Sweet Chili Tofu Rice Bowls
with Cashews and Stir-Fried Veggies
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Sweet bell pepper • Basmati rice • Shanghai bok choy • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Soy sauce (soy, sulphites, wheat) (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) • Cashews • Cornstarch • Thai spice blend (mustard, milk) (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) • Garlic.
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: Wheat, May contain traces of allergens, Soy)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
¾ cup
Basmati Rice
(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)
2 tbsp
Soy Sauce
(Contains: May contain traces of allergens, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Wheat)
4 tbsp
Sweet Chili Sauce
(Contains: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard, May contain traces of allergens)
7 g
Thai Spice Blend
(Contains: May contain traces of allergens, Milk, Mustard, Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
9 g
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
28 g
Cashews, chopped
(Contains: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Cashews)
1 unit(s)
Garlic, cloves
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add Thai Spice Blend, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Cut bok choy into 1-inch pieces.
- Peel, then mince or grate garlic.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
- To a large bowl, add tofu, half the cornstarch and 1/2 tbsp (1 tbsp) soy sauce.
- Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium.
- While the pan heats, in a small bowl, combine sweet chili sauce, remaining soy sauce, remaining cornstarch and 1/2 cup (1 cup) water. Set aside.
- When hot, add cashews to the dry pan.
- Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Return the same pan to medium-high.
- Add 1 tbsp (2 tbsp) oil, then tofu.
- Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Add peppers. Cook for 1-2 min, stirring often, until slightly softened.
- Add bok choy. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Season with salt and pepper.
- To the pan with tofu and veggies, add the chili-soy sauce mixture and garlic.
- Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Roughly chop cashews.
- To the pot with rice, add 1 tbsp (2 tbsp) butter, then fluff with a fork until butter melts.
- Season with salt and pepper.
- Divide rice between bowls. Top with tofu and veggies.
- Sprinkle cashews over top.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken.
Cook tofu for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.
