Thai-Inspired Sweet and Spicy Tofu
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Thai-Inspired Sweet and Spicy Tofu

Thai-Inspired Sweet and Spicy Tofu

with Cilantro-Lime Rice and Peanuts

Sweet and spicy is a classic flavour pairing we can't get enough of! Thai-inspired flavours like peanuts, sweet chili and lime will delight your taste buds and have you going back for seconds!

Tags:
Veggie
Spicy
Allergens:
Soy
Milk
Sesame
Sulphites
Wheat
Peanuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

1 piece

Tofu

(Contains Soy)

1 tbsp

Thai Seasoning

(Contains Milk, Sesame, Sulphites May contain Mustard, Peanuts, Soy, Tree nuts, Wheat)

¾ cup

Jasmine Rice

7 g

Cilantro

3 piece

Radish

56 g

Spring Mix

1 piece

Lime

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

4 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

2.5 tbsp

Oil*

0.38 tsp

Salt*

½ tsp

Sugar*

0.13 tsp

Pepper*

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Nutrition Values

Calories770 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate92 g
Sugar18 g
Dietary Fiber4 g
Protein27 g
Cholesterol0 mg
Sodium1530 mg
Trans Fat0 g
Potassium300 mg
Calcium600 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Zester
Whisk
Medium Bowl
Large Non-Stick Pan
Small Bowl

Instructions

Cook rice
1
  • Using a strainer, rinse rice until water runs clear. Drain well.
  • Add rice, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once water is boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove the pot from heat. Set aside, still covered.
Prep and make vinaigrette
2
  • Meanwhile, thinly slice radishes.
  • Roughly chop cilantro.
  • Zest, then juice half the lime. Cut remaining lime into wedges.
  • Add lime juice, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
Cook tofu
3
  • Heat a large non-stick pan over medium-high heat.
  • Meanwhile, pat tofu dry with paper towels. Cut tofu into 1-inch pieces.
  •  Add tofu, Thai Seasoning and 1/2 tbsp (1 tbsp) oil to another medium bowl. Season with salt and pepper, then toss to coat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, flipping halfway, until golden-brown and crispy, 6-7 min.** 
Make sauce and finish tofu
4
  • Meanwhile, combine soy sauce, chili garlic sauce, sweet chili sauce and 2 tbsp (4 tbsp) water in a small bowl.
  • When tofu is done, add chili sauce mixture to the pan. Cook, stirring often, until sauce thickens and coats tofu, 1-2 min. Season with pepper.
Make salad and finish rice
5
  • Add radishes and spring mix to the bowl with vinaigrette, then toss to combine.
  • Add lime zest and half the cilantro to the pot with rice, then fluff with a fork.
Finish and serve
6
  • Divide lime-cilantro rice between plates, then top with tofu. Squeeze a lime wedge over top.
  • Sprinkle peanuts and remaining cilantro over top.
  • Serve salad alongside.
7

If you've opted to get tofu, pat tofu dry with paper towels. Cut tofu into 1-inch pieces. Prepare and season it the same way as the diced chicken. Cook, turning occasionally until crispy and golden-brown all over, 6-7 min.

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