This quick and easy bowl is inspired by the bold flavours of Vietnam! Sweet and savoury sing together when tofu is caramelized with brown sugar and zesty aromatics. Get to know fragrant lemongrass at the dinner table tonight!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Tofu
(Contains Soy)
¾ cup
Jasmine Rice
2 unit(s)
Shanghai Bok Choy
28 g
Crispy Shallots
(Contains Wheat)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 unit(s)
Green Onion
1 unit(s)
Lemongrass
1 unit(s)
Chili Pepper
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Brown Sugar
2 tsp
Sriracha
(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
0.06 tsp
Pepper*
0.19 tsp
Salt*
½ tbsp
Oil*
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp (4 tbsp) oil, then tofu and bok choy stems. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Follow the rest of the recipe as written.