Sesame-Soy Tofu and Rice Bowls
with Sriracha Mayo Drizzle
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!
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)
¾ cup
Jasmine Rice
56 g
Carrot, julienned
1 tbsp
Garlic Puree
(May contain traces of: Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 unit(s)
Shanghai Bok Choy
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish)
2 tsp
Sriracha
(May contain traces of: Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
2 tbsp
Soy Sauce
(Contains: Soy, Wheat May contain traces of: Sesame, Crustaceans, Milk, Mustard, Sulphites, Fish, Egg)
1 tbsp
Sesame Oil
(Contains: Sesame)
2 unit(s)
Green Onion
113 g
Sugar Snap Peas
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
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.
