Spicy Maple Tofu Bowls
with garlic rice & veggies- Crevettes
- Soya
- Sulfites
- Blé
- Poisson
- Moutarde
- Sésame
- Soya
- Sulfites
- Arachides
- Lait
- Noix
- Oeuf
- Crustacés
- Blé
- Peut contenir des traces d’allergènes
- Gluten
- Triticale
Flavourful fluffy garlic rice is topped with roasted veggies and seared tofu! A sweet and spicy maple glaze on the tofu seals the deal.
Ingrédients
285 g
Crevettes
(Contient : Crevettes)
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
1 pièce(s)
Oignon jaune
7.5 g
Bouillon de légumes en poudre
(Contient : Soya, Sulfites Peut contenir : Moutarde, Sésame, Arachides, Lait, Noix, Blé)
1 cs
Vinaigre de riz assaisonné
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Lait, Noix, Oeuf, Blé)
2 cs
Sirop d'érable
1 cs
Sauce aux piments et à l’ail
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
1 cs
Sauce soya
(Contient : Soya, Sulfites, Blé Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Oeuf, Crustacés, Blé, Gluten)
2 pièce(s)
Gousses d'ail
1 pièce(s)
Poivron
1 pièce(s)
Oignon vert
9 g
Fécule de maïs
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé, Triticale)
Non inclus dans la livraison
2 cs
Huile*
1 cs
Beurre*
0.06 cc
Sel*
0.06 cc
Poivre*
Valeurs nutritionnelles
Matériel
Instructions
- 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!
