Sesame-Soy Tofu and Rice Bowls

Name: Sesame-Soy Tofu and Rice Bowls with Sriracha Mayo Drizzle
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 unit(s) Tofu; ¾ cup Jasmine Rice; 56 g Carrot, julienned; 1 tbsp Garlic Puree; 1 unit(s) Shanghai Bok Choy; 2 tbsp Mayonnaise; 2 tsp Sriracha; 2 tbsp Soy Sauce; 1 tbsp Sesame Oil; 2 unit(s) Green Onion; 113 g Sugar Snap Peas; ¼ tsp Salt*; 0.13 tsp Pepper*

with Sriracha Mayo Drizzle

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This veggie-packed bowl is topped with umami-rich sesame-soy tofu. Fluffy rice and sriracha mayo finish this quick weeknight dinner off with a bang!

Tags:

Quick

•Spicy

•Veggie

Allergens:

Soja

•Egg

•Senf

•Hvede

•Sesamzaad

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 Time20 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

¾ cup

Jasmine Rice

56 g

Carrot, julienned

1 tbsp

Garlic Puree

1 unit(s)

Shanghai Bok Choy

2 tbsp

Mayonnaise

2 tsp

Sriracha

2 tbsp

Soy Sauce

1 tbsp

Sesame Oil

2 unit(s)

Green Onion

113 g

Sugar Snap Peas

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories660 kcal

Fat22 g

Saturated Fat3 g

Carbohydrate83 g

Sugar8 g

Dietary Fiber4 g

Protein25 g

Cholesterol10 mg

Sodium1010 mg

Trans Fat0.1 g

Potassium500 mg

Calcium650 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

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

Add rice to the boiling water. 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, thinly slice green onions.
Trim snap peas.
Pat tofu dry with paper towels, then crumble into pea-sized pieces.
Heat a large non-stick pan over medium-high heat.
When hot, add sesame oil, then tofu, garlic puree and half the green onions. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Season with salt and pepper.
Add 1 1/2 tbsp (3 tbsp) soy sauce. Cook, stirring often, until tofu is coated, 1-2 min.

Add snap peas to the pan with tofu. Cook, stirring often, until tender-crisp, 3-4 min.
Add carrots and bok choy. Cook, stirring often, until tender-crisp, 1-2 min. Season with salt and pepper, to taste.
Remove the pan from heat.

Stir together mayo, 1 tsp (2 tsp) soy sauce and sriracha in a small bowl. Set aside.

Fluff rice with a fork, then stir in remaining green onions. Season with salt, to taste.
Divide rice between plates.
Top with tofu-veggie mixture.
Drizzle sriracha mayo over top.

Heat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) oil, then crack in two eggs (4 for 4 ppl). Season with salt and pepper.
Pan-fry covered until whites are set, 2-3 min.** (NOTE: The yolks will still be runny.)
Top bowls with eggs!

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook it in the same way the recipe instructs you to cook the turkey, until golden-brown all over, 6-7 min.