Sticky Ginger Tofu and Rice Bowls
with Marinated Veggies and Snow Peas
This aromatic tofu bowl is packed with tangy marinated veggies and fluffy jasmine rice. Drizzle with tasty Japanese-inspired soy mayo, then stir all the vibrant ingredients together for a classic takeout experience at home!
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Jasmine rice • Snow peas • Cucumber • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Carrots • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Honey.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
¾ cup
Jasmine Rice
56 g
Carrot, julienned
28 g
Crispy Shallots
(Contains Wheat May contain Sesame, Soy, Sulphites, Tree nuts, Mustard, Gluten, Milk, Peanuts)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
113 g
Snow Peas
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 unit(s)
Honey
2 tbsp
Soy Sauce
(Contains Soy, Wheat May contain Soy, Wheat, Egg, Mustard, Sesame, Milk, Fish, Sulphites, Tree nuts, Gluten, Crustaceans)
1 unit(s)
Mini Cucumber
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
½ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add rice, 1/2 tbsp (1 tbsp) ginger-garlic puree and 1 tbsp (2 tbsp) butter to the boiling water. Stir to combine.
- Once boiling, 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 cucumbers.
- Trim snow peas.
- Combine mayo and 1/2 tbsp (1 tbsp) soy sauce in a small bowl.
- Add vinegar and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
- Add cucumbers and carrots. Toss to coat. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Season with salt and pepper.
- Cook, stirring often, until tender-crisp, 3-4 min. Remove from heat.
- Transfer snow peas to a plate, then cover to keep warm.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu.
- Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Add remaining ginger-garlic puree. Cook, stirring to combine, until fragrant, 30 sec.
- Remove from heat, then add honey and remaining soy sauce.
- Season with pepper, then stir to combine.
- Fluff rice with a fork.
- Divide rice between bowls. Top with tofu, snow peas and marinated veggies.
- Drizzle mayo mixture over top and sprinkle with crispy shallots.