Sweet Chili Tofu and Mango Stir-Fry
with Cilantro Rice and Toasted Peanuts
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Mangos • Sweet bell pepper • Basmati rice • Red onion • 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) • Peanuts • 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) • Sesame oil • Asian sesame spice blend (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) (sesame) • Cornstarch • Cilantro.
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)
¾ cup
Basmati Rice
(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Mango
1 unit(s)
Red Onion
7 g
Cilantro
28 g
Peanuts, chopped
(Contains: May contain traces of allergens, Peanuts, Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
2 tbsp
Sweet Chili Sauce
(Contains: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard, May contain traces of allergens)
1 tbsp
Soy Sauce
(Contains: May contain traces of allergens, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Wheat)
1 tbsp
Sesame Oil
(Contains: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish, May contain traces of allergens, Sesame)
9 g
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
11 g
Asian Sesame Blend
(Contains: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, May contain traces of allergens, Sesame)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 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, heat a large non-stick pan over medium.
- When hot, add peanuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Peel, pit, then cut mango into 1/4-inch pieces.
- Roughly chop cilantro.
- In a small bowl, whisk together soy sauce, half the sweet chili sauce, half the sesame oil, half the Asian Sesame Blend and 1/4 cup (1/2 cup) water. Season with pepper.
- Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes.
- To a medium bowl, add tofu, cornstarch and remaining Asian Sesame Blend. Season with salt and pepper, then toss to coat.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
- Transfer to another plate.
- Reduce heat to medium.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Season with salt and pepper. Cook for 2 min, stirring occasionally, until beginning to soften.
- Add tofu and sauce. Cook for 1-2 min, stirring frequently, until sauce thickens and veggies are tender-crisp.
- Fluff rice with a fork. Stir in half the peanuts and remaining sesame oil. Season with salt.
- Divide rice between plates. Top with veggie-tofu mixture and mango.
- Drizzle remaining sweet chili sauce over top, then sprinkle with cilantro and remaining peanuts.
