Speedy Caramelized Tofu Bowls
with Sticky Lemongrass-Scented Rice
This quick and easy bowl is inspired by the bold flavours of Vietnam, and features caramelized tofu and zesty aromatics. Get to know fragrant lemongrass at the dinner table tonight.
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 May contain traces of: Wheat)
¾ cup
Jasmine Rice
2 unit(s)
Shanghai Bok Choy
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: 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 traces of: Wheat, Gluten, Soy, Sulphites, Milk, Mustard, Fish, Crustaceans, Tree nuts, Egg, Sesame)
2 tbsp
Brown Sugar
(May contain traces of: Wheat, Soy, Sulphites, Milk, Mustard, Fish, Crustaceans, Tree nuts, Egg, Sesame, Peanuts)
2 tsp
Sriracha
(May contain traces of: Wheat, Gluten, Soy, Sulphites, Milk, Mustard, Fish, Crustaceans, Tree nuts, Egg, Sesame)
Not included in your delivery
0.06 tsp
Pepper*
0.19 tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.
- Using a strainer, rinse rice until water runs clear.
- Add rice and lemongrass 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.
- Separate bok choy leaves from stems.
- Place in a strainer and rinse under cool water. Pat dry with paper towels, then cut stems into 1-inch pieces.
- 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 1 tbsp (2 tbsp) oil, then tofu and bok choy stems.
- Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Add brown sugar and ginger-garlic puree. Cook, stirring often, until mixture is fragrant and turns dark-brown, 2-3 min.
- Meanwhile, thinly slice green onions.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies.)
- Stir in vegetarian oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies. (NOTE: Reference heat guide). Cook, stirring often, until bok choy leaves wilt.
- Remove from heat, then season with salt and pepper.
- Remove and discard lemongrass. Fluff rice with a fork, then stir in half the green onions and half the crispy shallots.
- Divide rice between bowls.
- Top with caramelized tofu and bok choy mixture.
- Sprinkle with remaining green onions and remaining crispy shallots.
- Drizzle with sriracha and sprinkle any remaining chilies over top, if desired.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 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.
