Cal Smart Sweet Heat Tofu

Name: Cal Smart Sweet Heat Tofu with Steamed Rice and Sautéed Veggies
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Tofu; ¾ cup Basmati Rice; 2 unit(s) Shanghai Bok Choy; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Yellow Onion; 4 g Garlic Salt; 1 tbsp Whole Grain Mustard; 2 tbsp Sweet Chili Sauce; 1 tbsp Soy Sauce; 1 tbsp Oil*; 0.06 tsp Salt*; 0.13 tsp Pepper*

with Steamed Rice and Sautéed Veggies

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The dynamic flavour duo of sweet and heat cannot be beat! Tangy whole grain mustard brings an already-exciting tofu recipe to the next level!

Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.

Ingredients: Tofu (water, soybeans, calcium sulfate, magnesium chloride) (soy) • Bok choy • Sweet bell pepper • Basmati rice • Yellow onion • 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) • 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) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, spices, spice extract, natural flavour, xanthan gum) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:

Calorie Smart

•Spicy

•Veggie

Allergens:

Soy

•Mustard

•Sulphites

•Wheat

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 Time8 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Tofu

¾ cup

Basmati Rice

2 unit(s)

Shanghai Bok Choy

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

4 g

Garlic Salt

1 tbsp

Whole Grain Mustard

2 tbsp

Sweet Chili Sauce

1 tbsp

Soy Sauce

Not included in your delivery

1 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories600 kcal

Fat17 g

Saturated Fat2.5 g

Carbohydrate84 g

Sugar13 g

Dietary Fiber5 g

Protein26 g

Cholesterol5 mg

Sodium1390 mg

Potassium700 mg

Calcium700 mg

Iron6 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

•Whisk

•Small Bowl

•Large Non-Stick Pan

Cooking Steps

Before starting, wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
Core, then cut pepper into 1/4-inch slices.
Peel, then cut onion into 1/4-inch slices.
To a small bowl, add sweet chili sauce, whole grain mustard, half the soy sauce and 1/3 cup (1/2 cup) water. Whisk to combine.

Heat a large non-stick pan over medium-high. When hot, 1/2 tbsp (1 tbsp) oil then peppers and onions. Season with salt and pepper. Cook for 2-4 min, stirring often, until tender and lightly golden.
Add bok choy and 2 tbsp (4 tbsp) water. Cook for 1-2 min, stirring often, until tender. Remove from heat and stir in remaining soy sauce.
Transfer to a plate and cover to keep warm.

Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over.
Season with remaining garlic salt and pepper.
Heat the same pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil then tofu. Pan fry 2-3 min per side, until golden.

Add sauce mixture to pan and flip tofu to coat.
Cook for 1-2 min, until sauce is warm.

Fluff rice with fork. Stir in veggies.
Thinly slice tofu.
Divide rice between plates.
Top with tofu.
Spoon sauce from pan over tofu.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu the same way the recipe instructs you to season pork chops. Pan fry 2-3 min per side, until golden. Continue with the rest of the recipe as written.