Indonesian-Inspired Tofu in Peanut Sauce
with Coconut Jasmine Rice- Soy
- Sulphites
- Wheat
- Peanuts
- Milk
- Sesame
- Wheat
- May contain traces of allergens
- Tree nuts
- Fish
- Sulphites
- Soy
- Milk
- Gluten
- Sesame
- Crustaceans
- Egg
- Mustard
- Peanuts
Sweet, savoury and peanutty – this tofu recipe contains the trifecta of Javanese-inspired flavours with just the right amount of spice. Add a squirt of lime juice and you'll be transported to Indonesia with your first bite! Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Coconut milk (coconut extract, water) • Bok choy • Sweet bell pepper • Jasmine rice • Limes • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • 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) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Thai seasoning (modified milk ingredients, onion powder, garlic powder, white sesame seed, salt, spices, sugar (corn syrup solids), yeast extract powder (yeast extract, salt), lemongrass powder, coconut powder (coconut milk, maltodextrin, sodium caseinate), coconut oil, silicon dioxide, oleoresin paprika, citric acid, lime juice powder (corn syrup solids, lime juice, lime oil)) (milk, sesame, sulphites).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
4 tbsp
Sweet Chili Sauce
(May contain traces of: Wheat, Tree nuts, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
2 unit(s)
Peanut Butter
(Contains: Peanuts)
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Tree nuts, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
6 g
Thai Seasoning
(Contains: Sulphites, Milk, Sesame May contain traces of: Wheat, Tree nuts, Soy, Mustard, Peanuts)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Coconut Milk
¾ cup
Jasmine Rice
1 unit(s)
Lime
2 unit(s)
Shanghai Bok Choy
Not included in your delivery
¾ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Pepper*
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- To a large pot, add 1/2 cup (3/4 cup) warm water and coconut milk. Bring to a simmer over high.
- Once simmering, 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 water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Separate bok choy leaves, then cut into 1-inch pieces.
- Zest, then cut half the lime into wedges (whole lime for 4 servings).
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- Season with salt and pepper, half the garlic puree and half the Thai Seasoning. Cook for 30 sec, stirring often, until fragrant.
- Meanwhile, to a large bowl, add soy sauce, sweet chili sauce, peanut butter, 1/4 tsp (1/2 tsp) sugar and 3/4 cup (1 1/2 cups) hot water.
- Into the bowl, squeeze one lime wedge (2 wedges for 4 servings), then whisk until combined and smooth.
- To the bowl with sauce, transfer cooked tofu.
- Heat the same pan (from step 3) over medium-high.
- Add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-3 min, stirring occasionally, until softened slightly.
- Add bok choy. Cook for 1-2 min, stirring often, until lightly wilted. Season with salt and pepper.
- Add remaining garlic puree and remaining Thai Seasoning. Cook for 1 min, stirring often, until fragrant.
- Add tofu and sauce. Bring to a simmer.
- Once simmering, cook for 2-3 min, stirring occasionally, until veggies are tender. Season with salt and pepper.
- Add lime zest to coconut rice, then season with salt, if you like. Fluff with a fork.
- Divide coconut rice between bowls. Top with veggies and tofu.
- Squeeze a lime wedge over top.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Disregard instructions to drain excess fat. Follow the rest of the recipe as written.
