Spicy Maple Shrimp Bowls
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Spicy Maple Shrimp Bowls

with garlic rice & veggies

Flavourful fluffy garlic rice is topped with roasted veggies and seared tofu! A sweet and spicy maple glaze on the tofu seals the deal.


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


serving amount

285 g


(Contains Shrimp)

¾ cup

Jasmine Rice

1 unit(s)

Yellow Onion

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 tbsp

Seasoned Rice Vinegar

(May contain Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)

2 tbsp

Maple Syrup

1 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

2 unit(s)

Garlic, cloves

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Green Onion

1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

Not included in your delivery

2 tbsp


1 tbsp


0.06 tsp


0.06 tsp



Nutrition Values

Calories710 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate104 g
Sugar27 g
Dietary Fiber3 g
Protein30 g
Cholesterol195 mg
Sodium2370 mg
Trans Fat0.4 g
Potassium450 mg
Calcium125 mg
Iron3 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.


Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Small Bowl
Large Non-Stick Pan


  • Peel, then cut half the yellow onion into 1/4-inch pieces. Cut remaining yellow onion into 1/2-inch slices.
  • Peel, then mince or grate garlic.
  • In a medium pot, heat 1 tbsp (2 tbsp) butter over medium heat. When butter is melted, add diced onions.
  • Cook for 2-3 min, stirring occasionally, until onions soften slightly.
  • To the pot, add vegetable stock powder, half the garlic, rice and 1 1/3 cups (2 2/3 cups) water. Bring to a boil over high.
  • Once boiling, cover and reduce heat to low. Cook for 12-15 min, until rice is tender and water is absorbed.
  • Set aside for 5 min, off heat and still covered.
  • Fluff rice with a fork.
  • Meanwhile, cut pepper into 1/2-inch pieces.
  • Thinly slice green onions.
  • Pat tofu dry with a clean kitchen towel or paper towels, then cut into 3/4-inch cubes. To a medium bowl, add tofu and half the cornstarch*. Season with salt and pepper, then toss to coat.
  • To a small bowl, add chili-garlic sauce, soy sauce, half the maple syrup (use all for 4 portions), half the vinegar (use all for 4 portions), remaining garlic, remaining cornstarch and 1/2 cup (1 cup) water. Stir to combine.
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
  • When the pan is hot, add peppers and sliced yellow onions.
  • Cook for 4-6 min, stirring often, until tender.
  • Transfer to a plate. Set aside.
  • To the same pan, heat 1 tbsp oil over medium-high heat. When hot, add tofu. (NOTE: For 4 portions cook tofu in 2 batches, using 1 tbsp oil per batch.)
  • Pan-fry for 6-8 min, turning cubes occasionally, until crispy and golden-brown all over.
  • Reduce heat to medium-low.
  • Add spicy maple sauce and veggies. Cook for another 1-2 min, stirring constantly, until tofu is glazed and sauce has slightly reduced.
  • Divide rice between bowls. Top with tofu and veggies, along with any sauce from the pan.
  • Sprinkle green onions over top.
  • Enjoy!