Thai-Inspired Ginger Tofu
with Coconut Rice and Peanuts- Soy
- Peanuts
- Sulphites
- Wheat
- Wheat
- May contain traces of allergens
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Sulphites
- Soy
- Gluten
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Coconut milk (coconut extract, water) • 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) • Lime • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Peanuts • 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).
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)
Coconut Milk
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Lime
2 tbsp
Ginger-Garlic Puree
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
28 g
Peanuts, chopped
(Contains: May contain traces of allergens, Peanuts, Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
4 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)
Not included in your delivery
0.38 tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- To a large pot, add coconut milk and 1/2 cup (3/4 cup) warm water. Bring to a simmer over high.
- Using a strainer, rinse rice until water runs clear.
- To simmering coconut milk mixture, add rice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Stir well, cover and reduce heat to medium-low. Cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry for 2-3 min per side, until golden.
- Transfer tofu to an unlined baking sheet. Roast in the middle of the oven for 6-8 min, until golden.
- When tofu is done, transfer to a clean cutting board. Cover loosely with foil, then set aside for 3-5 min to rest.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Cut bok choy into 1 inch pieces. Using a strainer, rinse bok choy leaves to wash away any dirt.
- Zest half the lime (whole lime for 4 servings), then cut into wedges.
- While tofu is resting, reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper. Cook for 2-3 min, stirring often, until peppers are tender-crisp.
- Add bok choy. Cook for 3-4 min, stirring often, until veggies are tender.
- Remove from heat, then transfer veggies to a plate. Cover to keep warm.
- Meanwhile, in a medium bowl, combine sweet chili sauce, soy sauce, ginger-garlic puree and 1/3 cup (2/3 cup) water.
- When veggies are done, reheat the same pan over medium.
- Add sweet chili mixture and bring to a simmer. Cook for 3-4 min, stirring often, until sauce thickens slightly.
- Fluff rice with a fork, then stir in lime zest.
- Thinly slice tofu. Stir any resting juices into the sauce.
- Divide rice between bowls.
- Top with veggies and tofu, then spoon sauce over tofu.
- Sprinkle peanuts over top.
- Squeeze a lime wedge over top, if you like.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and sear tofu the same way the recipe instructs you to season and sear pork chops. Decrease roasting time to 6-8 min, until golden.
