Sweet Heat Tofu Bowls
with Edamame Jasmine Rice
Sweet and spicy tofu sits on a bed of edamame rice for this quick and easy dinner. Sesame seeds add a pop of nuttiness!
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Carrots • Jasmine rice • Yellow onion • Edamame (soy) • 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 (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 • Sesame seeds • 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: Soy May contain traces of: Wheat)
¾ cup
Jasmine Rice
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites May contain traces of: Wheat, Fish, Milk, Mustard, Sesame, Egg)
1 tbsp
Sesame Oil
(Contains: Sesame)
2 unit(s)
Garlic, cloves
½ unit(s)
Yellow Onion
56 g
Edamame
(Contains: Soy)
1 unit(s)
Carrot
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Milk, Mustard, Egg, Soy, Sulphites, Tree nuts, Gluten, Peanuts)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Wheat, Fish, Milk, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Gluten, Crustaceans)
Not included in your delivery
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice and edamame to the boiling water, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then mince or grate garlic.
- Peel, then cut carrot into 1/4-inch half moons.
- Peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until fragrant. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- To the same pan, add half the sesame oil, then onions and carrots. Cook for 3-4 min, stirring occasionally, until tender.
- Season with salt and pepper, then transfer to a plate. Cover to keep warm.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.To the same pan, add remaining sesame oil, then tofu and garlic. Cook for 6-7 min, until crispy.**
- Add soy sauce and half the sweet chili sauce. Cook for 2-3 min, stirring often, until tofu is coated.
- Stir in half the sesame seeds.
- Season with salt and pepper.
- Fluff rice with a fork.
- Divide rice between bowls.
- Top with veggies, then tofu mixture.
- Drizzle remaining sweet chili sauce over top.
- Sprinkle with remaining sesame seeds.
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 Beyond Meat®. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
Top bowls with veggies, then tofu mixture.
