Peut contenir : Oeuf, Gluten, Lait, Moutarde, Sésame, Sulfites, Soya, Noix)
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sucre*
0.13 cc
Sel*
¼ cc
Poivre*
Ustensiles
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.
